Biosynthesized Silver Nanoparticle–Infused Microcrystalline Cellulose Film for Antibacterial Food Packaging

Abstract

Abstract The objective of the study was to produce a composite film for food packaging using microcrystalline cellulose (MCC) and silver nanoparticles (AgNPs). Starch and glycerol were used to increase the packaging film's tensile strength, flexibility, and durability. The MCC was made from sugarcane bagasse. AgNPs were produced using a green method that included the use of plant extracts as reducing agents. This environmentally friendly approach not only minimizes the use of harmful chemicals but also enhances the antimicrobial properties of the film, making it more effective in preserving food quality and extending shelf life with the use of leaf extract from Allmania nodiflora as a reducing agent. The final film produced exhibits an elevated peak with a crystallinity of 47.5% in the X‐ray diffraction (XRD) investigations. The surface morphology of the AgNPs and the produced samples were seen in the scanning electron microscopy (SEM) images. The functional group changes that occur throughout the film preparation were revealed by Fourier transform infrared spectroscopy (FTIR) research. The combined AgNPs antibacterial activity against the pathogens Staphylococcus aureus and Escherichia coli were shown to be extremely effective against the food pathogens that were tested. The generated nanocomposite film, when applied to a vegetable, demonstrated a longer shelf life for the vegetable by reducing the impact of food pathogens on degradation. The AgNPs‐impregnated MCC/Starch had the potential to be used as an antibacterial packaging material, according to the findings.