Active packaging based on nanocellulose-stabilized essential oil pickering emulsions: A review on enhanced properties and food preservation applications
Fan Li, Mengmeng Pang, Kun Liu, Shasha Lv, Quanfen Guo, Peide Cui, Wanqing Lei, Wei Liu, Xing Zhou, Ting Xu, Chuanling Si
Abstract
Background Nanocellulose has emerged as an ideal stabilizer for essential oil Pickering emulsions, owing to its unique physicochemical properties and biocompatibility. The resulting essential oil/nanocellulose Pickering emulsions (EO/NC-PEs) offer a promising strategy for enhancing the functional performance of food packaging materials. Scope and approach This review comprehensively summarizes the preparation methods and modification strategies (focusing on modified cellulose nanocrystals, cellulose nanofibrils, and bacterial cellulose) of EO/NC-PEs, analyzes the enhancement effects of EO/NC-PEs on the properties of packaging films, and reviews the applications of EO/NC-PEs in active packaging for the preservation of perishable foods. Key findings and conclusions EO/NC-PEs significantly enhance the mechanical, barrier, antimicrobial, and antioxidant properties of packaging films, effectively extending the shelf-life of meat and fruits. Future research should prioritize reducing the production costs of nanocellulose and improving its size consistency, balancing the essential oil loading efficiency of emulsions with their long-term stability, and establishing toxicological assessment frameworks. This paper serves as a foundational reference for advancing the development of EO/NC-PEs and their application in sustainable food packaging.