Antimicrobial Packaging Research Articles

Poly(lactic acid) and copper‐modified montmorillonite nanocomposite films for antimicrobial food packaging

AbstractPolymer‐based nanocomposites loaded with metal nanoparticles are an interesting alternative for the development of antimicrobial food packaging. However, affinity and dispersion of metal nanoparticles could be improved using nanoclays. Therefore, nanocomposite films based on poly(lactic acid) (PLA) and copper modified‐montmorillonite were developed by melt‐extrusion technique. Copper‐modified montmorillonite at different valence states (MtCu2+ and MtCu0) were prepared. The nanocomposites were evaluated by means of their structural, optical, thermal and antimicrobial properties. Results showed that both nanoclays were intercalated in PLA but MtCu2+ was better dispersed. Therefore, color change ΔE < 2, higher thermal stability and higher elongation at break was evidenced for MtCu2+/PLA in comparison to pure PLA. Contrary, MtCu0 showed the displacement of Cu0 nanoparticles to the polymer matrix. These free nanoparticles were agglomerated and they leaded on a ΔE > 9 for MtCu0/PLA nanocomposites compared with PLA. Moreover, Cu0 nanoparticles in the matrix accelerated the thermal degradation and decreased the ductility of nanocomposites. On the other hand, both nanocomposites were able to reduce over 2 log10 of Escherichia coli growth and MtCu2+/PLA showed a higher antimicrobial activity against Listeria innocua. These results showed the potential of nanocomposite films based on PLA and copper‐modified montmorillonite for antimicrobial food packaging applications.

Enhanced Photosensitizer Wettability via Anchoring Competition of Violet Phosphorus Quantum Dots for Breakthroughs in Photodynamic Film Sterilization.

Wettability is important for photodynamic film sterilization since higher wettability enhances the capture of bacteria in contact with photosensitizers. Herein, a small number of violet phosphorus quantum dots (VPQDs) are anchored into hypericin bacterial cellulose films (VP/Hy-BC films) to improve wettability, reducing the water contact angle from 56.8° to 33.0°. This modification facilitated more effective interactions between the bacteria and photosensitizers, rapidly inactivating 7 log10 CFU/mL of Staphylococcus aureus within 60min. First-principles calculations and molecular dynamics simulations reveal that VPQDs, with their low spatial site resistance, reduced the intermolecular Hy self-aggregation force. This increased the solvent-accessible surface area of VP/Hy by ≈25.7%, thereby decreasing hydrophobic photosensitizer aggregation. Consequently, more active sites are exposed, remarkably improving the photoelectron transfer efficiency. VP/Hy-BC demonstrated exceptional efficacy in inhibiting bacterial proliferation; for instance, it extended beef shelf life by up to 10 days. The findings of this study will aid the development of health-conscious, eco-friendly, and efficient antimicrobial packaging films.

Synergistic Antimicrobial Packaging Film with Photothermal-Controlled Biocatalytic Capability for Tangerine Preservation

The nanomaterials-functionalized composite packaging film with antimicrobial performance has attracted more and more research interests. However, designing the multi-mode synergistic composite film for efficient and intelligent antibacterial is still a challenge. In this work, a Fe-MoOx functionalized chitosan composite film (CS/FM) was designed by doping the Fe-MoOx into chitosan film. CS/FM film inherited excellent photothermal performance and photothermal-enhanced oxidase-like activity of Fe-MoOx, which endow CS/FM film with superior antimicrobial ability. The optimal composite film (CS/FM0.2) able to killed ≥98.87% of S. aureus and ≥98.26% of E. coli, and could significantly inhibit the growth of P. expansum and P. italicum. Besides, CS/FM0.2 film also showed good water vapor permeability (0.71 × 10−10 g m−1 s−1 Pa−1) and tensile strength (58.16 MPa). Low hemolysis rate (≤ 4.91%), high cell viability (≥ 90.32%), and the normal body organs after being treated with Fe-MoOx verified the biosafety of CS/FM film. The tangerine preservation results indicated that CS/FM0.2 film could extend the shelf life of tangerine by at least 9 days and prevent the loss of tangerine nutrients. Our work boosted the development of designing composite packaging film with multi-mode synergistic antimicrobial effect via nanomaterials functionalized for food preservation.

Strategic Addition of Rosemary Essential Oil in Natural Rubber-Toughened Poly(lactic acid)/Cinnamon Oil Blends for Antimicrobial Packaging

Strategic Addition of Rosemary Essential Oil in Natural Rubber-Toughened Poly(lactic acid)/Cinnamon Oil Blends for Antimicrobial Packaging

Synergistic Integration of Carbon Quantum Dots in Biopolymer Matrices: An Overview of Current Advancements in Antioxidant and Antimicrobial Active Packaging.

Approximately one-third of the world's food production, i.e., 1.43 billion tons, is wasted annually, resulting in economic losses of nearly USD 940 billion and undermining food system sustainability. This waste depletes resources, contributes to greenhouse gas emissions, and negatively affects food security and prices. Although traditional packaging preserves food quality, it cannot satisfy the demands of extended shelf life, safety, and sustainability. Consequently, active packaging using biopolymer matrices containing antioxidants and antimicrobials is a promising solution. This review examines the current advancements in the integration of carbon quantum dots (CQDs) into biopolymer-based active packaging, focusing on their antioxidant and antimicrobial properties. CQDs provide unique advantages over traditional nanoparticles and natural compounds, including high biocompatibility, tunable surface functionality, and environmental sustainability. This review explores the mechanisms through which CQDs impart antioxidant and antimicrobial activities, their synthesis methods, and their functionalization to optimize the efficacy of biopolymer matrices. Recent studies have highlighted that CQD-enhanced biopolymers maintain biodegradability with enhanced antioxidant and antimicrobial functions. Additionally, potential challenges, such as toxicity, regulatory considerations, and scalability are discussed, offering insights into future research directions and industrial applications. This review demonstrates the potential of CQD-incorporated biopolymer matrices to transform active packaging, aligning with sustainability goals and advancing food preservation technologies.

Development of polycaprolactone-based electrospun nanofiber incorporated lemon beebrush essential oil-loaded metal-organic frameworks as a novel active food packaging for meat preservation

This research involved the development of novel antimicrobial and antioxidant food packaging using electrospun nanofibrous films (ENFs) made of polycaprolactone (PCL) with added lemon beebrush (Aloysia Citriodora) essential oil (LEO)–loaded chromium(III)-metal–organic framework (Cr(III)-MOF) to extend the shelf life of red meat. We conducted a comprehensive range of microstructure, physical, and mechanical tests on nanofibers based on PCL. The PCL/LEO@Cr(III)-MOF nanofibers displayed improved thermal stability, anti-deformation capacity, and increased TS (62.3–68.2 MPa) but reduced flexibility (32.6–28.2 %). Moreover, the inclusion of LEO@Cr(III)-MOF led to a decreased hydrophobic surface due to the formation of hydrogen bonds, as well as a reduction in the water vapor barrier (2.8–2.2 × 10−11 g m/m2. s. Pa). Additionally, the PCL/LEO@Cr(III)-MOF nanofibers exhibited antibacterial (E. coli (20.3 mm) and S. aureus (24.3 mm)) and antioxidant (DPPH and ABTS) activity. The effectiveness of PCL-based nanofibers was evaluated in red meat samples stored at a temperature of 4 °C, and the findings demonstrated that PCL/LEO@Cr(III)-MOF nanofibers preserved the chemical (pH, TVB-N, PV, and TBA) and microbial quality (PTC and TVC) of the samples and prolonged their shelf life by 18 days. These findings indicate the promising potential of the developed PCL/LEO@Cr(III)-MOF electrospun nanofibers for active food packaging.

Visible light-activated dye-sensitized TiO2 antibacterial film: A novel strategy for enhancing food safety and quality

Antibacterial packaging holds promise in addressing food spoilage by inactivating bacteria, but current antimicrobial packaging solutions face challenges like depletion of antibacterials and concerns of antibiotic abuse. In response to these limitations of existing packaging materials, we developed a novel antibacterial packaging film by incorporating titanium dioxide (TiO2)- tetra(4-carboxyphenyl) porphyrin (TcPP) conjugates into cellulose nanofibrils (CNF) films. Unlike conventional antimicrobial packaging, this film harnesses visible light energy to excite electrons from TcPP to TiO2, generating reactive oxygen species (ROS) that inactivate bacteria without relying on antibiotics. Results demonstrated that the film reduced 4.5, 4.6, 4.1, and 4.7-log Escherichia coli, Pseudomonas fluorescens, Leuconostoc lactis, and Listeria innocua, respectively, in phosphate-buffered saline within 72h under 6000 lux light (3.13mW/cm2). The antimicrobial efficacy decreased as the light intensity decreased. Notably, it retains significant antimicrobial properties even under an extremely low light intensity of 600 lux (0.60mW/cm2). The analysis also revealed that singlet oxygen and hydrogen peroxide are the major generated ROS from the film under light exposure. When applied to cucumbers, the film reduced E. coli by 3.5 logs after 48-hour light exposure. The designed photocatalytic antibacterial film represents a major advancement in sustainable food preservation, reducing food waste by extending the shelf life of fresh produce.

Preparation of pectin/carboxymethyl cellulose composite films via high-pressure processing and enhancement of antimicrobial packaging

This study investigated the impact of high-pressure processing (HPP) treatment on the structure and physicochemical properties of pectin (PEC)/carboxymethyl cellulose (CMC) composite films, along with the development of new active films incorporating emodin as an antibacterial agent. The results showed that 500 MPa/20 min HPP treatment significantly improved the tensile strength (from 45.91 ± 4.63 MPa to 52.24 ± 4.87 MPa) and elongation at the break (from 5.00 ± 1.44 % to 11.72 ± 2.97 %) of the films. It also improved the film's thermal stability and had no significant effect on its thermal degradability. Moreover, emodin was incorporated into the PEC/CMC film-forming solution and subjected to 500 MPa/20 min HPP treatment to investigate the structure, functional properties, optical properties, and antibacterial activity of the film. The emodin caused the film structural alteration, but significantly improved the water vapor barrier properties. It also reduced the film brightness and light transmission. The antibacterial assessment demonstrated that the film's antibacterial activity was correlated positively with increasing emodin content, and the number of viable cells of Staphylococcus aureus decreased by 1.29 log10 CFU/mL, 1.70 log10 CFU/mL, and 1.80 log10 CFU/mL with different levels of EM antimicrobial films after 12 h.

Nano Innovation: Enhancing Food Packaging through Nanotechnology

The utilization of nanotechnology in developing novel packaging components has grown significantly in recent years, and it is anticipated to have a significant influence on the food industry shortly. It offers to produce food packaging with improved qualities that will assist food goods in lasting longer on the shelf. The present article comprehensively discusses the nanoparticles commonly used in food packaging, the significant changes they bring to the qualities of the material, and the commercially available packaging materials based on nanotechnology. This review primarily focuses on using nanotechnologies in food processing and packaging, explicitly examining their impact on food quality and safety. To comprehend the function of enhanced, active, and antimicrobial packaging in food packaging. The utilization of nanotechnology in food products has experienced a significant surge in popularity in both developed and developing nations. The review was obtained from searches conducted on academic databases such as Sci-Hub, Google Scholar, PubMed, etc. Collected data from many sources has been compiled and presented here to facilitate further research on the application of nanotechnology in food packaging. In the current review, we also discussed the different organic and inorganic nanomaterials. The article also discusses consumer health and safety concerns, highlighting the significance of thorough safety assessments and clear communication. Nanotechnology has numerous uses in diverse areas of food technology. This analysis examines the potential of nanotechnology to improve the quality and safety of packaged food. Nanotechnology in food packaging is highly encouraging, providing substantial advantages in terms of food preservation, safety, and sustainability. This paper offers a thorough examination of present trends, technological progress, and future predictions to provide a full understanding of how nanotechnology can fundamentally transform food packaging. This transformation will enable the development of creative, environmentally friendly, and more secure food systems.

Polyethylene glycol enhanced antibacterial activity of EDTA and ethyl maltol blended PLA against Staphylococcus aureus for biodegradable active packaging

Poly (lactic acid) (PLA) has limited promise as a bio-based antimicrobial packaging material due to its lack of plasticization, which limits antimicrobial agent release and antimicrobial efficiency. PLA were plasticized with polyethylene glycol (PEG) and blended with ethyl maltol or ethylenediaminetetraacetic acid (EDTA) as antibacterial agents by melt extrusion. The effects of combining PEG, EDTA, and ethyl maltol on sheet properties and antibacterial activity were investigated. Incorporation of ethyl maltol created a dense and smooth homogeneous surface, while EDTA addition caused large pores in the PLA sheet microstructure impacting swelling degree, water solubility and surface hydrophilicity. Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) showed that both ethyl maltol and EDTA addition modified the amorphous and crystalline phases of plasticized PLA. FTIR results suggested interaction between the functional groups of PLA chains, PEG, ethyl maltol or EDTA which affected the glass transition temperature (Tg), degree of crystallinity, and thermal stability of PLA. Adding PEG into PLA-EDTA enhanced antibacterial activity against Gram-positive Staphylococcus aureus (reduction of 1.35 log CFU/mL from the initial inoculum). The higher water solubility of sheets corresponded to a suitable release rate and sufficient amounts of antimicrobial compounds against Staphylococcus aureus. In vitro antifungal testing, PLA-PEG-EDTA sheets did not exhibit a clear zone of inhibition but delayed Penicillium sp. spore formation until day 5 of incubation. PEG plasticized PLA sheets functionalized with ethyl maltol and EDTA showed potential as active biomaterials against food-borne pathogen bacteria Staphylococcus aureus.

Fabrication of bamboo nanocellulose fibril-based food packaging with dual-antimicrobial property

The development of cellulose-based packaging films with excellent antimicrobial properties and biocompatibility has garnered significant attention. In this work, nanocellulose fibrils (NCFs) derived from from bamboo parenchyma cells were utilized to fabricate nanocomposite film with antimicrobial properties. This system exhibited distinct release behaviors for two antimicrobial agents, with the slow release of Ag nanoparticle (AgNP) in the initial stage contributed to delaying food spoilage, while the subsequent pH change in the microenvironment facilitated the release of essential oil of sour orange blossoms (SEO) for secondary antimicrobial activity. Additionally, the composite film demonstrated improved thermal stability and UV blocking capacity. Moreover, AgNP has been proven to enhance the mechanical properties, with the tensile strength of the novel composite film increasing by 34.85 % compared to control group. The water vapor permeability and oxygen permeability of the novel composite film were reduced, which could potentially reduce weight loss and slow down the rate of after-ripening. Following the acidification treatment, the films containing EO@MPN (essential oil encapsulated with metal-polyphenol network) component performed different antimicrobial patterns, indicating their pH-responsive antimicrobial capabilities, and they are effective against both Gram-positive and Gram-negative bacteria. After a 24-h exposure to a food simulant, the release amount of Ag was measured at 67.6 μg/dm2, within the acceptable limit, and the release profile of Ag was characterized. Cytotoxicity and Live/Dead staining tests confirmed that the novel composite film film had no significant toxicity, thus making it safe for application in food preservation. Furthermore, in a 15-day preservation experiment with mangoes, the novel composite film demonstrated the best performance, underscoring its potential as a sustainable antimicrobial packaging material.

Tannic acid-grafted Polylactic acid films: A nonmigrating antibacterial packaging for chilled fresh meat

Antimicrobial packaging can prolong the shelf life of fresh food, but those active antimicrobial substances may leach into the food and affect its quality. To avoid this phenome, the CC double bond was first incorporated into the chemical structure of polylactic acid (PLLA) and tannic acid (TA) to prepare poly(L-LA-co-butyrate itaconate) (PLBI) and photoactive tannic acid (pTA). Then pTA-grafted PLBI (pTA-g-PLBI) films were fabricated using UV curing technology. Results showed that pTA was successfully grafted onto the surface of PLBI film and formed a uniform layer. The pTA-g-PLBI films exhibited good bacteriostatic effects of 86 %, 90 %, and 96 % on E. coli, P. fluorescens, and S. aureus, respectively. Additionally, pTA-g-PLBI packaging reduced the relative abundance of Shewanella, Psychrobacter, and Pseudomonas in chilled pork and delayed the deterioration of pork for more than 5 days.

Development of carboxymethyl cellulose/starch films enriched with ZnO-NPs and anthocyanins for antimicrobial and pH-indicating food packaging

Active packaging, which can monitor food freshness and extend the shelf life, has gained significant attention in recent years. This study aims to develop a novel carboxymethyl cellulose (CMC)/starch/anthocyanins/ZnO active films with enhanced properties and specific functionalities. Scanning electron microscopy (SEM) and X-ray diffraction (XRD) revealed that the addition of anthocyanins and nano-ZnO particles (ZnO-NPs) led to heterogeneous microstructures and a slight decrease in the crystallinity. Fourier transform infrared spectroscopy (FTIR) indicated that there were no chemical interactions among film components. Active films containing ZnO-NPs exhibited improved ductility, as well as enhanced light barrier and water resistance properties. Notably, a shift from hydrophilic to hydrophobic behavior of the films was observed with high ZnO-NP content, as evidenced by a significant increase in the water contact angle (from 63.44° to 114.22°). Furthermore, the presence of only 1 % ZnO-NPs resulted in efficient inhibition of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) growth. Moreover, active films containing both anthocyanins and ZnO-NPs were highly sensitive to pH changes in buffer solutions (pH 2–11). Based on the results, a recommended film formulation for future active packaging applications is a 80:20 CMC/starch blend with 3 % ZnO-NPs and 0.1 g anthocyanins.

Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents

The effect of olive extracts extracted with deep eutectic solvent (DES: choline chloride/glycerol, dl-malic acid/sucrose/glycerol, and citric acid/glycerol, respectively) on the structure, physical properties, and functional activities of pectin films, using DES both as a plasticizer and an extraction medium were explored. The findings revealed the integration of DES as a plasticizer was observed to increase film’s water vapor permeability and elongation at break, while concurrently diminishing its opacity. Furthermore, the incorporation of DES-olive extracts significantly enhanced the tensile strength, moisture barrier property, and opacity of the film, as well as improved its antioxidant and antibacterial activities. The structural analysis indicated the interaction among DES, olive extracts, and pectin facilitated the development of more ordered structures within the films, thereby improving the thermal stability of the pectin-based films. In conclusion, pectin active films using DES as a solvent and plasticizer have the potential to be used to improve antimicrobial and antioxidant packaging materials along with acceptable water resistance.

Novel antimicrobial polyvinyl alcohol film by incorporating β-cyclodextrin/berberine inclusion complex preserving the storage quality of salmon fillets

Antimicrobial packaging film mediated by photodynamic inactivation (PDI) based on biodegradable polymers is promising. The photosensitizer berberine chloride (BBR) was encapsulated into the β-cyclodextrin (CD) to exert its aggregation-induced emission (AIE) property. On this basis, novel PDI-mediated polyvinyl alcohol (PVA) films were fabricated by incorporating the CD/BBR inclusion complex. The PVA/CD/BBR films had high light transmittance (∼70 %) in the visible light range, and possessed good biodegradability with the water absorption of 76 % and water solubility of 31 %. Besides, the films exhibited good mechanical properties with the tensile strength of 62.53 MPa at elongation break of 69.14 %, owing to the formation of hydrogen bonds between the PVA and CD/BBR. The PDI-mediated films were irradiated (14.4 J/cm2) to produce ROS to kill ∼4 log CFU/mL of Listeria monocytogenes and Vibrio parahaemolyticus. In addition, the films potently inactivated native bacteria (0.92 log CFU/g) on salmon fillets after 9 days of storage, and maintained their sensory quality, water holding capacity, and notably, inhibited the chemical changes of salmon fillets to extend the shelf-life for at least 3 days.

Green-synthesized silver nanoparticles immobilized on graphene oxide for fruit preservation in alginate films

In this study, silver nanoparticles were synthesized by redox method using tea polyphenol as a reducing agent. These nanoparticles were then immobilized within sodium alginate (SA) composite films using graphene oxide (Go), resulting in films with enhanced food preservation capabilities. Initially, the synthesized silver nanoparticles underwent characterization through X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM). This characterization affirmed the successful synthesis of silver nanoparticles. Subsequently, the impact of silver nanoparticles and graphene oxide on the properties of the SA composite films was investigated. The SA composite films were analyzed barrier, mechanical, thermal stability, and functional properties. The findings revealed that the inclusion of silver nanoparticles immobilized in Go augmented the tensile strength (23.6 %), degradation temperature of the films, reduced water vapor permeability, and exhibited antioxidant properties (4.16 %–42.09 %), and antimicrobial activities against Escherichia coli and Staphylococcus aureus (19.79–20.37 times). The graphene oxide immobilizes the silver nanoparticles, thereby reducing the release concentration. Packaging blueberry fruits with the SA composite film impregnated with Go-immobilized silver nanoparticles reduced weight loss and wrinkle index and this enhanced blueberry fruit shelf life. Thus, this work presents a novel approach to preparing antimicrobial packaging films for post-harvest fruit preservation.

Recent developments shaping the future of antimicrobial edible food packaging: a review

SummaryThis article aimed at reviewing recent developments shaping the future of antimicrobial edible food packaging. The main issues discussed in the article are (i) factors (e.g. waste valorisation, sustainability, health and environmental concerns, religious concerns, etc.) causing emerging of alternative hydrocolloids extracted from farming/processing wastes of plants, animals, fungi, insects, snails, etc. as antimicrobial edible packaging material; (ii) emerging methods of manufacturing antimicrobial packaging (e.g. extruded and co‐extruded antimicrobial casings, antimicrobial electrospun mats, and electrosprayed films, coatings and particles); (iii) emerging concepts in using natural antimicrobials in edible packaging such as using narrow‐ or broad‐spectrum antimicrobials, synergetic mixtures, and controlled release strategies based on nanoencapsulation (e.g. Pickering emulsions, nanoemulsions, inclusion complexes, solid lipid nanoparticles and nanostructured lipid carriers). This review helps discovering the future of active edible packaging that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices.

Vanillin-crosslinked gelatin-polyvinyl alcohol aerogels: Improved physicochemical properties and antimicrobial activity

Crosslinking is a promising way to fabricate high-performance aerogels. In this study, vanillin (Van) crosslinked gelatin–polyvinyl alcohol (Gel−PVA) aerogels were prepared by vacuum freeze-drying method. The effects of different addition levels of Van on FTIR spectra, microstructures and physicochemical properties including water stability, mechanical properties, thermal stability and thermal insulation properties of aerogels were characterized, and antimicrobial activity of aerogels were validated. The results showed that Van exerted its crosslinking function through Schiff base bonding with Gel and hydrogen bonding with Gel and PVA. Although Van addition caused a slight decline in the thermal insulation performance and the obvious increase in pore diameter of aerogels, moderate Van crosslinking contributed to water stability, mechanical properties and thermal stability of aerogels. Besides, Van crosslinked Gel−PVA aerogel could effectively inhibit the growth of E. coli and B. cinerea. This suggests that the aerogel has promising applications in antimicrobial food packaging.

Valorization of whey through green synthesis of silver nanoparticles for developing biodegradable plastic films with bactericide properties

This study explores the synthesis of silver nanoparticles (AgNPs) using untreated whey as a green approach, followed by their integration into biodegradable gelatin films for potential applications in antimicrobial packaging. UV–visible spectroscopy and scanning electron microscopy confirm the successful synthesis of AgNPs, which are seamlessly incorporated into flexible and semi-transparent gelatin films. Comparing films with and without AgNPs, subtle changes are observed in UV–visible and Fourier-transform infrared spectra that are attributed to the low AgNP concentrations. However, the resulting films with AgNPs exhibit effective bactericidal efficacy against E. coli. Moreover, soil burial tests demonstrate significant biodegradability, with up to 80% mass loss within two weeks, showing comparable rates between films with and without AgNPs. These results show the prospects of whey-derived AgNPs in the development of sustainable, antimicrobial biodegradable films with potential applications in various industries.

In situ modification of foaming bacterial cellulose with chitosan and its application to active food packaging

Owing to a lack of specific biological functions, bacterial cellulose (BC) has been restricted in its application to the field of active packaging. In this study, we developed antimicrobial packaging materials using foaming BC (FBC) with chitosan (CS) and applied it to the preservation of chilled sea bass. The material property analysis demonstrated that 1.5 % CS/FBC maintained a high water content of 91 %, a swelling ratio of 75.6 %, great stress of 1.61 MPa, and great strain of 1.87 %. CS incorporation into FBC also decreased its crystallinity from 73.39 % to 69.3 %. Meanwhile, 1.5 % CS/FBC also provided great antimicrobial ability against Escherichia coli and Staphylococcus aureus by approximately 2 log colony-forming units/mL inhibition utilizing contact-killing. Results of the preservation assessment indicated that 1.5 % CS/FBC efficiently inhibited Shewanella putrefaciens growth, reduced total volatile basic nitrogen release, and slightly inhibited lipid oxidation. Based on the above results, CS/FBC is an ecofriendly biomaterial produced from a microorganism that possesses high absorbency and strong antibacterial properties, making it suitable for development as antibacterial active packaging.