Film-forming Solutions Research Articles

Rheological and Textural Investigation to Design Film for Packaging from Potato Peel Waste

(1) Background: The recovery of potato waste for circular-economy purposes is a growing area of industrial research. This waste, rich in nutrients and potential for reuse, can be a valuable source of starch for packaging applications. Rheology plays a crucial role in characterizing film-forming solutions before casting. In this work, packaging film was prepared from potato waste using rheological information to formulate the film-forming solution. (2) Methods: To this aim, rheological measurements were carried out on starch/glycerol-only samples, and the data obtained were used to optimize the formulation from the waste. The polyphenol content of the peels was analyzed, and the resulting films were comprehensively characterized. This included assessments of color, extensibility, Fourier-transform infrared (FT-IR) spectroscopy, surface microscopy, and contact angle. (3) Results: Polyphenol-loaded films, suitable for packaging applications, were developed from potato waste. These films exhibited distinct properties compared to those made with pure starch, including an improved wettability of about 75° for the best sample and a high elastic modulus of about 36 MPa, which reduces the deformability but enhances the resistance against the stress. (4) Conclusions: Through rheological studies, we were able to design films from potato peel waste. These films demonstrated promising mechanical performance.

Structure and Properties of Thin Films Prepared on Flexible Substrates from SnCl4-Derived Solutions

Thin transparent films of SnO2 were obtained from aqueous–alcohol solutions of SnCl4 on a flexible polyethylene terephthalate (PET) substrate by spray pyrolysis at 100 °C. The influence of the addition of aqueous ammonia to the film-forming solution on the different properties has been studied. Properties studied include surface morphology, phase composition and transparency of the formed films and the crystallization processes and band gap of the film material. It was found that the addition of aqueous ammonia causes the formation of skeletal crystals (NH4)2[SnCl6] with a perovskite structure in the film structure. The resulting films are promising for use in the technology of manufacturing flexible solar cells.

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.

Development and Characterization of Film-Forming Solution Loaded with Syzygium cumini (L.) Skeels for Topical Application in Post-Surgical Therapies.

Considering the antioxidant and antimicrobial properties attributed to compounds in Syzygium cumini extract, this research aimed to advance postoperative therapeutic innovations. Specifically, the study assessed the physicochemical properties of a film-forming solution (FFS) incorporated with S. cumini, evaluating its therapeutic potential for postoperative applications. The S. cumini extract was meticulously characterized to determine its chemical composition, with particular emphasis on the concentration of phenolic compounds. Antioxidant and antimicrobial assays were conducted to assess the extract's efficacy in these domains. Following this, an FFS containing S. cumini was formulated and evaluated comprehensively for skin adhesion, mechanical and barrier properties, and thermal behavior. The antioxidant and antimicrobial activities of the S. cumini extract demonstrated promising results, indicating its potential utility as an adjunct in postoperative care. The developed FFS exhibited favorable physicochemical properties for topical application, including adequate skin adhesion and appropriate pH levels. Moreover, chemical and thermal analyses confirmed the formulation's stability and the retention of the extract's beneficial properties. Overall, the findings suggest that the S. cumini-loaded FFS holds significant potential as a valuable therapeutic tool for post-surgical management.

Antioxidant films loaded with β-cyclodextrin-quercetin for enhancing food preservation

As the improvement of consciousness of environment, a considerable effort has been made to shift from petroleum-based plastics to biodegradable alternatives, especially in the food packaging industry. In this work, we develop an innovative food packaging film by encapsulating quercetin (Que) within β-cyclodextrin (β-CD) to create β-CD-Que inclusion complexes, which are then dispersed in a matrix of tragacanth gum (TG) and carboxymethyl chitosan (CMCS) using a solution casting technique. β-CD-Que inclusion complexes were characterized using various methods, including 1H NMR, 2D ROESY and phase solubility testing, to elucidate the interaction between Que and β-CD. ATR–IR, X-ray diffraction, and SEM were employed to confirm the uniform dispersion of β-CD-Que within the macromolecular substrate. The incorporation of β-CD-Que considerably improves the mechanical properties of films, increasing the elongation at break from 13.68 % to 25.74 %. Rheological tests demonstrate that the viscosity of the film-forming complex solution became larger. The films were demonstrated to reduced water vapor and oxygen permeability, possessing remarkable antioxidant capability evidenced by DPPH and ABTS radical scavenging rates of 78.01 % and 99.59 %, respectively. The TG/CMCS/β-CD-Que composite film shows excellent potential for food packaging and preservation applications.

Enhanced edible films with Ferulic acid nanoemulsion: Fabrication, characterization, and preservation effects on fresh-cut Chinese water chestnuts

The cavitation produced by ultrasonication can generate strong shear forces and shock waves in the liquid medium, forming nanometer-sized droplets. In this study, ferulic acid (FA) nanoemulsions were prepared using ultrasonication for different durations. The FA nanoemulsion sonicated for 2.5 min exhibited the smallest droplet size (34.44 ± 3.38 nm) and the highest system stability. The compatibility of FA nanoemulsion with gelatin/starch edible films was further analyzed using Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results indicated that the film containing the FA nanoemulsion sonicated for 2.5 min (G/S/FA2.5) demonstrated better film-forming ability, mechanical properties, and barrier performance. Moreover, due to its smallest droplet size and uniform distribution within the film matrix, the G/S/FA2.5 film also showed excellent antioxidant and antibacterial capabilities. Furthermore, the Rheological properties results of the film-forming solution indicate that G/S/FA2.5 possesses a better internal network structure and the most suitable viscosity value for application in food coatings. Finally, the film was applied to fresh-cut water chestnut stored at low temperatures (10 °C). The preservation experiment results showed that the FA nanoemulsion film can suppress up to 50.13% of the yellowing in fresh-cut Chinese water chestnuts by the 8 day of storage, effectively inhibiting the wrinkling on their surface. It significantly reduced the weight loss and spoilage of the water chestnut fruits, thereby extending their shelf life.

Study on growth kinetics of passivation film of Ti-6Al-3Nb-2Zr-1Mo alloy Based on point defect model

This study aims to explore the passivation behavior and growth mechanism of the Ti-6Al-3Nb-2Zr-1Mo alloy in an oxygen-free environment, taking into account various film-forming potentials and solution pH levels in the process. The point defect model is employed to study the growth mechanism of the passivation film. A film-forming potential is selected within the stable passivation region for polarization, followed by conventional electrochemical tests, Localized Electrochemical Impedance Spectroscopy, X-ray photoelectron spectroscopy characterization, and Glow Discharge Optical Emission Spectrometry. Experimental findings indicate that the passivation film on the Ti-6Al-3Nb-2Zr-1Mo alloy surface demonstrates characteristics of an n-type semiconductor. Increasing the film-forming potential leads to a decrease in the donor point defect density. Meanwhile, elevating the pH of the solution decreases the oxygen vacancy diffusion coefficient from 7.8 × 1019 to 4.3 × 1019, thus improving the corrosion resistance of the passivation film.

Development of fish gelatin film for anti-fogging mushroom packaging

Mushrooms are extremely perspiring and transpiring commodities. The commonly used plastic films for packaging fresh mushrooms have lower water vapour permeability compared to the rate at which mushrooms transpire, resulting in excessive moisture accumulation inside the package which leads to fogging. This study aimed to investigate the properties of a fish scale gelatin-based film and its correlation with antifogging properties. To produce the gelatin-based film, gelatin was extracted from fish scales using chemical pretreatment and thermal denaturation of collagen. A film-forming solution (FFS) was prepared by dissolving 2% (w/v) gelatin in a solvent, with the addition of glycerol. The solution was then cast to form the film, which underwent tests for mechanical strength, thermal behaviour, barrier properties, and antifogging performance. The resulting film (G-Gly) exhibited reduced tensile strength (13.21 MPa) but increased elongation at break (82.4%). Differential scanning calorimetry revealed a lower glass transition temperature (59.91 °C) for G-Gly. Both gelatin films displayed high water vapour permeability (1.69–3.09x10-6 g m/m2.day.Pa), preventing condensation. Notably, the G and G-Gly films remained fog-free even under varying temperatures, unlike linear low-density polyethylene film (LLDPE). In conclusion, the gelatin-based films demonstrated strong barrier properties and effective antifogging capabilities, making them suitable for moisture-sensitive commodities like mushrooms.

Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: Characterization and application in the edible coating of pork

In this study, antioxidant and antibacterial proanthocyanidins (PA) were covalently conjugated with dialdehyde guar gum (DGG) to produce DGG-PA conjugates. Then DGG-PA conjugates were incorporated into quaternary ammonium chitosan (QAC)-based matrix to create QAC/DGG-PA films. The structure, physicochemical properties, and antioxidant and antibacterial effects of DGG-PA conjugates and QAC/DGG-PA films were analyzed. The active packaging potentials of QAC/DGG-PA film-forming solutions in the edible coating of pork loins were evaluated. Results showed DGG-PA conjugates had unique UV absorption peak (280 nm), infrared bands (1610 and 1521 cm−1) and proton nuclear magnetic resonance signals (6.82 ppm) of PA groups. DGG-PA conjugates showed amorphous state with sheet-like and fibrous morphology. DGG-PA conjugates had good biocompatibility and antioxidant and antibacterial effects. After adding DGG-PA conjugates, the surface of QAC-based films became smooth and the crystallographic nature of the films declined. DGG-PA conjugates elevated the light/water vapor/oxygen barrier performances, mechanical properties, and antioxidant and antibacterial effects of QAC-based films. QAC/DGG-PA edible coatings effectively prolonged the shelf life of pork loins from 4 days to 6−10 days. Results verified QAC/DGG-PA films and their film-forming solutions had good application potentials in active packaging.

Antimicrobial pullulan packaging materials embedded with starch/thymol nanoemulsion via dynamic high-pressure micro-fluidization for strawberry preservation

Thymol/waxy maize starch nanoemulsion (TWSN) was successfully prepared via dynamic high-pressure micro-fluidization (DHPM) and applied in pullulan-based active food packaging material (P-TWSN). The properties of TWSN and its effect on the structural and physical-chemical properties of P-TWSN were then investigated. Concurrently, the impact of TWSN (0, 5, 15, 20, 25 mL) on the storage quality and flavor substances of strawberries coated by film-forming solution (FFS) were investigated by gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrated that the prepared TWSN exhibited remarkable storage stability, maintaining a particle size of 127.9 ± 1.02 nm and a ζ-potential of −32.4 ± 0.42 mV. As TWSN concentration increased, P-TWSN exhibited a smooth and compact morphology, characterized by the presence of bubble-like pores and granular protrusions. Additionally, the FTIR peaks corresponded to the stretching vibration of -OH group of TWSN and related materials were shifted to lower wavenumbers. Furthermore, the materials with increasing content of TWSN exhibited excellent water solubility, enlarged WVP, stable thermal property and superior antibacterial capacity against gram-positive (S.aureus) than gram-negative (E. coli) bacteria. Strawberry samples sprayed by FFS with 20 mL TWSN exhibited the slowest decline in shrinkage, weight loss, titrable acidity, highest value of firmness, total soluble solids, and lower content of ascorbic acid and viable microorganisms in comparison with other dosages. Additionally, the contents of esters and alcohols in treated strawberries reached the summit on the fourth day of storage and subsequently declined, while the ketone content exhibited a downward trend with increasing TWSN, particularly in the samples with 20 and 25 mL TWSN. The studies identified an efficient method for preparing starch-based nanoemulsion by DHPM, which could be prospective in bio-active packaging materials.

Eco-Friendly Design of Chitosan-Based Films with Biodegradable Properties as an Alternative to Low-Density Polyethylene Packaging.

Biopolymer-based films are a promising alternative for the food packaging industry, in which petrochemical-based polymers like low-density polyethylene (LDPE) are commanding attention because of their high pollution levels. In this research, a biopolymer-based film made of chitosan (CS), gelatin (GEL), and glycerol (GLY) was designed. A Response Surface Methodology (RSM) analysis was performed to determine the chitosan, gelatin, and glycerol content that improved the mechanical properties selected as response variables (thickness, tensile strength (TS), and elongation at break (EAB). The content of CS (1.1% w/v), GEL (1.1% w/v), and GLY (0.4% w/v) in the film-forming solution guarantees an optimized film (OPT-F) with a 0.046 ± 0.003 mm thickness, 11.48 ± 1.42 mPa TS, and 2.6 ± 0.3% EAB. The OPT-F was characterized in terms of thermal, optical, and biodegradability properties compared to LDPE films. Thermogravimetric analysis (TGA) revealed that the OPT-F was thermally stable at temperatures below 300 °C, which is relevant to thermal processes in the food industry of packaging. The reduced water solubility (WS) (24.34 ± 2.47%) and the improved biodegradability properties (7.1%) compared with LDPE suggests that the biopolymer-based film obtained has potential applications in the food industry as a novel packaging material and can serve as a basis for the design of bioactive packaging.

A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking

Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration. ΔE values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.

Use of Cold Plasma as an Alternative to Improve Corn Starch-Based Films: Effect of the Plasma Application Strategy

Starch-based biodegradable films are a type of packaging material that can naturally decompose in the environment. Current challenges regarding starch-based film applications are their high solubility and low hydrophobicity. Prior studies have shown that plasma application improves the physical, chemical, and mechanical properties of these films. This work evaluates the plasma application strategy regarding the process stage in which plasma should be applied (starch granule, film-forming solution, or film). Three groups of films were produced: a film produced with the plasma-treated starch, a film produced by subjecting the film-forming solution to plasma treatment, and a plasma-treated film produced with the untreated starch. A 22 face-centered experimental design was applied to each group of films to attain the optimal film of each group. The design consisted of applying plasma at 100, 200, and 300 Hz for 0, 10, and 20 min to each group. The results showed significant differences regarding their physical-chemical and morphological properties. Most chemical changes occurred in the starch subjected to plasma prior to film formation, while the films produced with the untreated starch presented physical changes. Plasma-treated films presented reduced solubility and higher hydrophobicity.

Mattel's ©Barbie: Preventing Plasticizers Leakage in PVC Artworks and Design Objects through Film-Forming Solutions.

The main conservation problem of p-PVC artworks is phthalate-based plasticizer migration. Phthalate migration from the bulk to the surface of the materials leads to the formation of a glossy and oily film on the outer layers, ultimately reducing the flexibility of the material. This study aimed to develop a removable coating for the preservation of contemporary artworks and design objects made of plasticized polyvinyl chloride (p-PVC). Several coatings incorporating chitosan, collagen, and cellulose ethers were assessed as potential barriers to inhibiting plasticizer migration. Analytical techniques including optical microscopy (OM), ultraviolet/visible/near-infrared spectroscopy (UV/Vis/NIR), Fourier transform infrared spectroscopy with attenuated total reflection (FTIR-ATR), and scanning electron microscopy (SEM) were utilized to evaluate the optical and chemical stability of selected coating formulations applied to laboratory p-PVC sheet specimens. Subsequently, formulations were tested on a real tangible example of a design object, ©Barbie doll, characterized by the prevalent issue of plasticizer migration. Furthermore, the results obtained with the tested formulations were evaluated by a group of conservators using a tailored survey. Finally, a suitable coating formulation capable of safeguarding plastic substrates was suggested.

Characteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancers.

Previously, we showed that water extract (soymilk, except pH was increased to 8 from 6.5) of whole soybean could be used directly as a raw material for producing edible soy films by deposition of the film-forming solution (soy extract with enhancers). However, the strength of such soy films needed improvement because they were weak. The purpose of this study was to investigate how transglutaminase (TG) cross-linking reactions and film enhancers, including pectin (low- and high-methoxyl pectin), whey protein isolate (WPI), and soy protein isolate (SPI), improve the physical properties of soy films. Soy films prepared with TG had tensile strength (TS) of 3.01MPa and puncture strength (PS) of 0.78MPa, which were higher by as much as 51% and 30% than that of soy films without TG treatment, respectively. Pectin showed significant effects on the mechanical properties of TG-added soy films in terms of TS, PS, and % elongation. On the other hand, only TS and PS were increased by the addition of WPI or SPI. Heat curing had a significant effect on soy film's physical properties. TG treatment significantly reduced film solubility when soaked in water and various levels of acid (vinegar) and base (baking soda) solutions. Under the experimental conditions of 35 unit TG and 28min of reaction, the degrees of cross-linking were evidenced by the disappearance of individual protein subunits, except the basic subunit of glycinin, and the reduction of 21% of lysine residues of the proteins. HIGHLIGHTS: Edible soy films were made with transglutaminase and about 21% lysine cross-linked. The mechanical strength of soy films was increased by incorporating film enhancers. Transglutaminase enhanced the mechanical properties of soy films.

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dried vegetable bars; analyzing the water activity, dry matter content, the structure of vegetable bars based on microscopic analysis, and porosity; and then conducting a comparative analysis of the obtained results. The analyses show that the composition of the coating and the coating method influence the structure and selected physical properties of freeze-dried bars. Coating freeze-dried vegetable bars increases their water activity to the range of 0.215–0.389, and reduces their dry matter content to 93–96%. The porosity of the samples decreased (85–91%), but the use of coatings in the form of an edible film was more beneficial than immersing the dried material in a film-forming solution. The addition of vegetable broth to edible films improves the physical properties of the dried fruit and may additionally increase the taste of vegetable bars.

Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries

In this study, propolis was first loaded into a conventional oil-in-water emulsion, which was combined with a chitosan film-forming solution to produce propolis emulsion-loaded film (PEF). Strawberries inoculated with Botrytis cinerea coated with PEF and blank emulsion-loaded films (BEF) were stored for 14 days at 4 °C. Compared to BEF, PEF showed superior mechanical and oxygen barrier properties, as well as antioxidant activities, but higher moisture permeability. PEF showed less oil agglomeration on the film surface after drying, as demonstrated by scanning electron microscopy (SEM) analysis. Compared to uncoated strawberries, coatings did not have a significant effect on weight loss or firmness during storage. In contrast, coated strawberries showed elevated total phenolics, anthocyanins, and ascorbic acid retention; however, PEF-coating yielded higher values. Moreover, the PEF coating resulted in a significantly lower reduction of organic acid and total soluble solids. Mold growth was visible in both uncoated and BEF-coated strawberries after 7 days of storage, while PEF-coated fruits showed no visible mold until the end of storage. Starting from day 4, PEF-coated fruits showed lower mold counts (~2 log CFU/g) than other samples. Therefore, the PEF prepared in this study has application potential for the preservation of fresh fruits.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties.

Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.

Pectin/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications

Biopolymer-based packaging films were prepared from pectin (PEC) and sodium alginate (SA), with the incorporation of 10 % MCC and different concentrations of geraniol (GER at 2.5, 5.0, 7.5, and 10.0 %). Rheological properties suggested that film-forming solutions and film-forming emulsions exhibited a shear-thinning or pseudo-plastic non-Newtonian behaviour. The dried films were crosslinked with 2.0 % CaCl2. The addition of MCC into PEC/SA film enhanced the TS but reduced it with the impregnation of GER without influencing the EAB and toughness of the film. The water solubility of the films significantly reduced with the rise in the GER levels but enhanced the water vapor and oxygen barrier attributes. TGA demonstrated that incorporating MCC reduced the film's thermal degradation (44.92 % to 28.81 %), but GER had an insignificant influence on the thermal stability. FTIR spectra revealed that hydrogen bond formation was positively linked with the GER addition in the film formulation. X-ray diffractograms showed that prepared films were predominantly amorphous. Antimicrobial studies showed a complete reduction of Escherichia coli and Bacillus cereus in 24 h. Overall, the composite film displayed excellent physical and active properties and PEC/SA/MCC/5.0 %GER/CaCl2 film was considered the best formulation for food packaging applications.

Ultrasonication-based preparation of raw chitin nanofiber and evaluation of its reinforcement effect on chitosan film for functionalization with curcumin

Raw chitin nanofibers (CNF) through an 8-min high-power sonication process were successfully prepared. Well-preserved nanofibers with diameters of 50–100 nm and lengths of 3–10 μm were observed by atomic force microscopy. The high aspect ratio induced strong entanglement under high shear rates, leading to a typical nanofiber four-region shear-thinning behavior. These native chitin nanofibers were incorporated into chitosan film-forming solutions at different concentrations. FTIR results indicated intermolecular hydrogen bonds between CS and CNF. Tensile strength was significantly enhanced with the inclusion of CNF, with the highest stress at 30% CNF incorporation. Elongation at break increased up to 35% with 10% CNF concentration, gradually decreasing with higher CNF content. CS with 20% addition of CNF content was chosen for curcumin addition considering the high mechanical performance and low grammage value. Oxygen transmission rate reduced slowly with increasing CNF concentration, and a significant drop by about 90% was observed upon curcumin inclusion. UV blocking performance and antioxidant ability were drastically improved after curcumin inclusion. The utilization of raw CNF as a film reinforcement nanofiller offers several advantages, including ease of preparation, higher aspect ratio, longer length, and superior mechanical performance. CNF-reinforced chitosan films emerge as potent candidates for functional food packaging materials.