This study reports a simple fabrication of green sugarcane (Saccharum officinarum) bagasse nanocomposite-based films with improved water barrier properties. In this work, cellulose nanofibers derived from sugarcane bagasse (SB-CNF) were employed as reinforcing agents. The reinforcing effects of varying SB-CNF concentrations, ranging from 10 to 40 wt%, on the characteristics and functionalities of nanocomposite films were measured. Our results demonstrated that the film incorporating 30 % SB-CNF into the SB matrix exhibited optimal characteristics and was chosen for further evaluation of its water barrier properties. To enhance the water barrier properties of the resulting films, different concentrations of lysozyme (0, 3.5, 7, 10.5, and 14 wt%) were incorporated into the film matrix. With the addition of 3.5 % LZ, the film exhibited enhanced water barrier properties, yielding a water contact angle of 97.60 ± 0.79°, a water solubility of 18.64 ± 0.79 %, and a water vapour permeability of 0.65 ± 0.04 g mm/m2 d kPa. The film also showcased its ability to retain water over the course of 120 minutes, with a swelling ratio of 430 %. An increase in mechanical strength (67.28 ± 0.58 MPa) and transparency (88.70 ± 0.39 %) of the film was also noted. The observed findings were attributed to the good dispersion and excellent intermolecular interactions between the lysozyme and the SB/30 %SB-CNF. These results offer a promising prospect for utilization in food packaging applications, with an emphasis on food preservation.
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