Food spoilage

Organic chemistry

Active packaging

Bacteria

Thermal stability

Food packaging

Biology

Ultimate tensile strength

Shelf life

Engineering

Composite material

Chemistry

Geotechnical engineering

Materials science

Oxygen permeability

Water content

Cellulose

Chitosan

Nanocellulose

Bacterial cellulose

Food science

Chemical engineering

Oxygen

Genetics

Water activity

International Journal of Biological Macromolecules

This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films to be used as active pads for meat packages to prolong its sh…

Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose