High performance edible nanocomposite films containing bacterial cellulose nanocrystals

Bacterial cellulose obtained from Gluconacetobacter xylinus in the form of long fibers were acid hydrolyzed under controlled conditions to obtain cellulose nanocrystals. Transmission electron microscopy (TEM) and atomic force microscopy (AFM) confirmed the formation of rod like cellulose nanocrystals having an average diameter and length of 20 ± 5 nm and 290 ± 130 nm respectively. These nanocrystals were used to prepare gelatin nanocomposite films and characterized for elucidating its performance. The formation of percolated networks of cellulose nanocrystals within gelatin matrix resulted in improving the mechanical properties of nanocomposites. The moisture sorption and water vapor permeability (WVP) studies revealed that the addition of cellulose nanocrystals reduced the moisture affinity of gelatin, which is very favorable for edible packaging applications. Results of this study demonstrated the use of bacterial cellulose nanocrystals (BCNCs) in the fabrication of edible, biodegradable and high-performance nanocomposite films for food packaging applications at relatively low cost.