Document Type : compile
Authors
1
Department of Polymer Engineering, Faculty of Engineering, Qom University of Technology, Qom, Iran
2
Department of Chemistry, Faculty of Basic Sciences, Qom University of Technology, Qom, Iran
10.22063/basparesh.2026.35713.1742
Abstract
In recent years, growing environmental concerns and the increasing demand for biodegradable materials in the food packaging industry have drawn significant attention to edible films and coatings. Among the widely used polymers in this field is carboxymethyl cellulose (CMC), which has attracted considerable interest from researchers due to its high transparency, biocompatibility, and good film-forming ability. However, properties such as brittleness, high water vapor permeability, and water solubility limit the direct application of pure CMC films. This review aims to provide a comprehensive overview of the functional properties of CMC-based edible films and strategies for their improvement.
This article first examines the physical properties of CMC films, including mechanical strength, the effects of factors such as the use of plasticizers, blending with other polymers, incorporation of inorganic nanoparticles, and chemical modifications. Finally, the practical applications of CMC films in the packaging of various food products—such as fruits, vegetables, meat, and dairy products—are discussed.
The findings suggest that incorporating reinforcing agents and structural modifications can significantly enhance the functional properties of CMC-based films, making them promising candidates for sustainable packaging. However, optimizing formulations, assessing performance under real storage conditions, and evaluating consumption safety are crucial aspects that future research must address.
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