Basparesh

Basparesh

Properties and Applications of Carboxymethyl Cellulose )CMC(-Based Biofilms in Food Packaging Technology

Document Type : compile

Authors
mohammadali pourmohammadi mahunaki 1
Tayebeh Momeni 2
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, increasing environmental concerns and the desire to use biodegradable materials in the food packaging industry have led to increasing attention to edible films and coatings. Carboxymethyl cellulose (CMC) is one of the widely used polymers in this field, which has attracted the attention of researchers due to its properties such as high transparency, biocompatibility and good film-forming ability. However, properties such as brittleness, high water vapor permeability, and high water solubility limit the application of carboxymethyl cellulose in pure form. The aim of this article is to comprehensively review the functional properties of edible films based on CMC and their improvement strategies. Therefore, first, characteristics such as mechanical properties of CMC films were investigated and the effects of factors such as the use of plasticizers, blending with other polymers, incorporation of inorganic nanoparticles, and chemical modifications were investigated. Finally, practical applications of CMC films in packaging of various food products including fruits, vegetables, meat and dairy products were reported. The findings suggest that by using reinforcing compounds and structural modifications, the functional properties of CMC-based films can be improved, making them promising candidates for bio-sustainable packaging. However, optimization of formulations, examination of performance under real storage conditions and evaluation of consumption safety are important issues that should be addressed in future research.
Keywords
carboxymethyl cellulose (CMC)
edible film
biodegradable packaging
mechanical properties
polymer
Subjects
1.      Siracusa V., Rocculi P., Romani S. and Dalla Rosa M., Biodegradable Polymers for Food Packaging: a Review, Trend Food Sci. Technol., 19(12), 634-643, 2008.
2.      Zhong Y., Godwin P., Jin Y., and Xiao H., Biodegradable Polymers and Green-Based Antimicrobial Packaging Materials: A Mini-Review, Adv. Ind. Eng. Polym. Res., 3, 27-35, 2020.
3.      He X., Lu W., Sun C., Khalesi H., Mata A., and Andaleeb R., Cellulose and Cellulose Derivatives: Different Colloidal States and Food-Related Applications, Carbohydr. Polym., 225, 117334, 2021.
4.      Al-Tayyar N.A., Youssef A.M., and Al-Hindi R.., Antimicrobial Food Packaging Based on Sustainable Bio-Based Materials for Reducing Foodborne Pathogens: A Review, Food. Chem., 310, 125915, 2020.
5.      Youssef A.M. and El-Sayed S.M., Bionanocomposites Materials for Food Packaging Applications: Concepts and Future Outlook, Carbohydr. Polym., 193, 19-27, 2018.
6.      Navarro-Tarazaga M.L., Massa A., and Pérez-Gago M.B., Effect of Beeswax Content on Hydroxypropyl Methylcellulose-Based Edible Film Properties and Postharvest Quality of Coated Plums (Cv. Angeleno), LWT-Food. Sci. Technol., 44(10), 2328-2334, 2018.
7.      Li H., Shi H., He Y., Fei X., and Peng L. Preparation and Characterization of Carboxymethyl Cellulose-Based Composite Films Reinforced by Cellulose Nanocrystals Derived from Pea Hull Waste for Food Packaging Applications, Inter. J. Biol. Macromol., 164, 4104-4112, 2020.
8.      Huntrakul K., and Harnkarnsujarit N., Effects of Plasticizers on Water Sorption and Aging Stability of Whey Protein/Carboxymethyl Cellulose Films, J. Food. Eng., 272, 109809, 2020.
9.      Jamróz E., Kulawik P., and Kopel P., The Effect of Nanofillers on The Functional Properties of Biopolymer-Based Films: A Review, Polymers, 11(4), 675, 2019.
10.  Ebrahimzadeh S., Ghanbarzadeh B., and Hamishehkar H., Physical Properties of Carboxymethyl Cellulose Based Nano-Biocomposites with Graphene Nano-Platelets, Inter. J. Biol. Macromol., 16, 23-84, 2016.
11.  Jannatyha N., Shojaee-Aliabadi S., Moslehishad M., and Moradi E., Comparing Mechanical, Barrier and Antimicrobial Properties of Nanocellulose/CMC and Nanochitosan/CMC Composite Films, Inter. J. Biol. Macromol., 8, 164, 2020.
12.  Anwar M.M., Aly S.S., Nasr E.H., and El-Sayed E.-S.R., Improving Carboxymethyl Cellulose Edible Coating Using ZnO Nanoparticles from Irradiated a lternaria Tenuissima, AMB Express, 12(1), 116, 2022.
13.  Sharma B., Malik P., and Jain P., Biopolymer Reinforced Nanocomposites: A Comprehensive Review, Mater. Today Commun., 16, 353-363, 2018.
14.  Farshchi E., Pirsa S., Roufegarinejad L., Alizadeh M., and Rezazad M., Photocatalytic/ Biodegradable Film Based on Carboxymethyl Cellulose, Modified by Gelatin and TiO2-Ag Nanoparticles, Carbohydr. Polym., 216, 189-196, 2019.
15.  Bourbon A.I., Costa M.J., Maciel L.C., Pastrana L., Vicente A.A., and Cerqueira M.A., Active Carboxymethyl Cellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties, Foods, 10(7), 1512, 2021.
16.  Zhang C., Yang X., Li Y., Qiao C., Wang S., and Wang X., Enhancement of a Zwitterionic Chitosan Derivative on Mechanical Properties and Antibacterial Activity of Carboxymethyl Cellulose-Based Films, Inter. J. Biol. Macromol., 159, 1197-1205, 2020.
17.  Dadfar S.M.M. and Kavoosi G., Mechanical and Water Binding Properties of Carboxymethyl Cellulose/Multiwalled Carbon Nanotube Nanocomposites, Polym. Compos., 36(1), 145-150, 2015.
18.  Salama H.E. and Aziz M.S.A., Optimized Carboxymethyl Cellulose and Guanidinylated Chitosan Enriched with Titanium Oxide Nanoparticles of Improved UV-Barrier Properties for the Active Packaging of Green Bell Pepper, Int. J. Biol. Macromol., 165, 1187-1197, 2020.
19.  da Costa D.S., Furtado K.F., Kluczkovski A.M., Takeuchi K.P., and Lopes A.S., Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts, Foods, 13(17), 2732, 2024.
20.  Samsi M.S., Kamari A., Din S.M., and Lazar G., Synthesis, Characterization and Application of Gelatin–Carboxymethyl Cellulose Blend Films for Preservation of Cherry Tomatoes and Grapes, J.  food. Sci. Technol., 56, 3099-3108, 2019.
21.  Hassan A.M., Altemimi A.B., Ghanbarzadeh B., Adun P., Arab K., and Ibrahim S., Extending the Shelf Life of Strawberries: Physicochemical and Antibacterial Effects of Carboxymethyl Cellulose and Gelatin Coatings with Lemon Essential Oil, Food Sci. Nut.,13(5), 70222, 2025.
22.  Shahbazi Y., Characterization of Nanocomposite Films Based on Chitosan and Carboxymethyl Cellulose Containing Ziziphora Clinopodioides Essential Oil and Methanolic Ficus Carica Extract, J. Food Proc. Preserv., 42(2), 13444, 2018.
23.  Abdullah A.H., Awad-Allah M.A., Abd-Elkarim N.A., Ahmed Z.F., and Taha E.M., Carboxymethyl Cellulose from Banana Rachis: A Potential Edible Coating to Extend the Shelf Life of Strawberry Fruit, Agriculture, 13(5), 1058, 2023.
24.  Tesfay S.Z. and Magwaza L.S., Evaluating the Efficacy of Moringa Leaf Extract, Chitosan and Carboxymethyl Cellulose as Edible Coatings for Enhancing Quality and Extending Postharvest Life of Avocado (Persea Americana Mill) Fruit, Food Pack. Shelf Life, 11, 40-48, 2017.
25.  Chen H., Meng X., Zhang F. et al., Development of Chitosan-Carboxymethyl Cellulose Edible Films Loaded with Blackberry Anthocyanins and Tea Polyphenols and Their Application in Beef Preservation, Food Hydrocol., 164, 111198, 2025.
26.  El-Sayed H.S., El-Sayed S.M., Mabrouk A.M., Nawwar G.A., and Youssef A.M., Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese, J. Polym. Environ., 29, 1941-1953, 2021.
27.  Ruan C., Zhang Y., Sun Y., Gao X., Xiong G., and Liang J., Effect of Sodium Alginate and Carboxymethyl Cellulose Edible Coating with Epigallocatechin Gallate on Quality and Shelf Life of Fresh Pork, Int. J. Biol. Macromol., 141, 178-184, 2019.
28.  Zabihollahi N., Alizadeh A., Almasi H., Hanifian S., and Hamishekar H., Development and Characterization of Carboxymethyl Cellulose Based Probiotic Nanocomposite Film Containing Cellulose Nanofiber and Inulin for Chicken Fillet Shelf Life Extension, Int. J. Biol. Macromol., 160, 409-417, 2020.
29.  How Y.-H., Lim E.M.-Y., Kong I., Kee P.-E., and Pui L.-P., Development of Carboxymethyl Cellulose–Chitosan-Based Antibacterial Films Incorporating a Persicaria Minor Huds. Essential Oil Nanoemulsion, Sust. Food. Technol., 2(2), 400-414, 2024.
30.  Fayyazi S., Ravan M., Heidari N.J., and Shad MM., Physical, Mechanical, and Antimicrobial Properties of Bioactive Carboxymethyl Cellulose Film Containing Ajwain and Myrtle Essential Oils and Its Effect on the Shelf Life of Turkey Meat, J. Food Sci. Technol., 18(111), 2021.
31.  Mahjoob R. and Atay Salehi A., Evaluation of the Effect of Carboxymethyl Cellulose Film Containing Cinnamon and Clove Essential Oils on the Shelf Life of Veal Meat at Refrigeration Temperature, J. Food Preserv. Pack, 16(3), 103-110, 2019.
32.  Tabari F., Rezaei M., Aryaee P., and Abdollahi M., Evaluation of Some Physical and Mechanical Properties of Edible Film Prepared from Carboxymethyl Cellulose and Tragacanth Gum, Iran. Food Sci. Technol. Res. J., 12(1), 88-97, 2016.
33.  Ahmadi H., Ghanbarzadeh B., and Panahpour E., Improving of Physical Properties of Starch and Starch–Carboxymethyl Cellulose Composite biodegradable Films, J. Food. Sci. Technol., 6(22), 1-11, 2009,
34.  Fatahi R., Ghanbarzade B., and Dehghanniya J., Comparison of Antimicrobial and Chemopreventive Properties of Carboxymethylcellulose-Based Emulsion Films Containing Macro- and Nanoemulsions of Cinnamon Essential Oil, Food Sci. Nutr., 8(12), 6568-6579, 2020.
35.  Esteghlal S., Niakousari M., and Hosseini S.M.H., Physical and Mechanical Properties of Gelatin-CMC Composite Films under the Influence of Electrostatic Interactions, Int. J. Biolog. Macromol., 114, 1-9, 2018.