The
packaging of food plays a crucial role in food preservation
worldwide. However, traditional packaging systems are passive layers
with weak efficiency in protecting the food quality. Therefore, packaged
foods are gradually spoiled due to the oxidation and growth of microorganisms.
Additionally, most of the commercial packaging films are made of petroleum-based
materials which raise environmental concerns. Accordingly, the development
of eco-friendly natural-derived active packaging systems has increased
the attention of scientists. Cellulose as the most abundant polysaccharide
on earth with high biocompatibility, no toxicity, and high biodegradability
has extensively been applied for the fabrication of packaging films.
However, neat cellulose-based films lack antioxidant and antimicrobial
activities. Therefore, neat cellulose-based films are passive films
with weak food preservation performance. Active films have been developed
by incorporating antioxidants and antimicrobial agents into the films.
In this review, we have explored the latest research on the fabrication
of antimicrobial/antioxidant cellulose-based active packaging films
by incorporating natural extracts, natural polyphenols, nanoparticles,
and microparticles into the cellulose-based film formulations. We
categorized these types of packaging films into two main groups: (i)
blend films which are obtained by mixing solutions of cellulose with
other soluble antimicrobial/antioxidant agents such as natural extracts
and polyphenols; and (ii) composite films which are fabricated by
dispersing antimicrobial/antioxidant nano- or microfillers into the
cellulose solution. The effect of these additives on the antioxidant
and antimicrobial properties of the films has been explained. Additionally,
the changes in the other properties of the films such as hydrophilicity,
water evaporation rate, and mechanical properties have also been briefly
addressed.