Researchers at the Siberian Federal University (SFU) teamed with partners from Russia and India to advance a novel material built on multifunctional cellulose biofilms that are infused with nanoparticles derived from blueberry leaves. The team reports that this engineered product displays antibacterial properties and has the potential to extend the freshness window of fruits and vegetables. Findings from this work appeared in the journal Biocatalysis and Agricultural Biotechnology, underscoring the practical applications of biofilm-based composites in food preservation and beyond.
The scientists describe cellulose biofilms as networks formed by slender cellulose filaments that arrange into multilayered, braided hydrogel-like films. These films exhibit notable strength, flexibility, and elasticity. Their resilience to chemical interactions and their capacity to absorb a wide range of organic and inorganic substances position such materials for use across medicine, cosmetics, agriculture, and the food industry. The current study emphasizes that these properties can be enhanced by embedding metal oxide nanoparticles, broadening the material’s functionality while keeping the system biocompatible and adaptable to various processing conditions.
The newly developed composite centers on a cellulose nanofilm matrix integrated with silver and copper oxide nanoparticles. A distinctive feature of this work is the synthesis of bimetallic nanoparticles using a natural reducing agent sourced from lingonberry leaves (Vaccinium vitis-idaea L.). This plant extract not only facilitates controlled nanoparticle formation but also contributes to the sustainability profile of the material by leveraging renewable, plant-based components rather than synthetic chemicals.
From a practical standpoint, the combination of cellulose nanofilms with silver and copper oxide particles is intended to deliver a robust antibacterial effect, potentially reducing spoilage and microbial risk in fresh produce. The material’s inherent porosity and high surface area support efficient interaction with microbial cells and mediating compounds, while the anti-microbial action can be tuned through nanoparticle loading, particle size, and distribution within the film. The research highlights the material’s promise for extending shelf life without relying on conventional preservatives, aligning with growing consumer demand for minimally processed, naturally derived preservation strategies.
In addition to food preservation, the work points to broader implications for packaging, preservation of perishables, and active surface technologies. By exploiting the intrinsic properties of cellulose and the synergistic behavior of silver and copper oxide nanoparticles, the composite offers a platform that can be adapted for varied substrates and environmental conditions. The study further notes that the use of lingonberry leaf extract as a reducing agent aligns with green chemistry principles, reducing reliance on harsh reagents while achieving consistent nanoparticle formation and stable integration into the biofilm matrix.
Overall, the research presents a compelling case for cellulose-based biofilms enriched with plant-derived reducing agents and metal oxide nanoparticles as a versatile tool in food science and materials engineering. The approach combines natural materials with nanoscale enhancements to deliver functional properties that address real-world challenges in product quality, safety, and longevity. Ongoing work is expected to refine particle distribution, optimize the processing protocol, and evaluate performance across different storage scenarios and crop types, with an eye toward scalable, sustainable implementation in the food supply chain.