Exploring the Properties of Carboxymethyl Cellulose Blended With Other Polymeric Compounds for the Formulation of Biodegradable Packaging Films and Edible Coatings: A Review.

Aarti Bains, Sanju Bala Dhull, Gulden Goksen, Nemat Ali, Prince Chawla, Mohammad Fareed, Pritam Kasle, Rupak Nagarik

Journal: Comprehensive reviews in food science and food safety 2025;24(4):e70215

PMID: 40556258

Abstract

Carboxymethyl cellulose (CMC) is a leading hydrocolloid for biodegradable packaging films and edible coatings due to its film-forming ability, biodegradability, and nontoxicity. However, its application is limited by moisture sensitivity, poor mechanical strength, flammability, and inadequate gas barrier properties. This review explores the formulation, structural properties, and practical applications of CMC when blended with other polymeric compounds such as cellulose, starch, alginate, chitosan, and polylactic acid to overcome these limitations. Blending enhances tensile strength, water resistance, and antimicrobial functionality, extends food shelf life, and reduces reliance on synthetic plastics. Nanocomposite techniques and bioactive molecule incorporation further improve film performance. Innovative processing methods, including electrospinning and three-dimensional printing, offer new opportunities for structural enhancement. This literature review aims to assess key challenges, including material compatibility, processing efficiency, scalability, and environmental sustainability. CMC-based films, especially in composite formulations, show significant promise in advancing sustainable food packaging. However, for widespread industrial adoption, optimized formulations and ecoefficient production techniques are essential.

Address: Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India.; Department of Microbiology, Lovely Professional University, Phagwara, India.; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey.; Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.; Department of Pharmacology and Toxicology, King Saud University, Riyadh, Saudi Arabia.; Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, India.; Department of Basic Medical Sciences, College of Medicine, AlMaarefa University, Riyadh, Saudi Arabia.

DOI: 10.1111/1541-4337.70215

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https://doi.org/10.1111/1541-4337.70215

MeSH Terms: Food Packaging, Carboxymethylcellulose Sodium, Edible Films, Polymers, Tensile Strength