The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Due to the disadvantages of synthetic packaging materials such as migration, environmental pollution, lack of easy recycling, and high production costs, natural polymers have received much attention as safe and biodegradable alternatives to plastics. The aim of this study was to investigate the effect of the active film of chitosan (CH) containing bacterial cellulose nanofiber (BCNF) and ZnO nanoparticles (ZnO NPCs) on the shelf life of loaf bread (toast, baguette, and sandwich-type bread). The results showed that ZnO NPCs significantly reduced the thickness and water vapor permeability (WVP) and increased the opacity of films p