Effect of cellulose nanocrystals and green synthesized silver nanoparticles on mechanical properties and antimicrobial activity of banana flour/agar composite films.

This study characterized the physicochemical and functional properties of nanocomposite films synthesized by incorporating cotton linter cellulose nanocrystals (CN) and green silver nanoparticles (AgNPs) into banana flour/agar. The results showed that CN could not enhance the tensile strength of the B/A nanocomposite films, but it did prolong the antibacterial activity against the Gram-positive bacterium when combined with AgNPs. However, the binary blend of CN and AgNPs resulted in a flocculated morphology on the film surface, causing an increase in the film brittleness and a decrease in the water solubility, elongation, and final decomposition temperature. Unfortunately, none of the nanocomposite films were found to inhibit the growth of the Gram-negative species within 12 h. Further research is needed to assess the migration release of CN/AgNPs in nanocomposite films and to determine their potential for use as active food packaging.