An antibacterial water-resistant film based on bamboo leaf carboxymethyl cellulose for extending fish shelf life

The development of ecofriendly food packaging materials is crucial for addressing environmental concerns and enhancing food preservation. This study aimed to develop an antibacterial water-resistant film using steam-exploded bamboo leaf carboxymethyl cellulose (CMC) combined with cinnamaldehyde (CIN) and cellulose nanocrystals (CNCs). It was demonstrated that ultrasonic treatment (300 W; 0, 10, 20, 30, 40, and 50 min) enhanced the film matrix uniformity. Incorporating 3 % CNCs improved the tensile strength (26.95 % increase) and hydrophobicity. The composite film significantly extended the fish shelf life by 4–6 days ( p  < 0.05), as validated by biochemical and sensory analyses. This study validates bamboo leaf-derived CMC as a sustainable base for multifunctional packaging films, providing improved mechanical strength, moisture resistance, and antimicrobial performance. The CMC–CIN–CNCs film demonstrates significant potential for ecofriendly food preservation, addressing both environmental challenges and food safety needs.