Nanocellulose composite films in food packaging materials: a review. Nanocellulose, a one-dimensional structure with excellent physical and chemical properties, shows great potential in food packaging due to its renewability, degradability, and biocompatibility. This review discusses the extraction methods, preparation of composite films, and their performance in improving mechanical, barrier, and thermal properties of food packaging materials. It also covers the development of biodegradable and edible packaging materials. Nanocellulose composites are effective for packaging and preserving various food categories. The study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry. Nanocellulose can be classified into cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial nanocellulose (BNC). CNCs are mainly extracted through acid hydrolysis, while CNFs are obtained via mechanical disintegration. BNC is produced by bacterial culture in nutrient media. The preparation methods of nanocellulose include chemical, physical, and biological approaches. Chemical methods involve acid hydrolysis, while physical methods use mechanical treatments. Biological methods involve microbial fermentation. Nanocellulose composite films can be prepared using wet processes (solution casting, layer-by-layer assembly, electrospinning), melt processing, and coating. These methods enhance the mechanical, barrier, and thermal properties of food packaging materials. The oxygen barrier property of nanocellulose composite films is improved by reducing oxygen permeability. The water vapor barrier property is enhanced by reducing water vapor transmission rate. The ultraviolet barrier properties are improved by incorporating UV-absorbing agents. The antibacterial activity of nanocellulose composite films is enhanced by incorporating antibacterial agents. The mechanical properties of nanocellulose composite films are improved by enhancing tensile strength and elongation at break. The thermal stability of nanocellulose composite films is improved by enhancing decomposition temperature. The biodegradation properties of nanocellulose composite films are improved by enhancing degradation rate. The edible properties of nanocellulose composite films are enhanced by incorporating edible agents. Nanocellulose composite films have various applications in food packaging, including meat and meat products, fruits, vegetables, and other food items. These films improve the shelf life and quality of food products by blocking oxygen, water vapor, and ultraviolet radiation, and by inhibiting microbial growth. The study highlights the potential of nanocellulose composite films in the development of sustainable and safe food packaging materials.Nanocellulose composite films in food packaging materials: a review. Nanocellulose, a one-dimensional structure with excellent physical and chemical properties, shows great potential in food packaging due to its renewability, degradability, and biocompatibility. This review discusses the extraction methods, preparation of composite films, and their performance in improving mechanical, barrier, and thermal properties of food packaging materials. It also covers the development of biodegradable and edible packaging materials. Nanocellulose composites are effective for packaging and preserving various food categories. The study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry. Nanocellulose can be classified into cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial nanocellulose (BNC). CNCs are mainly extracted through acid hydrolysis, while CNFs are obtained via mechanical disintegration. BNC is produced by bacterial culture in nutrient media. The preparation methods of nanocellulose include chemical, physical, and biological approaches. Chemical methods involve acid hydrolysis, while physical methods use mechanical treatments. Biological methods involve microbial fermentation. Nanocellulose composite films can be prepared using wet processes (solution casting, layer-by-layer assembly, electrospinning), melt processing, and coating. These methods enhance the mechanical, barrier, and thermal properties of food packaging materials. The oxygen barrier property of nanocellulose composite films is improved by reducing oxygen permeability. The water vapor barrier property is enhanced by reducing water vapor transmission rate. The ultraviolet barrier properties are improved by incorporating UV-absorbing agents. The antibacterial activity of nanocellulose composite films is enhanced by incorporating antibacterial agents. The mechanical properties of nanocellulose composite films are improved by enhancing tensile strength and elongation at break. The thermal stability of nanocellulose composite films is improved by enhancing decomposition temperature. The biodegradation properties of nanocellulose composite films are improved by enhancing degradation rate. The edible properties of nanocellulose composite films are enhanced by incorporating edible agents. Nanocellulose composite films have various applications in food packaging, including meat and meat products, fruits, vegetables, and other food items. These films improve the shelf life and quality of food products by blocking oxygen, water vapor, and ultraviolet radiation, and by inhibiting microbial growth. The study highlights the potential of nanocellulose composite films in the development of sustainable and safe food packaging materials.