The COVID-19 pandemic has aggravated existing problems associated with the high consumption of plastic products and their incorrect disposal, resulting in serious social, economic, and environmental problems. The development of biodegradable packaging has been growing in recent years due to the demand for food safety and quality. This work aimed to prepare PBAT active films loaded with cellulose nanofibers (CNF) embedded with cinnamon essential oil (EO) by the wire extension method. The possible interactions between NC-EO-PBAT were investigated, and the results confirmed the EO presence that physically interacted with the PBAT matrix, altering the polymeric molecular conformations. All films showed high thermal stability, being adequate for application in the food industry. The films containing the modified-CNF showed a Fickian controlled diffusion, and the higher essential oil release was verified for lower filler contents. The modified-CNF decreased the water vapor permeability due to the oil hydrophobic oil and good filler dispersion, which impacted the film's performance as packaging for strawberries. The fruits packed in films with 0.5 wt% of modified-CNF have lower weight loss after 15 days of storage, better freshness preservation, and no fungal attack. The results indicated that the developed films improved the strawberries' qualities and have antimicrobial properties against Salmonella and Listeria monocytogenes, offering a potential alternative to synthetic materials as food packaging.

COVID-19大流行加剧了与高消耗塑料产品及其不正确处置有关的现有问题，从而导致了严重的社会，经济和环境问题。由于对食品安全和质量的需求，近年来生物可降解包装的发展一直在增长。这项工作的目的是通过拉丝法制备负载有肉桂精油（EO）的纤维素纳米纤维（CNF）的PBAT活性薄膜。研究了NC-EO-PBAT之间可能的相互作用，结果证实了与PBAT基质发生物理相互作用的EO存在，从而改变了聚合物分子的构象。所有薄膜均显示出高的热稳定性，足以用于食品工业。含有改性CNF的薄膜显示出Fickian控制的扩散，并且较高的精油释放量可用于较低的填料含量。由于油性疏水油和良好的填料分散性，改性的CNF降低了水蒸气的渗透性，这影响了薄膜作为草莓包装的性能。包装有0.5 wt％的改性CNF的薄膜包装的水果在储存15天后的重量损失更低，保鲜性更好，并且没有真菌侵害。结果表明，所开发的薄膜提高了草莓的品质，并具有抗微生物的性能。草莓包装的性能。包装有0.5 wt％的改性CNF的薄膜包装的水果在储存15天后的重量损失更低，保鲜性更好，并且没有真菌侵害。结果表明，所开发的薄膜提高了草莓的品质，并具有抗微生物的性能。草莓包装的性能。包装有0.5 wt％的改性CNF的薄膜包装的水果在储存15天后的重量损失更低，保鲜性更好，并且没有真菌侵害。结果表明，所开发的薄膜提高了草莓的品质，并具有抗微生物的性能。沙门氏菌和单核细胞增生李斯特菌，可作为食品包装材料替代合成材料。