# Effect of a Biodegradable Cellulose Nanocrystal Film Containing Eryngium planum Extract and Barberry Anthocyanin on the Shelf Life of Rutilus frisii kutum Filets

## TL;DR

A biodegradable film with plant extracts and anthocyanin extends the shelf life of fish filets by preserving quality and reducing bacterial growth.

## Contribution

A novel cellulose nanocrystal film enriched with Eryngium planum extract and barberry anthocyanin is developed for active food packaging.

## Key findings

- Films with 3% Eryngium planum extract significantly reduced bacterial proliferation in fish filets.
- Treated samples met European Union spoilage thresholds after 14 days of refrigerated storage.
- SEM and FTIR confirmed uniform dispersion of bioactives in the nanocomposite matrix.

## Abstract

Cellulose nanocrystal/polyvinyl alcohol (PVA) films enriched with Eryngium planum extract (EPE) and barberry anthocyanin (BA) were formulated and assessed for their efficacy in enhancing the shelf life of Rutilus frisii kutum filets under refrigerated storage. High‐performance liquid chromatography (HPLC) identified rutin, chlorogenic acid, rosmarinic acid, and kaempferol as the dominant polyphenols in EPE. Structural and morphological characterization using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) revealed successful incorporation and uniform dispersion of bioactives in the nanocellulose–PVA matrix, with nanocomposites displaying spherical morphology (223–508 nm diameter). In addition, a particle size distribution histogram was generated from SEM images to support claims of uniformity. Chemical analyses—pH, thiobarbituric acid reactive substances (TBARSs), and total volatile basic nitrogen (TVB‐N)—demonstrated significant preservation of fish quality by films containing EPE and BA, particularly at 3% EPE. Microbiological assessments confirmed reduced bacterial proliferation, with the lowest psychrotrophic, mesophilic, and Enterobacteriaceae counts in 3% EPE‐treated samples after 14 days at 4°C. Importantly, treated samples remained below European Union spoilage thresholds (e.g., TVB‐N > 25 mg N/100 g and psychrotrophs > 7 log CFU/g) after 14 days, confirming their regulatory relevance. These findings indicate the developed nanocomposite films as promising candidates for active food packaging, significantly extending the shelf life and safety of fish filets.