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In this paper we describe the preparation of a new bionanocomposite based on carboxymethyl cellulose (CMC), Arabic gum (AG) and gelatin (GL), incorporating garlic extract (GE) and TiO 2 nanoparticles (TiO 2 -NPs). The prepared bionanocomposites were evaluated using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Energy Dispersive X-ray Analysis (EDX), and scanning electron microscopy (SEM), and were evaluated for their antimicrobial effect. The permeability and thermal and mechanical properties of the films were assessed. The water vapor transmission rate (WVTR), oxygen transmission rate (OTR), and mechanical, thermal and antimicrobial properties of the prepared bionanocomposite films were enhanced by the addition of GE and TiO 2 -NPs. The effects of GE and TiO 2 -NPs in combination incorporated into a CMC/AG/GL blend as an edible coating on the quality of fresh Nile tilapia fish fillets during refrigerated storage were evaluated. The microbiological status and weight loss of fresh Nile tilapia fish fillets were periodically tested for 21 days during storage at 4 °C. The results indicated that GE combined with TiO 2 -NPs has a synergistic influence on the enhancement of the preservation properties of CMC/AG/GL/GE-TiO 2 bionanocomposites for refrigerated tilapia fish fillets, which could control microbial growth, and decrease weight loss during the storage of tilapia fish fillets., Competing Interests: There are no conflicts to declare., (This journal is © The Royal Society of Chemistry.)

In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.6 and 0.9% (w/v). The CMC/PVA/CuO bionanocomposites were prepared by a solution casting method and used for coating processed cheese. The fabricated bionanocomposite films and CuO-NPs were characterized by TEM, SEM, EDEX, XRD, DLS, and FT-IR analysis. Inclusion of CuO-NPs decreased the gas transmission rate (GTR) and water vapor transmission rate (WVTR) of the prepared film. Also, the bionanocomposite suspensions exhibited high but variable inhibitory effects against several pathogenic bacteria and fungi. The impact of coating of processed cheese surfaces with the prepared bionanocomposite films on microbiological, physicochemical, textural and sensory properties of the processed cheese were assessed during 6 months of cold storage. Coating cheese with film containing CuO-NPs eliminated mould growth on the cheese surface and decreased significantly ( P < 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications., Competing Interests: There are no conflicts to declare., (This journal is © The Royal Society of Chemistry.)