2025/10/28 19:45:51 TANG Xingmei,JI Jiao,JIANG Hanbing,GAO Wenhua,WANG Bin,XU Jun,ZENG Jinsong 5true Salmonella and E. coli) and spoilage bacteria (such as Pseudomonas and lactic acid bacteria) by loading functional components like plant essential oils and metal particles， directly ensuring food safety. On the other hand， its outstanding oxygen and water vapor barrier properties can delay lipid oxidation， moisture loss， and degradation of nutrients like vitamins in food. This provides chemical/physical preservation functions， maintaining stable food quality. Together， these synergistically achieve the preservation goals of “extending shelf life and maintaining food quality.” This paper systematically reviewed the mechanism and research progress of nanocellulose in food preservation， focusing on its application examples and advantages in food packaging， antimicrobial and anticorrosion (Nanocellulose compounded with silver ions had an inhibition rate of 98% against E. coli and more than 95% against Staphylococcus aureus)， as well as extending the shelf life of food， etc. Meanwhile， it also looked forward to its future development and challenges， providing theoretical references and technical support for the relevant research and industrial applications.]]> 2025/10/28 19:45:53 LIU Quanxin,CHEN Jinghuan,SU Yanqun,LIU Jingang,XIAO Guihua,JIANG Xiaoya,CHEN Xuefeng,ZHAO Tao 4true 2025/10/28 19:45:54 ZHAO Qinyu,XUE Bailiang,BAI Ting,ZHENG Xinyi,WANG Wenliang 3true 2025/10/28 19:45:55 LI Xungan,DING Qijun,LI Yang,ZHOU Huanbao,HAN Wenjia,JIANG Yifei 2true 2025/10/28 19:45:59 CHENG Zheng,LIN Xiaoli,LIU Zirun,LIU Meixian,TAN Xiaqi,MO Qianbin,XIAO Naiyu,ZHANG Xueqin,CHEN Qifeng,GAO Wenhua 1true