Active food packaging Anti-Bacterial Agents Antibacterial Antifungal Article Candida albicans Cellulose Cellulose nanocrystals (CNC) Chitosan Enterobacteriaceae Food Packaging Food Preservation Food shelf-life Fourier transform infrared spectroscopy Gram negative bacterium Gram positive bacterium Gram-Negative Bacteria Gram-Positive Bacteria Membranes, Artificial Nanoparticles Pseudomonas Refrigeration X ray diffraction Young modulus absorption active food packaging antiinfective agent artificial membrane attenuated total reflectance Fourier transform infrared spectroscopy bacterial growth