Bacterial Nanocellulose as a Carrier for Cinnamaldehyde: A Clean‐Label Strategy for Extending Bread Shelf Life

The use of chemical preservatives, such as propionic acid, sorbic acid, benzoic acid, and nitrites, is a widely adopted strategy in the food industry to inhibit microbial growth and prolong product shelf life. However, the prolonged consumption of synthetic additives has been associated with adverse health effects, driving a growing demand for natural and sustainable preservation alternatives. In this context, this study was aimed at developing and evaluating a natural preservative system based on bacterial nanocellulose (BNC) incorporated with bioactive compounds for application in bread preservation. BNC was biosynthesized using Komagataeibacter xylinus through a green synthesis process and served as a biologically derived nanocarrier for cinnamaldehyde oil and clove extract, selected for their well‐documented antimicrobial and antioxidant properties. The natural preservative was applied to bread formulations, and its effectiveness was evaluated through the minimum inhibitory concentration (MIC) and stability analysis. Antimicrobial activity was determined via MIC assays and inhibition halo measurements on fungal culture plates. Additionally, shelf life extension was evaluated by monitoring visual spoilage and structural integrity of bread samples over time, in comparison with samples treated with conventional artificial preservatives. The results confirmed the effectiveness of cinnamaldehyde‐loaded BNC prolonging the bread’s shelf life without compromising its structure. The combination of natural preservatives and nanotechnology proved to be a promising alternative to synthetic preservatives, aligning with the clean‐label food market and opening up opportunities in the bakery industry and beyond.