Development of nanoencapsulated lavender essential oil using cellulose nanocrystals as reinforcement for cherry tomatoes packaging

• Cellulose nanocrystals (CNCs) were successfully isolated from walnut shells. • CNCs effectively nanoencapsulated lavender essential oil (LEO). • A novel starch-based bioplastic was reinforced with CNC and encapsulated LEO. • The bioactive packaging extended the shelf life of cherry tomatoes. • The composite significantly reduced microbial spoilage compared to polypropylene. In this study, cellulose nanocrystals (CNCs) were extracted from walnut shells and utilized to fabricate a sustainable composite bioplastic. The optimized CNCs exhibited a crystallinity index of 73 %, a particle size of 243 nm, and a zeta potential of –42.1 mV. These CNCs were subsequently used to nanoencapsulated lavender essential oil (LEO), with a 50 % w/w loading ratio identified as the optimal formulation based on comprehensive analysis. A novel composite bioplastic was then fabricated by integrating the LEO-loaded CNCs with starch and citric acid, and molded at various temperatures (140–200 °C). The samples were characterized using FTIR, XRD, SEM, TEM, TGA, and mechanical tests. The composite with a 20:80 starch-citric acid ratio, processed at 160 °C, demonstrated best properties, including low moisture absorption, high thermal stability, and enhanced mechanical strength. Packaging tests on cherry tomatoes revealed that the developed bioplastic significantly extended shelf life and reduced spoilage rates compared to conventional polypropylene packaging. These results confirm the potential of this CNC-reinforced, bioactive bioplastic as a high-performance and eco-friendly alternative for food preservation.