High-barrier, strong, and antibacterial paper fabricated by coating acetylated cellulose and cinnamaldehyde for food packaging

• Published in: Cellulose (London) Vol. 28; no. 7; pp. 4371 - 4384
• Main Authors: Zhang, Jiankang, Guo, Zongwei, Chen, Sheng, Dong, Huilin, Zhang, Xun, Qin, Yanlin, Yao, Chunli, Xu, Feng
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.05.2021; Springer Nature B.V
• Subjects: Antibacterial materials; Antioxidants; Bioorganic Chemistry; Cellulose; Ceramics; Chemistry; Chemistry and Materials Science; Cinnamaldehyde; Coating; Composites; E coli; Food packaging; Glass; Natural Materials; Organic Chemistry; Original Research; Physical Chemistry; Polymer Sciences; Sustainable Development; Tensile strength; Water vapor; Food packaging; Cinnamaldehyde; Acetylated cellulose; Coated paper
• ISSN: 0969-0239; 1572-882X
• DOI: 10.1007/s10570-021-03778-x

A high-barrier, strong, and antibacterial paper was fabricated by coating the acetylated cellulose solution with different contents of cinnamaldehyde (CIN) on Kraft paper. The antibacterial, antioxidant, mechanical, and barrier properties of coated paper were investigated. When the amount of CIN added in coating reached 6% v/v, the coated paper exhibited excellent antioxidant activity and antibacterial activity against Escherichia coli and Staphylococcus aureus . Notably, the dry and wet tensile strength of paper after coating was increased by 26.4 and 10.6 MPa, respectively. Furthermore, the coated papers' barrier properties against oil, water, water vapor, and oxygen were dramatically improved, especially for the water barrier rate up to 96.4%. Our coated papers with over 6% v/v CIN could extend beef's shelf-life for at least 4 days, which exhibited a promising prospect in eco-friendly antibacterial packaging. Graphical abstract