涂覆天然化合物增强纤维素纸的耐油性和抗菌性，用于环保蛋糕包装

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-23 DOI:10.1016/j.foodchem.2025.144866

Fang Wang , Wenwen Liu , Yumeng Jin , Wenyu Zou , Shouyan Zhu , Hangyu Shen , Xiaoying Wang , Ziqiang Xu , Fangong Kong

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引用次数: 0

摘要

纸的两亲性限制了其在蛋糕包装中的应用。其中，海藻酸钠、氯化钙和肉桂醛混合，并精确控制过程，以保持均匀的水包衣溶液。海藻酸钠和Ca2+螯合有助于分子间氢键的形成，从而提高涂布纸的耐油性。在30、45、60、75、90、105和120 °C条件下涂布纸试剂盒数为12个，抗豆油时间均在24 h以上。涂布纸具有良好的生物相容性，对大肠杆菌和金黄色葡萄球菌的抑菌区分别达到28 mm和34 mm。力学性能、透气性、阻挡紫外线和高能蓝光、抗氧化性能均有提高。蛋糕保存结果表明，涂布纸抑制了油脂的渗透和细菌的增殖。这种生物基涂布纸可以作为油脂食品包装的替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging

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Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging

The amphipathic property of paper inhibits its applications in cake packaging. Herein, sodium alginate, calcium chloride, and cinnamaldehyde were mixed, and the process was precisely controlled to maintain homogenously aqueous coating solution. Sodium alginate and Ca²⁺ chelation is helpful to the intermolecular hydrogen bonding, which improves oil resistance of the coated papers. Kit number of the coated papers were 12 at 30, 45, 60, 75, 90, 105 and 120 °C, and soybean oil resistance time was over 24 h. The coated papers exhibited good biocompatibility, and the bacterial inhibition zones reached 28 (Escherichia coli) and 34 mm (Staphylococcus aureus). Additionally, the mechanical property, air permeability, ultraviolet and high-energy blue light blocking, and antioxidative property were all improved. Cake preservation results showed that the coated paper inhibited oil penetration and bacterial proliferation. This biomass-based coated papers can be an alternative for grease food packaging.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.