{"title":"一种简便、可持续的策略,用于制造具有更强防水防油性能的可回收纸张,用于环保食品包装","authors":"","doi":"10.1016/j.fpsl.2024.101358","DOIUrl":null,"url":null,"abstract":"<div><div>As a potential substitute for petroleum-based plastics as food packaging material, application of paper is hampered by weak resistance to water and oil. In light of this, paper barrier coating was prepared based on sodium alginate and alkyl ketene dimer. The properties of the obtained SAKD emulsion were investigated and stabilizing mechanism was proposed. Furthermore, SAKD emulsion was applied on paper surface for enhancing barrier properties against both water and oil. After coated, oil resistance KIT was increased from 0 to 8, sizing degree increased by 3977 % and Cobb30 decreased by 66.08 % probably because a more closed structure formed with lower surface energy. Barrier properties to air, water vapor and organic solvents were also strengthened. Additionally, the coating exhibited good stability after folded repeatedly. Furthermore, SAKD coating layer did not negatively affected degradability of paper and the coated paper could be efficiently recycled via a facile treatment, confirming its eco-friendliness. This work demonstrates a sustainable and simple route to prepare paper with good barrier properties and provides the feasibility of developing eco-friendly paper packaging for food based on bio-based materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging\",\"authors\":\"\",\"doi\":\"10.1016/j.fpsl.2024.101358\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>As a potential substitute for petroleum-based plastics as food packaging material, application of paper is hampered by weak resistance to water and oil. In light of this, paper barrier coating was prepared based on sodium alginate and alkyl ketene dimer. The properties of the obtained SAKD emulsion were investigated and stabilizing mechanism was proposed. Furthermore, SAKD emulsion was applied on paper surface for enhancing barrier properties against both water and oil. After coated, oil resistance KIT was increased from 0 to 8, sizing degree increased by 3977 % and Cobb30 decreased by 66.08 % probably because a more closed structure formed with lower surface energy. Barrier properties to air, water vapor and organic solvents were also strengthened. Additionally, the coating exhibited good stability after folded repeatedly. Furthermore, SAKD coating layer did not negatively affected degradability of paper and the coated paper could be efficiently recycled via a facile treatment, confirming its eco-friendliness. This work demonstrates a sustainable and simple route to prepare paper with good barrier properties and provides the feasibility of developing eco-friendly paper packaging for food based on bio-based materials.</div></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289424001236\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001236","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging
As a potential substitute for petroleum-based plastics as food packaging material, application of paper is hampered by weak resistance to water and oil. In light of this, paper barrier coating was prepared based on sodium alginate and alkyl ketene dimer. The properties of the obtained SAKD emulsion were investigated and stabilizing mechanism was proposed. Furthermore, SAKD emulsion was applied on paper surface for enhancing barrier properties against both water and oil. After coated, oil resistance KIT was increased from 0 to 8, sizing degree increased by 3977 % and Cobb30 decreased by 66.08 % probably because a more closed structure formed with lower surface energy. Barrier properties to air, water vapor and organic solvents were also strengthened. Additionally, the coating exhibited good stability after folded repeatedly. Furthermore, SAKD coating layer did not negatively affected degradability of paper and the coated paper could be efficiently recycled via a facile treatment, confirming its eco-friendliness. This work demonstrates a sustainable and simple route to prepare paper with good barrier properties and provides the feasibility of developing eco-friendly paper packaging for food based on bio-based materials.
期刊介绍:
Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.