Preparation and Characterization of Self-Reinforced Antibacterial and Oil-Resistant Paper Using a NaOH/Urea/ZnO Solution

This paper describes self-reinforced antibacterial and oil-resistant properties that were successfully prepared by surface selective dissolution of filter paper in a NaOH/Urea/ZnO (weight ratio of 8:12:0.25) aqueous solution. The effect of the processing time on the mechanical properties of this pap...

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Bibliographic Details
Published in:PloS one 2015-10, Vol.10 (10), p.e0140603
Main Authors: Jiao, Li, Ma, Jinxia, Dai, Hongqi
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents
Antibacterial agents
Bond strength
Cellulose
Chemical properties
Electron microscopy
Filter paper
Food
Fourier transforms
Gram-positive bacteria
Infrared spectroscopy
Interfacial bonding
Lipid peroxidation
Mechanical Phenomena
Mechanical properties
Oil
Oils
Oils & fats
Photoelectron spectroscopy
Photoelectrons
Polymerization
Properties
Researchers
Scanning electron microscopy
Sodium Hydroxide
Solutions
Solvents
Spectroscopy
Spectroscopy, Fourier Transform Infrared
Urea
Ureas
X ray photoelectron spectroscopy
X ray spectroscopy
X-Ray Diffraction
Zinc
Zinc Oxide
Zinc oxides
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Summary:This paper describes self-reinforced antibacterial and oil-resistant properties that were successfully prepared by surface selective dissolution of filter paper in a NaOH/Urea/ZnO (weight ratio of 8:12:0.25) aqueous solution. The effect of the processing time on the mechanical properties of this paper was evaluated at -12°C. The paper morphologies were characterized using Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD), Fourier Transform Infrared Spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS). The oil-resistance and antibacterial properties of the produced paper were also investigated. Excellent mechanical properties were observed for an optimized handling time. The tensile and burst strengths of the modified paper were in excess of 100% of the original. Meanwhile, the treated paper was completely oil-resistant within 24 h and demonstrated good antibacterial properties when exposed to Staphylococcus aureus. The traces of residual zinc oxide were found to be safe for food.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0140603