Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

• Published in: International journal of food science & technology 2023-05, Vol.58 (5), p.2369-2379
• Main Authors: Bian, Jiayi, Cai, Hong, Hu, Wenqing, Liu, Zhuolin, Zhang, Zhikun, Sun, Huangxin, Li, Dan, Zhu, Weizhong, Li, Li
• Format: Article
• Language: English
• Subjects: Antioxidant paper; Antioxidants; Beeswax; Biodegradation; cake preservation; Chitosan; Curcumin; curcumin microcapsules; Environmental stress; Food composition; Food packaging; Mechanical properties; Permeability; Polyvinyl alcohol; Preservation; Scanning electron microscopy; shelf life; Water vapor
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16370

Summary The cost‐effective strategy of using paper‐based materials as alternatives to plastics can aid in reducing environmental stress. Herein, a novel green low‐carbon paper‐based food‐packaging composite was synthesised: curcumin microcapsule‐polyvinyl alcohol/beeswax/chitosan (CURM‐PVA/BW/CS) composite papers. Scanning electron microscopy and X‐ray diffraction results confirmed that curcumin was successfully encased and adhered to the paper. The water vapour permeability and oxygen transmission rate of the composite papers were 42.28 g (m2·d)−1 and 3.41 cm3 (m2·d·atm)−1, respectively. The antioxidant capacity of paper was 93.53%, and the mechanical properties were effectively improved by adding natural antioxidants to the coating. Finally, cakes were packaged in the biodegradable 1%CURM‐PVA/BW/CS papers exhibited optimal preservation during the storage period, based on the characterisation of the cake peroxide value, acid value and microbiological count. Overall, the CURM‐PVA/BW/CS paper showed great potential for food packaging. Schematic of curcumin microencapsulated antioxidant paper for foodstuff wrapping.