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Chen H, Zhou Z, Zheng B, Yang H, Chen Y, Huang Y, Zhang N, Zhang X, Xiao M, Ye J, Yang Y. Development and characterization of biodegradable water- and oil-resistant coatings based on derivatized cellulose, sodium alginate, and shellac for paper-based packaging. Int J Biol Macromol 2025; 303:140490. [PMID: 39894111 DOI: 10.1016/j.ijbiomac.2025.140490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2024] [Revised: 01/16/2025] [Accepted: 01/28/2025] [Indexed: 02/04/2025]
Abstract
As environmental awareness grows, developing non-toxic, environmentally friendly, and biodegradable water- and oil-resistant coating layers using bio-based materials for paper-based packaging has become a key field of research. In this work, sodium alginate (SA) and sodium carboxymethyl cellulose (CMC) were used as the oil-resistant coating layer, while shellac (LAC) and ethyl cellulose (EC) formed the water-resistant coating layer, to produce a water- and oil-resistant coated paper. The effect of the mass ratio of these materials on performance was analyzed, demonstrating that the interaction between SA and CMC enhances the compactness of coating, thereby improving oil resistance. Similarly, the addition of LAC to EC increases coating compactness, which improves water resistance. The resulting coated paper has excellent water resistance (Cobb value: 3.42 g/m2) and oil resistance (Kit rating: 12/12) and shows no leakage after holding hot water and hot oil for 30 min, indicating good resistance to both. Additionally, the coated paper demonstrates good mechanical properties, thermal stability, biodegradability and recyclability. The materials used are widely available and low-cost, and the preparation method is straightforward, making this research highly valuable for advancing paper-based packaging materials.
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Affiliation(s)
- Haixin Chen
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Ziyun Zhou
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Bingde Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Hongjie Yang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yi Chen
- Greenfresh (Fujian) Foodstuff Co., Ltd., Zhangzhou, Fujian 363199, China
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xueqin Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yucheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
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Ahuja A, Rastogi VK. Physicochemical and thermal characterization of the edible shellac films incorporated with oleic acid to enhance flexibility, water barrier and retard aging. Int J Biol Macromol 2024; 269:132136. [PMID: 38718999 DOI: 10.1016/j.ijbiomac.2024.132136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 04/24/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
In this work, shellac plasticized with oleic acid was solvent cast to prepare the flexible and water-resistant film for packaging applications. The films were prepared with varying amounts of oleic acid and studied in detail for appearance, surface morphology, thermal, chemical, barrier, mechanical, and robustness. The surface morphology confirmed the smooth surface of films up to SH-OA20 (100:20 w/w; shellac: oleic acid). Fourier-transform infrared spectroscopy confirmed that oleic acid reduced the hydrogen bonding of the shellac matrix to provide a plasticization effect. Also, the thermal analysis showed a reduction in the melting enthalpy. Moreover, the plasticized films had a better barrier to water vapor due to increased smoothness and reduction in brittleness. Adding oleic acid also increased the elongation at break up to 40 % without any changes in tensile strength. The flexibility of the films increased with the oleic acid content, making them resistant to burst, crumbling, bending, rolling, and stretching. Oleic acid also showed the retardation of aging and thermal aging of shellac. In the future, the long-term stability and migration of the films can be investigated.
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Affiliation(s)
- Arihant Ahuja
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Vibhore Kumar Rastogi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
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Aung WW, Krongrawa W, Limmatvapirat S, Kulpicheswanich P, Okonogi S, Limmatvapirat C. Fabrication and Optimization of Electrospun Shellac Fibers Loaded with Senna alata Leaf Extract. Polymers (Basel) 2024; 16:183. [PMID: 38256981 PMCID: PMC10819501 DOI: 10.3390/polym16020183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 12/31/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Single-fluid electrospinning creates nanofibers from molten polymer solutions with active ingredients. This study utilized a combination of a fractional factorial design and a Box-Behnken design to examine crucial factors among a multitude of parameters and to optimize the electrospinning conditions that impact fiber mats' morphology and the entrapment efficiency of Senna alata leaf extract. The findings indicated that the shellac content had the greatest impact on both fiber diameter and bead formation. The optimum electrospinning conditions were identified as a voltage of 24 kV, a solution feed rate of 0.8 mL/h, and a shellac-extract ratio of 38.5:3.8. These conditions produced nanosized fibers with a diameter of 306 nm, a low bead-to-fiber ratio of 0.29, and an extract entrapment efficiency of 96% within the fibers. The biphasic profile of the optimized nanofibers was confirmed with an in vitro release study. This profile consisted of an initial burst release of 88% within the first hour, which was succeeded by a sustained release pattern surpassing 90% for the next 12 h, as predicted with zero-order release kinetics. The optimized nanofibers demonstrated antimicrobial efficacy against diverse pathogens, suggesting promising applications in wound dressings and protective textiles.
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Affiliation(s)
- Wah Wah Aung
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand; (W.W.A.); (W.K.); (S.L.)
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Wantanwa Krongrawa
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand; (W.W.A.); (W.K.); (S.L.)
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Sontaya Limmatvapirat
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand; (W.W.A.); (W.K.); (S.L.)
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | | | - Siriporn Okonogi
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chutima Limmatvapirat
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand; (W.W.A.); (W.K.); (S.L.)
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
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Yuan Y, He N, Dong L, Guo Q, Zhang X, Li B, Li L. Multiscale Shellac-Based Delivery Systems: From Macro- to Nanoscale. ACS NANO 2021; 15:18794-18821. [PMID: 34806863 DOI: 10.1021/acsnano.1c07121] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Delivery systems play a crucial role in enhancing the activity of active substances; however, they require complex processing techniques and raw material design to achieve the desired properties. In this regard, raw materials that can be easily processed for different delivery systems are garnering attention. Among these raw materials, shellac, which is the only pharmaceutically used resin of animal origin, has been widely used in the development of various delivery systems owing to its pH responsiveness, biocompatibility, and degradability. Notably, shellac performs better on encapsulating hydrophobic active substances than other natural polymers, such as polysaccharides and proteins. In addition, specially designed shellac-based delivery systems can also be used for the codelivery of hydrophilic and hydrophobic active substances. Shellac is most widely used for oral administration, as shellac-based delivery systems can form a compact structure through hydrophobic interaction, protecting transported active substances from the harsh environment of the stomach to achieve targeted delivery in the small intestine or colon. In this review, the advantages of shellac in delivery systems are discussed in detail. Multiscale shellac-based delivery systems from the macroscale to nanoscale are comprehensively introduced, including matrix tablets, films, enteric coatings, hydrogels, microcapsules, microparticles (beads/spheres), nanoparticles, and nanofibers. Furthermore, the hotspots, deficiencies, and future perspectives of shellac-based delivery system development are also analyzed. We hoped this review will increase the understanding of shellac-based delivery systems and inspire their further development.
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Affiliation(s)
- Yi Yuan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ni He
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Liya Dong
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Qiyong Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
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