Curcumin-containing microencapsulated antioxidant composite paper for cake preservation

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 (m 2 ·d) −1 and 3.41 cm 3 (m 2 ·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.