Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging

The amphipathic property of paper inhibits its applications in cake packaging. Herein, sodium alginate, calcium chloride, and cinnamaldehyde were mixed, and the process was precisely controlled to maintain homogenously aqueous coating solution. Sodium alginate and Ca 2+ chelation is helpful to the intermolecular hydrogen bonding, which improves oil resistance of the coated papers. Kit number of the coated papers were 12 at 30, 45, 60, 75, 90, 105 and 120 °C, and soybean oil resistance time was over 24 h. The coated papers exhibited good biocompatibility, and the bacterial inhibition zones reached 28 ( Escherichia coli ) and 34 mm ( Staphylococcus aureus ). Additionally, the mechanical property, air permeability, ultraviolet and high-energy blue light blocking, and antioxidative property were all improved. Cake preservation results showed that the coated paper inhibited oil penetration and bacterial proliferation. This biomass-based coated papers can be an alternative for grease food packaging.