Research Progress of Food Packaging Materials Based on Cellulose

ZHAO Dongmei; CHU Xiaoyu; ZHANG Yong; WEI Lina; JIA Lianying; LIU Yu

doi:10.13386/j.issn1002-0306.2021030077

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 432-439. > DOI: 10.13386/j.issn1002-0306.2021030077

ZHAO Dongmei, CHU Xiaoyu, ZHANG Yong, et al. Research Progress of Food Packaging Materials Based on Cellulose[J]. Science and Technology of Food Industry, 2022, 43(5): 432−439. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030077.

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Research Progress of Food Packaging Materials Based on Cellulose

Department of Food and Environmental Engineering, East University of Heilongjiang, Harbin 150066, China

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Received Date: March 07, 2021
Available Online: December 30, 2021

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Abstract

Abstract

Most of cellulose comes from plants and microorganisms. It has excellent biodegradability and mechanical properties, and can be widely used in green food packaging materials. In this paper, the extraction and modification methods of lignocellulose, microfibril cellulose and bacterial cellulose from plants and microorganisms, as well as the related research on their mechanical properties, barrier properties, antibacterial properties and degradation properties in food packaging materials are reviewed. As a food packaging material, cellulose not only expands the application field of cellulose, but also provides a guarantee for food safety and environmental protection. It is believed that with the continuous progress of cellulose extraction and modification technology, the application of cellulose in the food packaging field will attract much attention in the future.
- cellulose,
- bacterial cellulose,
- modification,
- food packaging materials

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References

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