L. Kumar, S.C. Agwuncha, L. Pal
North Carolina State University,
United States
Keywords: chitosan, micro-fibrillated cellulose, hydrogen bonding, shelf-life extensions, bio-based coating, sustainable packaging
Summary:
This study explores the development of bio-based composite coatings based on chitosan (CH) and microfibrillated cellulose (MFC) to enhance the preservation and quality of perishable foods. Chitosan served as the primary film-forming polymer, while MFC, derived from bleached hardwood kraft pulp, was introduced as a reinforcing agent to improve the film’s functional properties. The integration of MFC enhanced thermal stability, crystallinity, and water and oxygen barrier properties of the composite films, while reducing solids content, pH, and contact angle of the composite coatings. The resulting bio-based coating preserves food quality and safety by limiting exposure of perishable food products to the external environment during various stages of the food supply chain.