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| Study on Citric Acid-modified Corn Starch Coating Solution for Enhancing the Barrier Properties of Food Packaging Paper |
| Received:September 23, 2025 Revised:November 05, 2025 |
| DOI：10.11980/j.issn.0254-508X.2026.04.002 |
| Key Words:corn starch coated paper oil resistance biodegradation barrier properties |
| Fund Project:黑龙江省自然科学基金（LH2024C043）。 |
| Author Name | Affiliation | Postcode | | XU Jin* | Key Lab of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, Heilongjiang Province, 150040 | 150040 | | QIAN Xueren | Key Lab of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, Heilongjiang Province, 150040 | 150040 | | WANG Lijuan* | Key Lab of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, Harbin, Heilongjiang Province, 150040 | 150040 |
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| Abstract:In this study, the corn starch-citric acid film was prepared using citric acid-modified corn starch, which was then used to produce the oil-barrier food packaging paper. The effect of citric acid content on coating performance was investigated to determine the optimum formulation of the coating, and the impact of coating amount on the properties of the coated paper was also examined. The results showed that the water vapor and oxygen transmission coefficient of the corn starch-citric acid film containing 7% citric acid decreased to minimum values of 8.76×10-¹¹ g/(s·m·Pa) and 2.38×10² cm³·mm/(m²·d·atm), respectively, with a water contact angle of 99.5°. Under this coating formulation, as the coating amount increased, both the water vapor and oxygen transmission coefficient of the coated paper decreased, while its oil resistance improved with the oil resistance rating of 7 when the coating amount was (3.11±0.11) g/m2. When buried in moist soil, the coated paper completely degraded within 10 days, with a degradation rate far exceeding that of existing commercial packaging papers. When used for bread packaging, it effectively delayed the oxidation of fats in the bread. |
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