Abstract
AbstractChallenges in sustainable food packaging include ensuring effective moisture and oil barriers, antimicrobial protection, and developing cost‐effective, scalable production methods. This study introduces a hydrophobic, oil‐repelling, antimicrobial coating of a guar gum (GG)‐chitosan (CS) blend applied via a dip coating approach on blotting paper. By incorporating sodium tri‐polyphosphate (STPP) as a cross‐linker, the optimized formulation (1.5% guar gum, 0.09% STPP, 1% chitosan, and 1.5% glycerol) achieved notable hydrophobicity with a water contact angle of 136.1 ± 2.2°. This study is significant as it offers a sustainable, eco‐friendly food packaging solution with enhanced hydrophobic, oil‐repellent, and antimicrobial properties.
Published Version
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