Abstract
In this work, shellac and its crosslinking were studied to produce paper straws for the application of liquid products. Commercial paper straws are not durable for liquid foods due to their hygroscopic nature, and thus, they find it challenging to replace single-use plastics. Shellac is a naturally occurring resin utilized as an adhesive and water-resistant coating over the paper straw. Shellac was cured at 125°C, 150°C, 175°C, and 200°C, and it was crosslinked in about 210min, 150min, 60min, and 30min respectively and studied for kinetics. The crosslinking of shellac produced a thermally stable material. Compared to commercial paper straws, these paper shellac straws exhibited high bending stiffness (1356.11 Nmm), tensile strength (13,74MPa), flexural strength (21.72MPa), and compression strength (24.99MPa). Moreover, the paper shellac straws didn't bend in wet conditions under load for up to one day, while the commercial paper straw bends in 8min. Therefore, paper straws with shellac can replace plastic-based straws for a sustainable future.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International journal of biological macromolecules
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
