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<p>Degradable cellulose-based membranes are ideal candidates for food packaging applications owing to their abundant and renewable sources. However, inherent limitations including inadequate mechanical properties, poor antimicrobial properties, and insufficient heat dissipation capacity significantly hinder their practical application in food packaging and preservation. To address these challenges, this work developed a high-strength cellulose-based membrane with bifunctionality of heat dissipation and antibacterial activity. In this strategy, the membrane was fabricated through cross-linking nano-sized and micro-sized cellulose fibers, followed by incorporation of glycerin, nano-SiO<sub>2</sub>, and curcumin. The obtained Curcumin/Cellulose/Glycerin@SiO<sub>2</sub> (CCG@SiO<sub>2</sub>) membrane exhibited excellent mechanical properties, achieving a tensile strength of 32.0&#xa0;MPa and an elongation at break of 9.41%. The incorporation of nano-SiO<sub>2</sub> significantly enhanced solar reflectance (82.3%) to reduce heat absorption, while the membrane simultaneously exhibited high mid-infrared emittance (89.1%) to facilitate radiative cooling. Outdoor test results indicated that the CCG@SiO<sub>2</sub> membrane can achieve temperature drops of 11.4 ℃ compared to the blank control, demonstrating excellent heat dissipation effects. More importantly, the membrane exhibited excellent antibacterial properties, extending the shelf life of fresh strawberries to 9&#xa0;days. These findings highlight the potential of the CCG@SiO<sub>2</sub> membrane as a sustainable and multifunctional material for reducing food spoilage and improving food preservation.</p>

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Bifunctional cellulose-based membrane with improved mechanical properties for sustainable food packaging

  • 期刊论文

  • 发表日期：

    2026年5月28日

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  • Yuanpan Zhang,
  • Shusheng Huang,
  • Yongfang Chen,
  • Tao Zhang,
  • Fengxian Qiu

摘要

Degradable cellulose-based membranes are ideal candidates for food packaging applications owing to their abundant and renewable sources. However, inherent limitations including inadequate mechanical properties, poor antimicrobial properties, and insufficient heat dissipation capacity significantly hinder their practical application in food packaging and preservation. To address these challenges, this work developed a high-strength cellulose-based membrane with bifunctionality of heat dissipation and antibacterial activity. In this strategy, the membrane was fabricated through cross-linking nano-sized and micro-sized cellulose fibers, followed by incorporation of glycerin, nano-SiO2, and curcumin. The obtained Curcumin/Cellulose/Glycerin@SiO2 (CCG@SiO2) membrane exhibited excellent mechanical properties, achieving a tensile strength of 32.0 MPa and an elongation at break of 9.41%. The incorporation of nano-SiO2 significantly enhanced solar reflectance (82.3%) to reduce heat absorption, while the membrane simultaneously exhibited high mid-infrared emittance (89.1%) to facilitate radiative cooling. Outdoor test results indicated that the CCG@SiO2 membrane can achieve temperature drops of 11.4 ℃ compared to the blank control, demonstrating excellent heat dissipation effects. More importantly, the membrane exhibited excellent antibacterial properties, extending the shelf life of fresh strawberries to 9 days. These findings highlight the potential of the CCG@SiO2 membrane as a sustainable and multifunctional material for reducing food spoilage and improving food preservation.