University of Oulu

Herrera, M.A., Mathew, A.P. & Oksman, K. Cellulose (2017) 24: 3969.

Barrier and mechanical properties of plasticized and cross-linked nanocellulose coatings for paper packaging applications

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Author: Herrera, Martha A.1; Mathew, Aji P.1,2; Oksman, Kristiina1,3
Organizations: 1Division of Materials Science, Luleå University of Technology
2Department of Materials and Environmental Chemistry, Stockholm University
3Fiber and Particle Engineering, University of Oulu
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 1.3 MB)
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Language: English
Published: Springer Nature, 2017
Publish Date: 2017-10-09


Barrier, mechanical and thermal properties of porous paper substrates dip-coated with nanocellulose (NC) were studied. Sorbitol plasticizer was used to improve the toughness, and citric acid cross-linker to improve the moisture stability of the coatings. In general, the addition of sorbitol increased the barrier properties, maximum strength and toughness as well as the thermal stability of the samples when compared to the non-modified NC coatings. The barrier properties significantly improved, especially for plasticized NC coating’s, where the oxygen permeability value was as low as 0.7 mL μm day−1 m−2 kPa−1 at 49% RH and the water vapor permeability was reduced by 60%. Furthermore, we found that the cross-linked plasticized NC coating had a smoother surface (50% lower roughness) compared to non-modified ones. This study shows that the environmentally friendly additives sorbitol and citric acid had positive effects on NC coating properties, increasing its potential use in paper-based packaging applications.

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Series: Cellulose
ISSN: 0969-0239
ISSN-E: 1572-882X
ISSN-L: 0969-0239
Volume: 24
Issue: 9
Pages: 3969 - 3980
DOI: 10.1007/s10570-017-1405-8
Type of Publication: A1 Journal article – refereed
Field of Science: 221 Nanotechnology
216 Materials engineering
Funding: We would like to thank Bio4Energy (Sweden) for financially supporting this research.
Copyright information: © The Author(s) 2017. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.