Thermal crosslinking kinetics of shellac and its coating for stiffened and water stable cellulose-based paper straws.

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 210 min, 150 min, 60 min, and 30 min 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 (13,74 MPa), flexural strength (21.72 MPa), and compression strength (24.99 MPa). 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 8 min. Therefore, paper straws with shellac can replace plastic-based straws for a sustainable future.