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Plant-fiber food wrap's water resistance depends on manufacturing, not chemistry
PubMed · 2026-05-18
Scientists tested plant-based food wrap made from tree cellulose and found the type of chemical treatment changes how it handles moisture, but the real barrier to keeping food fresh comes down to how the film is manufactured, not its chemistry.
1
Seven cellulose ester films were tested: six cellulose acetate butyrates (CAB) and one cellulose acetate propionate (CAP)
2
CAP absorbed more humidity and liquid water than CAB, but water vapor permeability was only weakly linked to chemical composition
3
Film manufacturing and processing history, not ester chemistry, mainly controlled barrier performance, and biodegradation in soil was limited but measurable and varied by chemical substitution