Bioactive and Hydrolytically Degradable Cellulose Acetate/Polyurethane Wraps Enriched With Allium fistulosum Extract for Sustainable Food Packaging

ABSTRACT This study investigates the development, characterisation and hydrolytic degradation of cellulose acetate and polyurethane‐based bioactive food packaging wraps incorporated with spring onion leaf extract. Various ratios of wraps were formulated, and their physicochemical, mechanical, thermal and functional properties were evaluated. The incorporation of polyurethane improved the mechanical strength of the cellulose acetate matrix. At the same time, the addition of SO extracts further enhanced antioxidant and antibacterial properties because of the presence of phenolic compounds. Thermal analysis showed improved stability in composite wraps, and FTIR confirmed intermolecular bonding among components. SEM images revealed morphological compatibility, and water contact angle measurements reflected tunable surface wettability. The optimised wrap demonstrated significant free radical scavenging, high antibacterial efficacy and superior preservation performance when used for grape storage over 14 days, and it was aqueously degraded within 10 weeks. These results confirm the potential of composite wraps as sustainable, multifunctional food packaging materials that extend shelf life and enhance food safety.