The Effect of Fibrillation, Semi-Dry Pressing, and Surface Treatment on the Barrier Properties of Water Molecules and Oxygen on Food Packaging Paper

Yuqing Duan ¹, Shumei Wang ¹, Tingting Xu ¹

⁰Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.

Polymers +

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July 13, 2024

View abstract on PubMed

Summary

This study enhances food packaging paper barrier properties using pulp fibrillation, pressing, and carboxymethyl starch (CMS) coating. These methods significantly reduce permeability, eliminating the need for synthetic polymers.

Area Of Science

Materials Science
Chemical Engineering
Food Science

Background

Fiber morphology and paper structure are crucial for food packaging barrier properties.
Synthetic polymer films are commonly used but pose environmental concerns.

Purpose Of The Study

To develop an effective method for improving food packaging paper barrier properties.
To reduce reliance on synthetic polymer film-forming agents.

Main Methods

Pulp fibrillation to flatten fibers and enhance bonding.
Semi-dry pressing to improve paper structure.
Coating with titanium dioxide (TiO2) and carboxymethyl starch (CMS).

Main Results

Pulp fibrillation reduced paper permeability by 87.56%.
Semi-dry pressing decreased water vapor transmission coefficient (WVP) by 50.98% and oxygen permeation coefficient (OP) by 98.04%.
TiO2 and CMS coating further reduced WVP and OP by 72.27% and 99.8% respectively, compared to original paper.

Conclusions

Combined treatments of pulp fibrillation, semi-dry pressing, TiO2 filling, and CMS coating create high barrier properties in food packaging paper.
This approach offers a sustainable alternative to synthetic polymer films for food packaging.

Keywords:

barrier property fibrillation food packaging semi-dry pressing surface coating