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2024 | OriginalPaper | Chapter

2. Effect of Whey Protein Isolate and Carnauba Wax Bilayer Coatings on the Barrier Properties of Cellulose-Based Materials for Food Packaging Application

Authors : Claire Stuppa, Julien Bley, Thi Thanh Ha Pham, Chenni Abdenour, Balázs Tolnai, Guy Njamen, Phuong Nguyen-Tri, Simon Barnabé, Bruno Chabot

Published in: Materials for Sustainable Environmental, Energy, and Bioresource Applications

Publisher: Springer Nature Switzerland

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Abstract

Paper-based food packaging materials offer the advantages of renewability and biodegradability. However, their inherent porous structure and the hydrophilic nature of cellulose limit their resistance to water, water vapor, gas, and grease. This study presents a novel solution: a bio-based bilayer coating using whey protein isolate (WPI) and carnauba wax (CW), successfully applied to standard paper substrates using a rod coater. We investigated the effects of WPI and CW to determine their impact on the barrier and mechanical properties of the coated paper. Results demonstrated a significant improvement in grease/oil resistance, as measured by a 99.7% increase in hydrophobicity. Additionally, water vapor permeability was reduced by an impressive 97.7%, and air permeability reached 0 mL/min. To enhance flexibility, glycerol was added as a plasticizer within the WPI formulation, resulting in improved elongation at break values for the coated papers. The viscosities of both the WPI and CW coating solutions exhibited good processability, suggesting potential suitability for scaling up to industrial processes. Finally, scanning electron microscopy and contact angle measurements confirmed the uniformity of the paper’s coated layer and strong interlayer adhesion, which are crucial factors for effective barrier performance.

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Metadata
Title
Effect of Whey Protein Isolate and Carnauba Wax Bilayer Coatings on the Barrier Properties of Cellulose-Based Materials for Food Packaging Application
Authors
Claire Stuppa
Julien Bley
Thi Thanh Ha Pham
Chenni Abdenour
Balázs Tolnai
Guy Njamen
Phuong Nguyen-Tri
Simon Barnabé
Bruno Chabot
Copyright Year
2024
DOI
https://doi.org/10.1007/978-3-031-60255-9_2