Physicochemical Characterization of Plant Oil-based Coatings and the Resultant Coated Papers Intended for Food Packaging

Document Type : Original Article

Authors

1 Research Center for Molecular Chemistry, Research Organization for Nanotechnology and Materials, National Research and Innovation Agency, KST BJ Habibie Serpong, Gedung 452, Tangerang Selatan, Banten 15314, Indonesia

2 Department of Chemistry, Faculty of Mathematics and Life Sciences, Universitas Indonesia, UI Campus Depok, West Java 16424, Indonesia

Abstract

The trend of take-out food consumption continues to rise, raising concerns about ensuring that packaging is safe for consumers and the environment. Paper is a widely used packaging material; however, it must be coated to make it impermeable to water and oil. Anoption for a safe and biodegradable coating material is plant oil. In this study, various oils (candlenut, linseed, palm, olive, soybean, and walnut) were applied to papers and then heated to induce oxidative polymerization. The oil-coated papers were analyzed for their resistance to oil and water, coating mass and thickness, morphology, texture, Fourier transform infrared (FTIR) spectroscopy profile, and X-ray diffraction (XRD) profile. Candlenut oil-, linseed oil-, soybean oil-, and walnut oil-coated papers were impermeable to water and oil. Differences were observed in the oils' viscosities and the papers' dry coating mass, morphology, puncture force, puncture distance, tensile force, and elongation distance, as well as their FTIR and XRD profiles. Morphological data indicated that oils with higher polyunsaturated fatty acid content showed more cross-linking. The coated papers demonstrated mechanical properties comparable to or better than those of uncoated paper. These findings suggestthat candlenut, linseed, soybean, and walnut oils are promising-candidates as lining materials for paper used as take-out food packaging.

Keywords

Main Subjects

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