Food Packaging Performance and Environmental Impact of Polysaccharide-Coated Papers

Abstract

The food packaging characteristics and environmental impact of paper coated with polysaccharide dispersions were analyzed. Colloidal dispersions of xylan and xylan derivatives, as well as their combinations with chitosan and nanocrystalline cellulose, were applied in thin layers on both sides of the paper surface (5 g/m²). The barrier properties to water, water vapor, gases, oil/grease, and the antimicrobial properties of the coated paper were evaluated. Generally, polysaccharide coatings improved the barrier and antimicrobial features of coated papers compared to uncoated paper. Significant improvements were obtained by combining xylan derivatives and chitosan, where the contact angle of the coated paper reached 92.8° and achieved 100% inhibition of Bacillus sp. Furthermore, food simulant tests indicated that all tested polysaccharide combinations are suitable for use in food packaging, especially for fatty products. After 28 and 42 days of soil degradation, all samples of xylan and xylan/xylan derivatives/chitosan/nanocellulose coatings reached similar degradation levels (70 to 80% and 14 to 16 mg CO2 production).