Utilization of Cocoa Bean Shell as a Paper-Based Food Packaging and a Method to Improve Surface Hydrophobicity

DOI

10.2991/aer.k.200325.042How to use a DOI?

Keywords

cocoa bean shell paper, carnauba wax, hydrophobic

Abstract

Cocoa bean shell was utilized to develop a paper-based food packaging material. This cocoa bean shell paper was foldable and relatively strong. The papers also had antimicrobial and antioxidant properties that made these papers potential materials for active packaging. However, the papers were highly hydrophilic, which limits their application as food packaging. This research explored the coating process with carnauba wax to improve the cocoa bean shell paper surface hydrophobicity. Carnauba wax was organic material that was relatively safe to be used in food products. We found that a number of dipping and concentration of coating greatly affected the contact angle of the papers. The coating treatment increased contact angle from 40.50o for uncoated papers to 126.99o for carnauba wax coated papers. The coating application also did not affect the mechanical properties of the paper. This research showed that the application of carnauba wax could produce hydrophobic paper from the cocoa bean shell.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Tamrin
AU  - Sri Rejeki
AU  - RH Fitri Faradilla
AU  - M Mariana
AU  - Muhammad Nuh Ibrahim
AU  - Irnawati
PY  - 2020
DA  - 2020/03/30
TI  - Utilization of Cocoa Bean Shell as a Paper-Based Food Packaging and a Method to Improve Surface Hydrophobicity
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 219
EP  - 222
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.042
DO  - 10.2991/aer.k.200325.042
ID  - 2020
ER  -