The demand for paper-based packaging solutions as an
alternative
to incumbent single-use petroleum-based polymers for food packaging
applications is ever-increasing. Paper-based packaging enables direct
options for recycling and, in the case of inadvertent leakage, avoids
the formation of microplastics through natural biodegradation. However,
typical paper-based formats do not offer sufficient barrier performance
which meets these sustainability objectives. Replacement of the plastic
film with paper formats will reduce product shelf-stability and increase
food wastage from farm to table. This work employed enzymatically
polymerized microcrystalline glucan (MCG) as a functional additive
in natural rubber (NR)-based coating formulations. Typically, NR coating
formulations containing 0–50 wt % MCG were fabricated at a
constant coating thickness with a constant solid content. The influence
of the MCG on the wet and dry strength, rheology, adhesion strength,
and barrier properties such as moisture, oxygen, and grease barrier
of the formulated coatings was investigated. Also, further study on
the effect of solid content and light crosslinking on the barrier
properties was conducted. The optimized NR/MCG coating displayed promising
mechanical properties as well as oxygen and oil barrier properties.
Furthermore, light crosslinking of the NR/MCG coating enhances the
barrier properties of the paper coating. Overall, the formulated NR/MCG
paper coatings exhibited excellent wet strength in conjuncture with
outstanding barrier properties, indicating their potential as a sustainable
alternative in the food packaging industry.