Maximizing vanillin loading into paper substrate and its effect on the paper mechanical properties

Abstract

Abstract Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the natural food flavouring agents, can be used as an additive in paper packaging. This study aims to understand the suitable solvent to use to achieve the highest vanilla loading into the paper substrate, and its effect on the paper mechanical properties. A total of three types of commercial vanilla flavor products (A, B, and C) in an oil form were diluted to make concentration of 5% (by weight) solution in isopropyl alcohol (IPA) or ethanol (EtOH), to immerse 29 gsm paper substrate. The vanillin content of the solution A, B and C in EtOH were 0.95, 1.17, and 1.14% w/v, whereas in IPA were 0.75, 0.81, and 0.69% w/v, respectively. The vanillin content absorbed in paper after immersion was determined from the assay of the samples obtained from an extraction process using water. It was found out that the vanillin concentration in the extract from the paper immersed with flavor A, B and C in EtOH and IPA were 0.05, 0.04, 0.07% w/v, and 0.09, 0.06, 0.03% w/v, respectively. It was also found out that the addition of vanilla had affected the mechanical properties of the paper (tensile strength, TEA and stretch). Compared to the paper without vanilla flavor, paper with flavor A in both solvents have 5% lower of all mechanical properties measured. The papers with flavor B in EtOH showed 10% increase in the mechanical properties, while in IPA showed 5% increase in all properties measured. Different impacts on properties were observed on flavor C. The tensile strength, stretch, and TEA increased by 9, 20, and 50% respectively.