Whey Protein Concentrate Concentration Research Articles

Whey protein-loaded 3D-printed poly (lactic) acid scaffolds for wound dressing applications

Chronic skin wounds pose a global clinical challenge, necessitating effective treatment strategies. This study explores the potential of 3D printed Poly Lactic Acid (PLA) scaffolds, enhanced with Whey Protein Concentrate (WPC) at varying concentrations (25, 35, and 50% wt), for wound healing applications. PLA’s biocompatibility, biodegradability, and thermal stability make it an ideal material for medical applications. The addition of WPC aims to mimic the skin’s extracellular matrix and enhance the bioactivity of the PLA scaffolds. Fourier Transform Infrared Spectroscopy results confirmed the successful loading of WPC into the 3D printed PLA-based scaffolds. Scanning Electron Microscopy (SEM) images revealed no significant differences in pore size between PLA/WPC scaffolds and pure PLA scaffolds. Mechanical strength tests showed similar tensile strength between pure PLA and PLA with 50% WPC scaffolds. However, scaffolds with lower WPC concentrations displayed reduced tensile strength. Notably, all PLA/WPC scaffolds exhibited increased strain at break compared to pure PLA. Swelling capacity was highest in PLA with 25% WPC, approximately 130% higher than pure PLA. Scaffolds with higher WPC concentrations also showed increased swelling and degradation rates. Drug release was found to be prolonged with increasing WPC concentration. After seven days of incubation, cell viability significantly increased in PLA with 50% WPC scaffolds compared to pure PLA scaffolds. This innovative approach could pave the way for personalized wound care strategies, offering tailored treatments and targeted drug delivery. However, further studies are needed to optimize the properties of these scaffolds and validate their effectiveness in clinical settings.

Novel biscuits using whey protein and Ocimum gratissimum to mitigate protein burden: Quality parameters, in vitro protein digestibility, SWOT analysis and implication on public health

Biscuits are the most popular ready-to-eat snack consumed worldwide. It can serve as convenient carrier of nutritionally rich ingredients, targeting large variety of populations. In the present study, antioxidative protein-enriched functional biscuits were prepared by adding Ocimum gratissimum leaves and by partially replacing whole wheat flour with whey protein concentrate (WPC) (10 % to 70 % substitution on w/w basis). Effects of such incorporation on the product’s physico-chemical and organoleptic properties were evaluated and compared against a control biscuit that was devoid of WPC and Ocimum sp. Increase in biscuits’ volume and thickness, and decrease in their bulk density and spread ratio were noted with the escalating amount of WPC. Rise in WPC concentration improved the nutritional parameters of biscuits, namely crude protein (8.01 % to 29.84 %; ≈80.43 % enhancement), total ash (2.46 % to 3.36 %), fat (21.03 % to 23.53 %) and antioxidant activity (39.67 % to 53.02 % radical scavenging property). A net increase in energy value of 11.12 % and in vitro protein digestibility of 12.91 % was seen in the sample having the highest level of substitution. Though all the protein-enriched biscuits were found to be sensory satisfactory, 50 % replacement of wheat flour by WPC received the optimum liking and those with the higher level of substitution are envisioned to meet the daily requirement of protein suggested for children and adults. Using SWOT analysis, few threats and weakness of the product were identified, which needs to be tackled in future product improvement.

Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity

Synthetic antimicrobials have been questioned by consumers; thus, natural antimicrobials have emerged as an alternative. However, their use is limited by their low miscibility in high-moisture foods. The objective of this work was to formulate and characterize microparticles of cinnamaldehyde (E-CIN) and vanillin (E-VA) using whey protein concentrate (WPC), and to assess the effect of the encapsulation on the inactivation of L. innocua in a protein beverage. The concentration of WPC (1:1 or 2:1) in the E-CIN did not affect the droplet size and stability, thus the 1:1 ratio was selected. On the contrary, in E-VA increasing WPC concentration (2:1) reduced the droplet size, increasing stability. E-CIN presented greater antimicrobial activity than the unemulsified CIN. E-CIN (1.0 g/L) showed the greatest antimicrobial activity with 3.5 log cycles reduction of L. innocua. While vanillin encapsulation had an insignificant effect on the antimicrobial activity, reducing 1.0 log cycles of L. innocua. In conclusion, cinnamaldehyde was more effective than vanillin, and the encapsulation with WPC increased its antimicrobial activity. Further research is necessary to improve the stability and the antimicrobial activity of vanillin microparticles. Industrial relevanceThis work proposes an alternative to replace synthetic antimicrobials with natural antimicrobials of plant origin. It is based on solving the problem of the low miscibility of hydrophobic antimicrobials such as cinnamaldehyde (cinnamon oil) and vanillin, to incorporate them into foods with high moisture content. This information could be useful for the beverage and juice industry, as encapsulated natural antimicrobials can be used to obtain high-quality, fresh, clean label products. Additionally, extending the shelf life of the product can be advantageous for commercialization purposes.

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning.

The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.

IMPACT OF HYDROLYZED CAMEL´S WHEY PROTEIN CONCENTRATE ON SOFT CHEESE QUALITY

Purpose: The current study’s aim is to investigate the effect of hydrolyzed whey protein concentrate (WPC) derived from camel’s milk on quality and organoleptic properties of soft cheese during refrigerated storage.
 Methodology: Two concentrations (10 and 20 mg/g) of camel´s WPC and its hydrolysates [pepsin (P) and pepsin-trypsin (P-T) hydrolysates] were incorborated in to soft cheese and their effects on total bacterial, phsychrophilic, aerobic spore formers, coliforms and yeast & mold counts were calculated till end of refrigerated storage peroid. Also, flavour, texture and appearance of treated cheese groups were evaluated compared to control one. 
 Findings: The results revealed that the higher concentration of WPC and its hydrolysates, the more significant decrease in the microbial load and increase the shelf life up to 34th days with P-T hydrolysate (20 mg/g) compared with the control with a shelf-life of 18th days only at refrigerated temperature (4oC).This hydrolysate showed also the highest degree of hydrolysis (DH%) of 34.06% ± 1.53 and protein concentration of 30.72%± 3.16. The maximum score for body, and texture and appearance was recorded for the cheese sample containing P-T hydrolysate (20 mg/g), while the maximum flavour score was recorded to pepsin (P) hydrolysate (10 mg/g), compared with unhydrolyzed WPC concentrations and control soft cheese groups. 
 Unique contribution to theory, practice and policy: This study was conducted to elaborate antimicrobials from camel´s WPC after enzymatic hydrolysis which could serve as a potential natural presrvatives in soft cheese without altering the sensory characteristics.

Rheological and equilibrium properties of milk proteins and tara gum mixtures

SummaryThe stability of aqueous purified tara gum (TG) mixtures with sodium caseinate (NaCas) and whey protein concentrate (WPC) was investigated. Phase diagram of TG–milk proteins mixtures was obtained by measuring the sedimented fraction or the rheological parameters. The rheological behaviour was also evaluated as function of NaCas and WPC concentration, considering the zero‐shear rate viscosity and the relaxation time as response variables. The rheological parameters were determined by rotational rheometry. The studied solutions presented a meta‐stable condition provided by the increase in viscosity, while mixtures with NaCas at low TG concentrations sedimentation by volume exclusion occurred. The rheological behaviour of NaCas and WPC aqueous solutions approached the Newtonian and shear‐thickening model, respectively. The mixtures with TG showed a pseudoplastic behaviour, approaching the Cross model. The results indicated interaction between TG and the studied proteins, expressed by an increase of zero‐shear viscosity and the relaxation time at higher gum concentration.

Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite

The aim of the research was to investigate the effect of different gluten (Gl) concentration on ternary biopolymers with whey protein concentrate (WPC) and kaolinite (KAO). Distilled water dispersions of Gl (10–30%), WPC (7%), and KAO (5%) were heated at 80 °C for 30 min. The concentration of WPC and KAO was based on previous research with montmorillonite. Rheological properties of produced wet biopolymers were evaluated by dynamic rheology and ultrasound viscometry. The obtained biopolymers were dried in the thermostatic cabinet for 24 h at 45 °C. The texture was determined using the puncture test and the microstructure was analyzed by scanning electron microscopy. Surface properties of dried biopolymers were analyzed by surface wettability and roughness measurements. The increase in gluten concentration caused an increase in moduli and viscosity of the obtained wet biopolymers and in the puncture force for dry biopolymers. For the ternary biopolymer, layers with intercalation and exfoliation are observed in comparison with the biopolymer obtained without KAO. With the increasing Gl content in the biopolymer, the number of surface hydrophobic groups with carbon decreased and the number of surface hydrophilic groups increased. Higher Gl concentration produced less porous structure, although there are differences in the micro and nano-scale roughness. Water contact angle decreased with the increased Gl concentration, which is in agreement with less porous microstructure of the surface. The apparent surface free energy increased with the increasing of Gl concentration. The best plastic properties and the best shape of a pot were obtained for the ternary biopolymer with the 15% Gl concentration.

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

The effects of whey protein concentrate (WPC) on the formation of soluble protein complexes and yoghurt texture were evaluated. Skim milk (SM) and skim milk enriched with 1% WPC (SM + 1%WPC) or 2% WPC (SM + 2%WPC) were left unheated or heated and then made into yoghurt gels. Yoghurt prepared from heated SM + 2%WPC had significantly higher storage modulus, water holding capacity and firmness values and a denser microstructure than those prepared only from skim milk. Electrophoretic analysis of the milk showed that the level of β-lactoglobulin and κ-casein in the serum phase increased with increasing WPC concentration, indicating that the content of disulfide-linked β-lactoglobulin and κ-casein was higher in SM + 2%WPC than in SM, suggesting that more soluble protein complexes had been formed. Consequently, yoghurt prepared from heated SM enriched with WPC may have more bonds and more protein complexes in the protein network than yoghurt prepared only from SM, thus resulting in firmer gels. Yoghurt, one of the most popular fermented milk products, is of high economic importance to the dairy industry worldwide. In particular, high-protein yoghurt, such as Greek-style or set-type yoghurt, has been driving its ongoing popularity over recent years. In current industrial production of high-protein yoghurt, protein fortification and heat treatment of milk are two of the most important processing parameters affecting yoghurt texture. Whey protein concentrate has been added to milk to reduce whey separation and to increase the firmness of the yoghurt. From a technological point of view, the interaction of the denatured whey proteins with casein micelles or with κ-casein in the serum phases is regarded as responsible for obtaining a good yoghurt structure. The present research has shown that it is possible to produce yoghurt with a range of textural properties by precisely controlling the rate of whey protein fortification during its manufacture. Therefore, this study provides a better understanding of the effect of WPC fortification and aims to extend this insight for the production of good-quality yoghurt.

Effect of carrier types and compositions on the production yield, microstructure and physical characteristics of spray dried sour cherry juice concentrate

In this study, the effect of different carriers including maltodextrin (MD), gum arabic (GA) and whey protein concentrate (WPC) and their combination on the production yield, moisture content, bulk and tapped density, solubility, wettability, flowability indexes (Hausner ratio, compressibility, angle of repose), hygroscopicity and deliquescence process, color index and microstructure of spray dried sour cherry juice concentrate was investigated. The results showed increased powder production yield with a mixture of MD and GA (40:10 weight ratio). Use of 5% WPC in combination with the GA and MD increased powder production yield from 45.66 to 55.66% and 42.23 to 52.86%, respectively. Bulk density, tapped density, solubility and wettability significantly decreased with increasing concentration of WPC. Also, the use of 30% WPC in combination with the MD or GA increased particle size substantially. The surface morphology of the particles (with a smooth, shrunk and dented surfaces) was affected by feed composition.

Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil.

The objectives of this research were to produce whey protein concentrate (WPC) multiple nanoemulsion (MNE) and to study how whey protein concentration level and antioxidant type affected the physicochemical properties and oxidative stability of fish oil in MNE. The morphological and physicochemical characteristics of MNE were investigated by using transmission electron microscopy and particle size analyzer, respectively. The oxidative stability of fish oil in MNEs was assessed by measuring peroxide value (PV), p-anisidine value, and volatile compounds. The spherical forms of emulsions with size ranging from 190 to 210nm were observed indicating the successful production of MNE. Compared with free fish oil, fish oil in MNE exhibited lower PV, p-anisidine value, and formation of maker of oxidation of fish oil indicating the oxidative stability of fish oil in MNE was enhanced. PV, p-anisidine value, and makers of oxidation of fish oil were decreased with increased WPC concentration level. The combined use of Vitamin C and E in MNE resulted in a reduction in PV and p-anisidine value, and development of maker of oxidation. In conclusion, WPC concentration level and antioxidant type are key factors affecting the droplet size of MNE and oxidative stability of fish oil.

Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

Serum separation of Doogh, an Iranian yoghurt drink, is a major problem. In this study, the effects of whey protein concentrate (WPC) addition, pH of the product and dissolved salt (sodium chloride) in milk on the colloidal stability of Doogh were investigated. By increasing the amount of WPC (from 0.5 to 3%) and salt in milk (from 0 to 1.6%), the serum separation decreased. Increasing pH values of sample (from 3.5 to 4.5), WPC (from 0.5 to 4%) and salt concentration in milk (from 0 to 2%) also increased the samples’ viscosity. All samples showed Newtonian behaviour except samples at pH 4.5, containing 4% WPC and 2% dissolved salt in milk.

0514 Effects of sodium polyphosphate on distribution of particle size of polymerized whey protein

Protein-based fat replacers have been used in dairy foods for many years. The objective of this study was to develop a novel fat replacer using whey protein concentrate (WPC). WPC was heated with sodium tripolyphosphate (STPP) to prepare polymerized whey protein particles as fat replacer for nonfat dairy product formulation. The effects of STPP concentration (0–1%, wt/wt), protein content (8–10%, wt/vol), pH (7.5–8.5), heating temperature (70–85°C), and time (5–25 min) on the particle size distribution were investigated. Results showed that heating WPC solution (8.0%, wt/vol) with 0.4% STPP at pH 7.5 at 85°C for 5 min resulted in 40% of particles in the range of 1–3 μm, which were as large as fat globules in dairy products. There were no large particles ( > 10 μm) yielded when 0.4% STPP was added, but higher STPP levels ( > 0.5%) produced larger particles ( > 10 μm) at a unimodal distribution. The percentage of particle size between 1 and 3 μm decreased with increasing WPC concentration. A wide distribution or even multi-peaks with more large particles ( > 10 μm) were observed when the mix was heated at higher pH values (8–8.5). When heating the mix at 70–85°C for 5 min, 20%-40% of the particles were in the range of 1–3 μm and prolonged heating time also generated large particles ( > 10 μm). Results indicated that heating whey protein concentrate with STPP could produce particles/aggregates that might be suitable as fat replacer for non or low fat dairy products.

Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

The aim of the research was to obtain biopolymers based on wheat gluten, whey protein concentrate (WPC) and montmorillonite (MON). Ternary biopolymers were formed as heat-induced gels and they were hardened by water evaporation. Adding 7 % of MON and 5 % WPC to gluten caused ca. four times higher values of storage modulus. Increased moduli values with adding MON and WPC to gluten were probably caused by reinforcing effect of MON, which decreased mobility of gluten chains and possible interactions between gluten and whey proteins by disulphide interchange. Increase in gluten protein concentration and addition of WPC and MON caused increase in viscosity measured by dissipation of ultrasound vibrations. Evaporation of water from the gels formed very hard material with high puncture force values. Obtained gels were very plastic and it was easy to form any type of shapes. They could be used to produce biodegradable pottery (e.g. flowerpots) with the mechanical properties similar to non-degradable clay products.

Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate

Abstract Beetroots are good source of functional betalain pigment inherent with antioxidant activity and TPC. The feasibility of spray drying was devised along with the effects of whey protein concentrate (WPC) (5–15%), inlet air temperatures (160–180 °C) and feed flow rate (400–600 ml/h) to produce powder from beetroot juice concentrate (BJC). The total solids content of BJC was adjusted to 25% (w/w) with the addition of WPC. The obtained powders were analyzed for powder yield, moisture content, hygroscopicity, bulk density, a-value (color), antioxidant activity (AOA), TPC, and betalain content. The results revealed that increasing inlet temperature lowered the bulk density, AOA, TPC and betalain content in terms of 0.590 to 0.482 g/ml, 74.75 to 68.85%, 22.23 to 19.36 mg GAE/100 g and 268.54 to 267.45 mg/100 g. Depending on the analysis of the results, inlet air temperature, WPC concentration, and the interaction among them had a significant effect on the studied responses (p

Utilization of NaCl solutions to clean ultrafiltration membranes fouled by whey protein concentrates

In this work, whey protein concentrate (WPC) solutions at different concentrations (22.2, 33.3 and 150gL−1) were used to foul three ultrafiltration (UF) membranes of different materials and molecular weight cut-offs (MWCOs): a polyethersulfone (PES) membrane of 5kDa, a ceramic ZrO2–TiO2 membrane of 15kDa and a permanently hydrophilic polyethersulfone (PESH) membrane of 30kDa. NaCl solutions at different salt concentrations, temperatures and crossflow velocities were used to clean the UF membranes tested. The cleaning efficiency was related to the MWCO, membrane material and operating conditions during fouling and cleaning steps. NaCl solutions were able to completely clean the membranes fouled with the WPC solutions at the lowest concentration tested. As WPC concentration increased, the hydraulic cleaning efficiency (HCE) decreased. The results demonstrated that an increase in temperature and crossflow velocity of the cleaning solution caused an increase in the HCE. Regarding NaCl concentration, the HCE increased up to an optimal value. As the concentration was greater than this value, the cleaning efficiency decreased. In addition, an equation that correlates the cleaning efficiency to the operating parameters studied in this work (temperature, NaCl concentration, crossflow velocity in the cleaning procedure and WPC concentration during the fouling step) was developed and then, an optimization analysis was performed to determine the values of the parameters that lead to a 100% cleaning efficiency.

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

The stability of foams with whey protein concentrate (WPC) and xanthan gum (XG) were studied. Flow behavior, density, pH and average particle size of aqueous phases were evaluated (10–25% WPC, 0.05 or 0.15% XG). Flow properties of the aqueous phases were dominated by XG rheology, where a zero shear viscosity was detected before the classic shear-thinning behavior (Carreau model). In general, an increase of either XG or WPC in the mixtures resulted in an increase in zero shear viscosity, characteristic time and foaming capacity. The foam stability, evaluated by the kinetics of drainage and Ostwald ripening, also increased with WPC or XG concentration, reaching very stable milk foams. The functionality of WPC was improved by the presence of XG, likely as a consequence of biopolymer segregative interactions (thermodynamic incompatibility). Rheology of aqueous phase played a decisive role in WPC–XG foam stability.

Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils

The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

Whey protein capsules obtained through electrospraying for the encapsulation of bioactives

Abstract In this work it is shown, for the first time, the potential of the electrospinning (in this case electrospraying) technique to generate whey protein concentrate (WPC) micro-, submicro- and nanocapsules for applications in the encapsulation of bioactives of interest in the development of novel functional foods. Furthermore, the solvent used for the development of the encapsulation morphologies was water, making these materials suitable for food applications. The WPC concentration for capsule formation was optimized and the effect of pH and addition of glycerol in the morphology and molecular organization of the capsules was studied. The results demonstrated that electrosprayed WPC capsules can be obtained for a wide pH range and for some glycerol concentrations and both factors had an effect on capsule size and conformation. Finally, the usefulness of the WPC capsules was demonstrated through the encapsulation of the antioxidant β-carotene. Industrial relevance As a response to the industrial demand for novel encapsulation technologies that protect sensitive ingredients, we present here an electrospraying process, which does not require the use of high temperatures, to generate WPC capsules from aqueous solutions. Moreover, the use of WPC as an encapsulating matrix has barely been explored, although it has a great potential due to the excellent functional characteristics of this protein mixture and its low cost.

Grease Penetration and Browning Resistance of Pulpboard and Paperboard Coated with Whey Protein

Whey protein concentrate (WPC) was explored alone and in combination with sucrose (Suc) plasticizer as a grease‐barrier coating for bulrush pulpboard and solid bleached sulfate paperboard used in food packaging. WPC‐coated and WPC : Suc‐coated pulpboards showed better oil‐barrier properties compared with untreated, water‐treated or Suc‐coated pulpboards. Coating formulations with 10% WPC, without and with Suc, resulted in oil barriers comparable with commercial fluorinated hydrocarbon for pulpboard. When pulpboard trays containing cheesy pasta were microwave‐heated, 10% WPC : 20% Suc solution‐coated trays showed grease barrier property comparable with fluorinated hydrocarbon‐treated trays. Caramelization and Maillard browning of WPC and WPC : Suc coatings were initiated at 300°F, but microwave‐heated foods do not normally reach this high temperature. Paperboard with 10% WPC : 20% Suc solution coating had oil barrier comparable with polyethylene‐coated paperboards. WPC : Suc solution mixture at 2.5% : 5% and 3.3% : 7% were determined as the solution concentration minima for 4 and 24 h tests, respectively. HunterLab colorimeter L and b values indicated slight colour change of the paperboard coated with the higher WPC concentration solutions. Coating resulted in thicker paperboards but not in a linear manner. The 10% WPC : 20% Suc solution‐coated solid bleached sulfate paperboards on which slabs of butter sat in a refrigerator did not show any butterfat penetration, comparable with polyethylene‐coated paperboards and unlike uncoated paperboards that showed poor butterfat‐barrier properties. WPC : Suc coating was shown in this study to have potential to replace synthetic materials as a grease barrier. Copyright © 2011 John Wiley & Sons, Ltd.