Properties of paper coated with <i>Prunus serotina</i> (Ehrh.) extract formulation

Abstract Barrier properties are very important in food packaging; the better properties, longer product can stay fresh packaging, which prolongs shelf life of product. One way improving barrier is to modifying existing coatings with addition metal oxides, nanoparticles, or natural extracts. The aim study was compare between paper coated starch and black cherry extract mix. Prunus serotina extracts were prepared by ultrasonic extraction 60°C water. then filtrated evaporated obtain a constant mass. reference dissolving hot water solution 30%. experimental substituting 10% for extract. Coatings applied on laboratory coater two thicknesses: c.a. 7 15 g/m 2 . papers characterised grammage, coating weight, porosity, roughness. tested following methods: Cobb-Unger, KIT, vapour transmission rate, heptane rate. Papers formulations including had against oils waxes, results rate tests. test as well porosity roughness same without addition, they influenced thickness coating, not addition. paper, improved waxes.