Abstract The aim of this study was to assess the quality of paper and cardboard coated with different emulsions as food contact materials. The paper and cardboard were covered (impregnated) with a single layer of three different emulsions produced using paraffin and waxes, varying in content of dry matter, pH and emulsifiers. The organoleptic properties, overall and specific migration expressed as cadmium and lead content, were evaluated. Moreover, the water and oil contact angle and samples’ microstructure were analyzed in order to determine the resistance of materials to moisture and grease penetration. The analysis of scanning electron microscope (SEM) images indicated that some of the examined emulsions penetrated the material, and others created a layer of coating. Impregnation of paper and board caused a change in smell, but did not influence the taste of food used to test the impact on sensorial properties. It is worth emphasizing that overall migration limit was not exceeded in the case of all investigated samples. The samples impregnated with emulsions were characterized as having better water (including water vapour) and oil resistance in comparison with the non-coated ones.

中文翻译：

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食品接触材料的质量和安全——涂有石蜡乳液的纸和纸板

摘要 本研究的目的是评估涂有不同乳液作为食品接触材料的纸和纸板的质量。纸和纸板被单层覆盖（浸渍）了三种不同的乳液，这些乳液使用石蜡和蜡生产，干物质、pH 值和乳化剂的含量各不相同。评估了感官特性，以镉和铅含量表示的整体和特定迁移。此外，还分析了水和油的接触角和样品的微观结构，以确定材料对水分和油脂渗透的抵抗力。扫描电子显微镜 (SEM) 图像分析表明，一些被检测的乳液渗透了材料，而其他的则形成了一层涂层。纸和纸板的浸渍引起气味的变化，但不影响用于测试对感官特性的影响的食物的味道。值得强调的是，在所有调查样品的情况下，没有超过总体迁移限制。与未涂覆的样品相比，用乳液浸渍的样品具有更好的耐水性（包括水蒸气）和耐油性。