A comparison analysis of the paperboard properties: bagasse versus recycled paperboards

Abstract In this study, we examined the physical, chemical, and microbial properties of two types of industrial paperboards, with the same initial basis weight (Grammage = 180 g/m 2 ). One type was made from bagasse (Sugarcane stalk residue), while the other was recycled. Following the guidelines set by the International Organization for Standardization, we employed various apparatuses to analyze the similarities and differences between the two paperboards, with the results undergoing statistical analysis. The findings showed that both types of paperboards met the quality indicators established by the standards of the International Organization for Standardization. Notably, the bagasse-based paperboard exhibited superior microbial properties, hydrophilicity, water absorption, flexibility, folding endurance, tear resistance, and stiffness compared to recycled paperboard. Conversely, the recycled paperboard demonstrated higher tensile strength than the bagasse paperboard. Overall, the results indicate that both types of paperboards provide viable solutions to various challenges in sustainable packaging and could help address issues within the food packaging industry.