Table 2.

Evolution of the physical properties of recycled paperboard after different treatments.

Treatment	Sample	Thickness (μm)	Density (g/cm3)	Porosity (%)
	Recycled paperboard	150.3 ± 2.9	0.36 ± 0.01	75.55 ± 0.79
Mechanical beating	1000 rev	147.8 ± 6.5	0.37 ± 0.01	75.10 ± 1.01
	2000 rev	147.2 ± 8.0	0.38 ± 0.02	74.93 ± 1.49
	3000 rev	146.8 ± 6.6	0.38 ± 0.01	74.75 ± 0.91
Tomato LCNF	1.5% TM	139.9 ± 4.2	0.39 ± 0.01	73.72 ± 0.93
	3% TM	136.6 ± 3.8	0.40 ± 0.02	73.06 ± 1.61
	4.5% TM	134.9 ± 2.7	0.41 ± 0.02	72.72 ± 1.38
	1.5% TT	142.4 ± 5.4	0.39 ± 0.01	74.53 ± 0.57
	3% TT	142.6 ± 1.9	0.39 ± 0.03	74.23 ± 0.74
	4.5% TT	138.4 ± 4.3	0.40 ± 0.02	73.38 ± 1.63
Pepper LCNF	1.5% PM	136.0 ± 4.9	0.40 ± 0.01	72.94 ± 1.34
	3% PM	134.2 ± 7.6	0.41 ± 0.02	72.82 ± 0.69
	4.5% PM	133.1 ± 5.6	0.41 ± 0.02	72.78 ± 0.72
	1.5% PT	147.5 ± 3.0	0.38 ± 0.02	75.08 ± 1.42
	3% PT	147.8 ± 2.1	0.38 ± 0.03	74.86 ± 1.06
	4.5% PT	147.4 ± 5.3	0.39 ± 0.01	74.04 ± 0.36
Eggplant LCNF	1.5% EM	146.0 ± 3.9	0.38 ± 0.01	74.91 ± 0.78
	3% EM	145.3 ± 4.5	0.39 ± 0.02	74.00 ± 1.83
	4.5% EM	138.7 ± 9.2	0.40 ± 0.02	73.43 ± 1.54
	1.5% ET	143.7 ± 8.1	0.38 ± 0.01	74.94 ± 0.83
	3% ET	146.7 ± 4.4	0.38 ± 0.02	74.51 ± 1.23
	4.5% ET	144.5 ± 6.1	0.39 ± 0.01	74.37 ± 0.66