• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.20 no.2
• /
• pp.41-49
• /
• 2014

This study illustrates the synthesis of gelatin based zinc oxide nanoparticle (ZnONPs) incorporated nanocomposite films using different concentrations of ZnONPs. The ZnONPs were oval in shape and the size ranged from 100- 200 nm. The nanocomposite films were characterized by UV-visible, FE-SEM, FT-IR, and XRD. The concentrations of ZnONPs greatly influenced the properties of nanocomposite films. The absorption peaks around 360 nm increased with the increasing concentrations of ZnONPs. The surface color of film did not change while transmittance at 280 nm was greatly reduced with increase in the concentration of ZnONPs. FTIR spectra showed the interaction of ZnONPs with gelatin. XRD data demonstrated the crystalline nature of ZnONPs. The thermostability, char content, water contact angle, water vapor permeability, moisture content, and elongation at break of nanocomposite films increased, whereas, tensile strength and modulus decreased with increase in the concentrations of ZnONPs. The gelatin/ZnONPs nanocomposite films showed profound antibacterial activity against both Gram-positive and Gram-negative food-borne pathogenic bacteria. The gelatin/$ZnONP^{1.5}$ nanocomposite film showed the best UV barrier and antimicrobial properties among the tested-films, which indicated a high potential for use as an active food packaging films with environmentally-friendly nature.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.10
• /
• pp.1466-1470
• /
• 2009

This study was focused on the development of anticariogenic edible films using pullulan containing grapefruit seed extract (GFSE), polylysine or propolis. According to the result of antimicrobial activity (disc diffusion method) of GFSE, polylysine and propolis against Streptococcus mutans, antimicrobial pullulan film was produced by adding grapefruit seed extract. The optimum combination of pullulan and sorbitol (plasticizer) was 10$\sim$15% (w/v) and 40$\sim$50% of pullulan (w/w), respectively. Minimum concentration of grapefruit seed extract for growth inhibition of Str. mutans was 50 ppm in medium. Formulation of antimicrobial pullulan films containing grape seed extract was established and these results evidently showed potential for commercial application.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1140-1145
• /
• 1998

Low density polyethylene (LDPE) films incorporated with 1% antimicrobial agents of Rheum palmatum extract, Coptis chinensis extract, and Ag-substituted inorganic zirconium matrix, were applied to modified atmosphere packaging of 200 g fresh strawberries. Plain LDPE film package, PVC wrap and perforative pinhole package of the film impregnated with 1% Rheum palmatum extract were also constructed for comparative purpose. All the packages were stored for 13 days at $5^{\circ}C$ and measured in package atmosphere, microbial count and quality attributes of the strawberry fruits. The antimicrobial LDPE films retarded the growth in total aerobic bacteria, lactic acid bacteria and yeast on the fruits, and resulted in significantly lower decay. The degrees of reduced microbial growth and fruit decay in the antimicrobial film packages were more pronounced, when applied by hermetical sealing to produce the modified atmospheres of low $O_2$ (<4.0%) and $CO_2$ concentrations with $6.3{\sim}9.0%$. The hermetically sealed packages of antimicrobial LDPE films also showed better retention of fruit firmness and did not give any negative effect on the physical and chemical qualities of strawberries.

• Food Science and Biotechnology
• /
• v.15 no.3
• /
• pp.469-473
• /
• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• Journal of Microbiology and Biotechnology
• /
• v.18 no.3
• /
• pp.568-572
• /
• 2008

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) in combination with BN/PE film on the shelf life and quality of fresh-cut iceberg lettuce during cold storage. The total mesophilic population in the sample packed in BN/PE film under MAP conditions was dramatically reduced in comparison with that of PE film, PE film under MAP conditions, and BN/PE film. The $O_2$ concentration in the BN/PE film under MAP conditions decreased slightly as the storage period progressed. The coloration of the iceberg lettuce progressed the slowest when it was packaged in BN/PE film under MAP conditions, followed by BN/PE film, PE film, and PE film under MAP conditions. The shelf life of fresh-cut iceberg lettuce packaged in the BN/PE film under MAP conditions was extended by more than 2 days at $10^{\circ}C$ as compared with that of the BN/PE film in which the extension effect was more than 2 days longer than that of PE, PET, and OPP films.

• Journal of Applied Biological Chemistry
• /
• v.58 no.2
• /
• pp.145-151
• /
• 2015

Corn fiber protein (CFP) was extracted from corn wet-milling by-product, corn fiber. CFP films containing various plasticizers and cross-linking agents were prepared and their mechanical properties were determined. Among the plasticizers and cross-linking agents used in this study, the CFP film containing 2 g fructose and 0.03% cinnamaldehyde had the most appropriate physical property. In addition, the CFP films containing green tea extract (GTE) were prepared by incorporating different amounts (0, 0.5, 1.0, 1.5%) of GTE into the film-forming solution. Tensile strength, film solubility, and opacity of the CFP films increased with the addition of GTE, whereas elongation and water vapor permeability of the CFP/GTE films decreased compared to those of the control. The antioxidant activity of the CFP/GTE film was determined in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. As a result, antioxidant activity of the films increased with increasing GTE concentration. Furthermore, antimicrobial activity against Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus increased with increasing GTE concentration. These results indicate that the incorporation of GTE could enhance antioxidant and antimicrobial activities of the CFP films.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.9
• /
• pp.1470-1476
• /
• 2020

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl₂). Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L^⋆, a^⋆, b^⋆), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10℃ for 35 days. Results: The LFSs covered with the mixed film had lower pH, lightness (L^⋆), EM%, TBARS, and TPC, but lower yellowness (b^⋆) and hardness values than those wrapped with TSA-film alone. Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

• The Korea Journal of Herbology
• /
• v.21 no.2
• /
• pp.47-53
• /
• 2006

Objectives : This study was conducted to determine if Scutellaria baicalensis can be used in cosmetic emulsion cream for patients with atopic dermatitis. Methods : Scutellaria baicalensis extract was obtained with the use of butylene glycol through the pressurized solvent extraction(PSE). The antioxidative activity was assessed through SOD-like activity measurement and skin irritating potential was tested using human patch test. Antimicrobial activity was measured by the clear zone formed against Staphylococcus aureus and Escherichia coli and the rheological effects on the emulsion creams were examined using oscillation test. Results : The SOD-like activity increased dose-dependently and was about 90% at 1,000ppm of Scutellaria baicalesis extract. And Scutellaria baicalensis extract did not show any potential to be irritating to the human skin, but it could not be used as an antimicrobial agent for its poor antimicrobial activity against Staphylococcus aureus. The complex modulus decreased by 1,000 pascals and the loss angle also decreased by 20% with the addition of Scutellaria baicalensis extract into the cosmetic emulsion creams, that is, the extract can confer more elastic property on the vehicle. Conclusion : From those results, Scutellaria baicalensis extract can be effectively used as an antioxidant and reinforces the elastic skincare film formed by the application of cream for patients with atopic dermatitis.

• Horticultural Science & Technology
• /
• v.29 no.5
• /
• pp.447-455
• /
• 2011

To investigate the effects of the improvement of postharvest quality on fresh tomato, antimicrobial microperforated (AMP) films were prepared and their antimicrobial abilities were observed. AMP films were made by coating different types of natural antimicrobial agents such as cinnamon, clove, and clary sage essential oils into microperforated (MP) films. Cinnamon essential oil of 10% (v/v) has proven to be very effective as inhibitor of the mold growth on tomato, compared to the clove and clary sage essential oils. Quality changes of fresh tomatoes packed using the natural AMP films (AMP10 and AMP30) and MP films (MP10 and MP30) during storage were evaluated. Total microbial growth, weight loss, firmness, lycopene content, and decay rate as the major quality parameters were monitored over 9 days at $15^{\circ}C$. The oxygen transmission rates and mechanical properties between the natural AMP and MP films were also compared. There was no significant difference in change of oxygen transmission rate, tensile strength and elongation between the AMP and MP films. For storage studies, the freshness of tomato packaged in AMP30 film was higher than that in OPP film (the control), MP10, MP30, and AMP10 films. Especially, AMP30 film exhibited high efficiency compared to the control for tomato decay during storage periods. Based on the results, the microperforation and antimicrobial properties of the packaged films may significantly affect the maintenance of an optimum gas composition within the package atmosphere for increasing the storage life and quality of produce. They were also effective on the inhibition of microbial growth by controlled release of antimicrobial agent at an appropriate rate from the package into the tomato. Natural antimicrobial agent coating microperforated films could use potential functional package as a method of extending the freshness of postharvest tomato for storage.

• Applied Biological Chemistry
• /
• v.22 no.2
• /
• pp.91-96
• /
• 1979

Several herbs were tested for their antimicrobial activities during preservation of soy sauces. The herbs which resulted in retarded growth of film yeasts were extracted and added to various media such as koji-extract agar, buion-peptone agar to elucidate effects on the growth of film yeasts, Aspergillus oryzae and Bacillus subtilis. The results obtained were as follows: 1) Addition of phellodendron powder resulted in retarded formation of film in fermented soy sauces. Film was produced after 2 days without addition of the phellodendron powder. However, formation of film was observed after 8 days when 0.5 per cent of the phellodendron powder was added, and after 12 days when 1.0 per cent of the powder was added to fermented soy sauce. 2) For the amino acid soy sauce, formation of film was retarded for 6 days by 0.5 per cent of the pow der and for 8 days by 1.0 per cent of the powder. 3) Repression of film yeasts by addition of helenii and camphora powder was recognized respectively, but other herbs were appeared to have no detectable effects. 4) Growth of film yeast and Asp. oryzae way, retarded for 5 days on koji-extract agar plates which contain 0.5 per cent of phellodendron extract. Bac. subtilis also showed retarded growth for 5 days on buion-peptone agar plates containing the same amount of the extract. 5) Retarded growth of film yeast for 5 days was obtained when grown on koji-extract agar plates containing 15 per cent of sodium chloride and 0.3 per cent of phellodendron powder, however, no growth of Asp. oryzae was obtained on this concentration of sodium chloride. Growth of Bac. subtilis was repressed for 5 days on buion-peptone agar plates which contain 15 per cent of sodium chloride and 0.1 per cent of phellodendron powder.