• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.67-74
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• 2017

In this work, the effects of nano $TiO_2$ on functionality and stability of low density polyethylene (LDPE) composite films were investigated for food packaging application. LDPE-nano $TiO_2$ composite films were prepared with various $TiO_2$ contents (0, 0.5, 1.0, 3.0 and 5.0wt%) by melt-extrusion and their basic properties such as crystallinity, chemical bonds and surface morphology were examined by XRD, FTIR and SEM. Ultraviolet (UV) light barrier property of as-prepared LDPE-nano $TiO_2$ composite films was also studied and the presence of nano $TiO_2$ resulted in significant improvement of UV light barrier compared to the pure LDPE film. To evaluate influence of nano $TiO_2$ on LDPE properties required as packaging material, thermal, mechanical, gas barrier and optical properties of LDPE-nano $TiO_2$ composite films were characterized with various analytical techniques including TGA, UTM, OTR, WVTR and UV-vis spectroscopy. As a result, except optical property of LDPE, no significant effects were found in other properties. Opacity of pure LDPE was greatly increased with increasing concentration of nano $TiO_2$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.53-56
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• 2008

Polyvinylchloride(PVC) is variously used to produce food packaging, wrap film, sealing compound of drinking bottle cap. Safety of these PVC food package is controlled by Food Code, PVC regulation. This study was carried out researches on manufacture process, physical, chemical properties and monomer(CAS No., common name, molecular structure) of PVC to help the understanding of PVC material. Also, this study helps us the understanding of regulation through researches on the foundation of PVC regulation, the purpose of test and the comment of test method. It is considered that these informations of material properties and explanations of test method are very useful to PVC producers, users and analyzers of them.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.374-379
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• 2009

In this study, we investigated effects of different packaging materials and methods on physico-characteristics of green pumpkin during storage at $10^{\circ}C$. Whole green pumpkin samples were packaged with polyvinyl chloride film (PVCF), orange coating film (OCF), paraffin film (PF), or paper with paraffin film (PWPF) and stored at $10^{\circ}C$. Weight loss, pH, firmness, browning, and gas composition ($O_2$ and $CO_2$) inside the film packages were evaluated. All characteristics of the unpackaged group (control group, CON) changed rapidly and lost marketability as compared with the packed pumpkin group. The pH values in all of the green pumpkin samples were between 6.38 and 6.67, and decreased with increased storage time. Over the storage time, all packaged pumpkin groups evidenced prevented or retarded deterioration of the green pumpkin samples in terms of appearance, texture, and discoloration. Firmness decreased slightly with increased storage time. Brown color difference were much higher in the controls than in the film-packaged green pumpkin samples, and increased rapidly in the early stages of storage. These results were attributed to reduce respiration rates as a result of elevated carbon dioxide and reduced oxygen levels in the packages. The results of this study demonstrated that the green pumpkin packaged with PWPF and PVCF showed retarded deterioration as compared to the CON, OCF and PF samples in a controlled atmosphere, and thus significant differences were noted according to the packaging material and methods used.

• Food Science and Preservation
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• v.15 no.5
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• pp.630-634
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• 2008

The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.

• Food Science and Preservation
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• v.9 no.2
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• pp.148-153
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• 2002

Effect of the thickness of low density polyethylene(LDPE) Film as packaging material on changes in physicochemical characteristics of mature-green mume (Prunus mume Sieb. et Zucc) fruits during storage at different temperatures(0, 10 and 25$\^{C}$) were investigated. Fruit samples stored in pouches with 30㎛ thickness of LDPE film maintained well not only external qualities such as Shape and firmness, but also internal chemical properties such as pH, acidity, the content of soluble solid and chlorophyll, and color, comparing with samples stored without packaging material or in other pouches with different film thickness(20 and 40㎛). From the results, it was found that the maintenance of quality of mature-green mume fruits during storage at 0, 10 and 25$\^{C}$ closely related to the changes in respiratory conditions for fruits affected by the film thickness of the packaging material.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.1
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• pp.1-8
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• 2021

This study is for the application of functional antibacterial packaging to fresh food. Zeolite/Zinc-polypeptide was coated on PP film at concentrations of 5%, 10%, and 15%, degree of dispersion was verified through FESEM and FT-IR analysis. In addition, the antibacterial and antifungal properties of the films were analyzed according to the control group and the concentration of coating materials. As a result, the degree of dispersion of coating material was irregular but wide, depending on the concentration of Zeolite/Zinc-polypeptide on the surface of PP film. The antibacterial effect against E. coli was over 99.9%, and the growth of R. oryzae was inhibited about 70%. Therefore, it was confirmed that Zeolite/Zinc-polypeptide had antibacterial and antifungal properties against E. coli and R. oryzae even after coated on PP film. In conclusion, Zeolite/Zinc-polypeptide coating film is expected to be effective in preventing corruption and improving the shelf life of fresh food as a functional packaging material. In order to be applied to various fresh foods in the future, storage experiments are additionally required with temperature and humidity conditions according to fresh foods.

• Food Science and Preservation
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• v.17 no.2
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• pp.196-201
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• 2010

Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1142-1155
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• 2024

This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO₂) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower than that of AP (6.95 Log CFU/g) and VP (5.93 Log CFU/g). The antibacterial film incorporating TiO2 effectively inhibited microorganism growth. The VAP group exhibited the lowest pH value and TVB-N value among all the treatment groups at this time. The findings demonstrated that the application of VAP effectively preserved the sensory attributes of pork, the hardness, cohesiveness and adhesiveness of pork in VAP group were significantly superior than those in AP group (p<0.05), but not significantly compared with VP group. On the 12 d, the CIE a^* value of pork in VAP group was significantly higher (p<0.05). This exhibited that VAP could effectively maintain the freshness of chilled pork and extend the shelf life for 3 d compared to the AP group. These findings provide empirical evidence to support the practical implementation of TiO₂-loaded packaging film in the food industry.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.147-152
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• 2013

The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.1-5
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• 1999

To improve freshness maintenance function of food containers, many methods have been applied. Most of the methods utilize absorption properties of porous ceramics powders. However, this kind of methods was appeared to be a non-realistic one because of the short effective periods of the produce and reduced die life due to the ceramic powders mixed in the raw materials. Other methods, e.g., CA or MA, need more study for practical application bemuse of the high cost in process. In addition to this, different method should be applied depends on foods. In this paper, a new technology based on information templation was applied in making a food preservation film. It has been known recently that water memorizes informations and this information could be tempelated to other materials through appropriate pretest. One of the participating company developed this process to template informations to PE materials unitizing water as an information rallier. Food packaging film was made using this PE chips. Experimental results of freshness maintenance test of foods showed that it is effective. Results and disussions are reported in this paper.