• Title/Summary/Keyword: Green Packaging

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Evaluation of the Antibacterial and Physical Properties of Paper Coated with Chitosan-Ag Nanocomposite Prepared by Green Synthesis (키토산-은나노 녹색합성 복합물질 적용 코팅지의 항균성 및 물리적 특성 평가)

  • Kyung, Gyusun;Yang, Heetae;Lee, Woosuk;Park, Jimyoung;Ko, Seonghyuk
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.46 no.4
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    • pp.28-36
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    • 2014

  • We studied the green synthesis and antibacterial activity of paper coated with chitosan-silver (Ag) green nanocomposites for packaging applications. Green synthesis of Ag nanoparticles (AgNPs) was achieved by a chemical reaction involving a mixture of chitosan-silver nitrate ($AgNO_3$) in an autoclave at 15 psi, $121^{\circ}C$, for 30 min. AgNPs and their formation in chitosan was confirmed by UV-Vis spectroscopy, transmission electron microscopy (TEM) and dynamic light scattering (DLS). As-prepared chitosan-AgNPs composite materials were coated on manila paper using Meyer rod. Surface morphology and Ag contents in coating layer were characterized by field emission scanning electron microscopy (FESEM) and energy dispersive spectroscopy (EDS). The mechanical properties such as tensile strength and elongation were significantly affected by coating with chitosan-AgNPs. The antibacterial test of coated paper was performed qualitatively and quantitatively against Escherichia coli (E. coli). It was shown to be effective in suppressing the growth of E. coli with increasing Ag contents on the surface of coated paper and more than 95 R (%) of antimicrobial rate was obtained at chitosan-AgNPs coated papers.

  • https://doi.org/10.7584/ktappi.2014.46.4.028 인용 PDF KSCI

A Study of Antibacterial Paper Packaging Material Coated with Chitosan-Ag Nanocomposite Prepared by Green Synthesis (키토산-은나노 녹색합성 복합물질을 적용한 항균 기능성 포장지 연구)

  • Kyung, Gyusun;Ko, Seonghyuk
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.46 no.2
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    • pp.8-15
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    • 2014

  • A novel antibacterial paper coated with chitosan-based silver (Ag) nanocomposite prepared by green synthesis has been investigated for a wide range of application in food, agricultural and medical packaging. Green synthesis of Ag nanoparticles (AgNPs) was carried out by a chemical reaction involving a mixture of chitosan-silver nitrate (AgNO3) in an autoclave at 15 psi, $121^{\circ}C$, for 15-120 sec. AgNPs and their formation in chitosan were confirmed by both UV-Vis spectroscopy and transmission electron microscope (TEM). Fourier transform infrared spectroscopy (FTIR) study showed that free amino groups in chitosan act as an effective reductant and AgNPs stabilizer. Antibacterial test of coated paper with as-prepared chitosan-AgNPs was performed qualitatively against E. coli based on the formation of halo zones around coated papers and it was shown to be effective in suppressing the growth of E. coli with increasing Ag contents in coating layer.

  • https://doi.org/10.7584/ktappi.2014.46.2.008 인용 PDF KSCI

Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea

  • Ju, Seyoung;Chang, Hyeja
    • Nutrition Research and Practice
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    • v.10 no.1
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    • pp.108-114
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    • 2016

  • BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer's perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of "green food material procurement (2.46 out of 5 points)", and the highest awareness of "green packaging (3.74)" and "waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (${\beta}=0.154$), waste management (${\beta}=0.204$) and sustainable food preparation (${\beta}=0.183$). Green packaging (${\beta}=0.107$) and the social contribution of the foodservice organization (${\beta}=0.761$) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (${\beta}=0.775$). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.

  • https://doi.org/10.4162/nrp.2016.10.1.108 인용 PDF KSCI