• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.125-132
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• 2017

The effect of food simulants on properties and light barrier function of LDPE-nano $TiO_2$ composite film has been investigated. LDPE-nano $TiO_2$ composite films were prepared with 5.0wt% $TiO_2$ content by melt-extrusion. To simulate food contact environment, according to KFDA standards and specifications for food utensils, containers and packages, food simulants were selected with deionized water, 50% ethanol, 4% acetic acid and n-heptane and composite films were immersed in each food simulant at $70^{\circ}C$, 30 min except n-heptane ($25^{\circ}C$, 60 min). A variety of material properties, including crystallinity, chemical bonds, surface morphology, mechanical, oxygen barrier and optical properties, of LDPE-nano $TiO_2$ composite film were examined with and without the food simulants treatment. As a result, under regulated migration condition, LDPE-nano $TiO_2$ composite showed extremely stable in all properties tested in the study in contact with food simulants indicating that $TiO_2$ nanoparticles are physicochemically stable and quite compatible with LDPE. Results enable us to anticipate migration of $TiO_2$ will probably not occur. To evaluate influence of migration of $TiO_2$ on food stuffs, their color, pH and acidity were observed as well.

• 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 $TiO_2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.191-197
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• 1988

Sorption properties of corn starch(CS) and Soy protein isolates(SPI) in plastic films packaging were investigates for binary system. The mixture were sealed in plastic films of low density polyethylene(LDPE), oriented polypropylene(OPP) and LDPE/OPP coated film and packaging effect on the changes of moisture sorption during storage at $40^{\circ}C$ were studied. The following results were obtained. The water vapor permeability of material films was $32.6g/m^2/24hrs(below\;g)$ for 0.02mm LDPE film, 14.01g for 0.04mm LDPE film, 7.30g for 0.02mm OPP film, 3.37g for 0.04mm OPP film and 4.869 for 0.02mm LDPE/0.02 mm OPP confine film at $40^{\cire}C$ 90%RH, therefore the OPP film was more effective than LDPE film on the resistance of relative humidity. And the OPP film packaging sealed mixture of food samples was also more elective then LDPE film, having same thickness for increase of water vapor permeability during storage at $40^{\cire}C$. A general increase in sorption rate was found more in SPI than CS in the packaged mixtures.

• Food Science and Preservation
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• v.14 no.5
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• pp.451-456
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• 2007

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

• Polymer(Korea)
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• v.32 no.1
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• pp.38-42
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• 2008

Ultrathin films were coated on low density Polyethylene (LDPE) food packaging films by plasma polymerization of methane, acetylene, hexamethyldisiloxane (HMDSO), and HMDSO+oxygen to improve the barrier property of the LDPE films. The film coated in HMDSO +oxygen (flow rate: 0.6+ 9.0 SCCM) plasma at 40 W for 10 min showed the highest improvement in the barrier property against oxygen, reducing the permeability of oxygen as much as 18.6 times. The film coated in acetylene (flow rate 0.75 SCCM) plasma at 10 W for 10 min showed the highest improvement in the barrier property against carbon dioxide and moisture, reducing the permeability of carbon dioxide and moisture as much as 12.0 and 3.0 times, respectively. In addition, cherry tomato, cucumber, and mushroom (Flammulina velutipes) wrapped with the coated films were kept fresh $1.5{\sim}3.0$ times longer than those wrapped with an LDPE film.

• Food Science and Preservation
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• v.4 no.3
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• pp.259-264
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• 1997

To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5$^{\circ}C$ until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.27-34
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• 2018

In this work, nano ZnO was introduced into low density poly ethylene (LDPE) composites films with various contents (0, 0.5, 1.0, 3.0 and 5.0 wt%) by melt-extrusion. Their basic properties such as crystallinity, chemical bonds and surface morphology were examined by XRD, FTIR and SEM. XRD patterns and FTIR peaks intensity were increased in proportion to the ZnO contents. SEM images showed well dispersed nano ZnO in LDPE composite films. Antimicrobial functionality of LDPE-nano ZnO composite films was also studied and the presence of nano ZnO resulted in significant improvement of antimicrobial functionality compared to the pure LDPE film. To evaluate influence of nano ZnO on LDPE properties required as packaging material, thermal, mechanical, gas barrier and optical properties of LDPE-nano ZnO composite films were characterized with various analytical techniques including TGA, UTM, OTR, WVTR and UV-Vis spectroscopy. As a result, except optical and mechanical properties of LDPE, no significant effects were found in other properties. Opacity of pure LDPE was greatly increased with increasing concentration of nano ZnO and tensile strength was also improved at 0.5wt% ZnO content.

• Food Science and Preservation
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• v.13 no.2
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• pp.168-173
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• 2006

To investigate the effect of grapefruit seed extract pretreatment and packaging materials on the quality of dried persimmon, dried persimmons were stored for $60{\sim}100$ days at room temperature $(15^{\circ}C)$ after dipping in grapefruit seed extract and then packing with LDPE (low density polyethylene) film and Nylon/LDPE film pouch $(30{\times}30cm^2)$. Weight loss of dried persimmon packaged with Nylon/LDPE film was not exceeded 86% of control. 60% mold occurrence and 50% browness were observed compared to control. There were no significant differences in the firmness, soluble solid content and color between grapefruit seed extract pretreatment and control. Grapefruit seed extracts pretreatment had an effect on the inhibition of color change in Hunters value.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.234-237
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• 2007

Water resistance of three biopolyester films, such as poly-L-lactate (PLA), poly-hydroxybutyrate-co-valerate (PHBV), and Ecoflex, and low density polyethylene (LDPE) film was investigated by measuring contact angle of various probe liquids on the films. The properties measured were initial contact angle of water, dynamic change of the water contact angle with time, and the critical surface energy of the films. Water contact angle of the biopolyester films ($57.62-68.76^{\circ}$) was lower than that of LDPE film ($85.19^{\circ}$) indicating biopolyester films are less hydrophobic. The result of dynamic change of water contact angle also showed that the biopolyester films are less water resistant than LDPE film, but much more water resistant than cellulose-based packaging materials. Apparent critical surface energy for the biopolyester films (35.15-38.55 mN/m) was higher than that of LDPE film (28.59 mN/m) indicating LDPE film is more hydrophobic.

• Food Science and Preservation
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• v.8 no.1
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• pp.47-53
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• 2001

In order to investigate the effect of two type of ceramic film(15% SiO$_2$ incorporated LDPE, 10% zeolite incorporated LDPE), perforated film and LDPE film on freshness of shiitake mushroom, weight loss, surface color and marketability of mushroom were measured during MA storage at 5 $\^{C}$ and 20$\^{C}$. The effect of packaging films on weight loss and marketability index of shiitake mushroom at 20$\^{C}$ was negligible due to its rapid physiological changes. However, the effect of packaging films on surface color of shiitake mushroom was significant at 20$\^{C}$ storage, but not at 5$\^{C}$ storage. During MA storage of shiitake mushroon, discoloration were reduced effectively by ceramic films and weight loss were by LDPE film, but they had little difference between packaging 51ms. However, there were significant differences among the packaging films in marketability of mushroom induced by water vapor inside package and accelerate its spoilage and browning. Ceramic film(15% SiO$_2$ incorporated LDPE) showed best result to maintain marketability of shiitake mushroom and zeolite incorporated film, perforated film, LDPE film in order.