• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.109-117
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• 2017

Due to the rise of customer's alertness about fresh foods to health, in the past few years, the consumption of fresh food has increased sturdily. The use of gas scavengers is the most appropriate packaging technologies for fresh, fresh-cut produces and in ready to eat products. The gas absorber/scavenger has ability to protect or stabilize the wanted properties and shelf life of food. The success of gas absorbers in food depends on many parameters such as types of foods, storage temperature, relative humidity, initial gas concentration, and the characteristics of package materials. In this review article, we focus on the most recent research trends in gas scavenging systems used in food packaging, future trends. Intense research from industry and engineers remains important to the development of gas scavenging package that fulfill consumer requirements, enhance product quality, and offer environmentally friendly design and cost-effective application.

• Food Science and Industry
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• v.50 no.2
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• Food Science and Industry
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• v.50 no.2
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• pp.27-36
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• 2017

Today, the food packaging industry has a great interest in using active packaging to fresh food product as a solution for the future to positively provide its quality, safety and shelf life. Many researches have extensively studied functional packaging strategies in recently years. Controlled release packaging (CRP) is an innovative packaging technology in the packaging polymer matrix from which can active agents are delivered in a controlled way into the product. CRP technology is well-suited for controlling release of antimicrobial compounds and antioxidants to prevent food degradation reactions such as microbial growth and lipid oxidation. Advances in CRP technology allow food packaging manufacturers to challenge the development of better functional food packaging systems. This overview examines the most recent developments and technologies of active packaging for applying the food industry. The scope of this article has mainly been focused on controlled releasing systems.

• Journal of the Korea Convergence Society
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• v.10 no.7
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• pp.115-120
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• 2019

This study is aimed at giving directions for the development of fresh food delivery packaging design in the domestic e-commerce market. First literature study of food consumption trend, cold chain system and zero waste campaign related to e-commerce food market. Second, packaging designs of e-commerce fresh food in domestic and foreign were analyzed and also the prospective studies were checked to find out the future direction of packaging designs. Studies show that the packaging design of delivery for fresh food should not only be kept freshness, also consider the usefulness, convenience and environmental protection from various angles.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.2
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• pp.57-64
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• 2018

This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer's expectations.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.3
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• pp.181-193
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• 2023

In this study, we conducted a comparative life cycle assessment (LCA) of two different products, considering reusable and single-use packaging for fresh food distribution. For reusable packaging, we utilized expanded polyethylene (EPE), while for comparison, a disposable box made of widely used expanded polystyrene (EPS) was selected. We comprehensively analyzed the environmental impacts of production, transportation, reprocessing (for reused boxes), and disposal across 18 impact categories. Upon analyzing the actual reuse of 300 rounds of fresh food, the cumulative global warming potential (GWP) values for the EPE box were found to be 280.21 kg carbon dioxide (CO₂) eq, demonstrating a significant 75% reduction compared to those of the EPS box. Furthermore, it was observed that the GWP values for the EPE boxes became equivalent to those of the EPS boxes after 12 rounds of reuse. In conclusion, reusable packaging shows substantial potential to contribute to the reduction of environmental burdens, aligning well with global environmental requirements for sustainable food distribution and related industries.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.119-125
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• 2016

Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.151-162
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• 2017

The purpose of this study was to investigate the quality change of fresh-cut tumeric (Curcuma Longa Linne) according to packaging method during storage time. The fresh-cut tumeric were packaged in three different methods : degassing valve packaging (DVP), $CO_2$ gas absorber packaging (CAP) and micro-perforated packaging (MPP). After the samples were packaged, they were stored for 15 days at 4 and $23^{\circ}C$ respectively. The following parameters were observed to indicate the quality changes of the samples: weight loss, CIE $L^*a^*b^*$ colour difference, variation of gas composition inside the package, curcumin contents and changes in hardness of fresh-cut tumeric. DVP did not effectively release $CO_2$ gas to the outside. MPP was suitable to release $CO_2$ gas. However, MPP showed very fast browning and erosion, because a large amount of oxygen was introduced through the perforated hole on the film. CAP was most effective packaging method to inhibit browning, to prevent expansion of the packaging by $CO_2$ gas and to minimize weight loss of fresh-cut tumeric.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.51-55
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• 1988

This studies conducted to investigates shelf-life of fresh pork chop by using various packaging method such as aerobic packaging, aerobic packaging with lactobacilli, vacuum packaging and vacuum packaging with lactobacilli. Bacteriological and physicochemical proper ties of fresh pork chop were also investigated during storage at $4^{\circ}C$. The effect of lactobacilli treatment showed significantly in aerobic packaging and vacuum pactaging. The growth of lactobacilli did not occur in lactobacilli inoculated fresh pork chops. The gram-negative bacteria which caused to meat spoilage was inhibited by lactobacilli. The PH of Pork showed increasing tendancy regardless of treatments, TBA and VBN value appeared to be relatively low during storage at $4^{\circ}C$. The maximum shelf life of each treatments was 12-15 days of aerobic packaging. 20-25 days of vacuum packaging and aerobic packaging with lactobacilli and 30-35 days of vacuum pactaging with lactobacilli at $4^{\circ}C$ respectively.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.240-243
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• 2001

Fresh pasta was packaged in a modified atmosphere of 22% $CO_2$/78% $N_2$ and compared with a control air package for its quality changes during storage at 8$^{\circ}C$. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10$^{6}$ cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.