• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1110-1116
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• 2003

The effects of packaging methods on the storage quality of minimally processed (prepeeled) onions were investigated to determine the optimal packing design. Various packaging treatments used for modifying headspace atmospheres included two passive MAP using LDPE and PP films, two active MAP using a gas mixture of 20% $O_2/10%\;CO_2/balance\;N_2$ and an ethylene scavenging sachet, and moderate vacuum packaging (MVP). The quality attributes of onion samples were evaluated periodically in terms of flesh weight loss, color of cut surface, decay ratio, microbial counts, and sensory properties during storage at $10^{\circ}C$ for 28 days. Packaging methods did not significantly influence surface color, weight loss, and microbiological populations of mesophiles, psychrotrophs, and lactic acid bacteria. They did, however, affect sensory characteristics as well as decay occurrence. Results indicated that seal-packaging with a gas-permeable plastic film under a mild vacuum condition could retain better onion quality in terms of microbial decay and visual sensory aspects as compared with the other packages.

• Food Science and Industry
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• v.43 no.3
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• pp.22-31
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• 2010

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

• Food Science and Industry
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• v.50 no.2
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• pp.2-11
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• 2017

Packaging is the last defensive barrier that protects food products from insect infestation during storage. However, though packaging films are hermetically sealed, insects can still be attracted by strong olfactory cues and penetrate through packaging materials, resulting in contamination. Insect contamination may cause consumers to be repulsed by contaminated food products. Especially, it is well known that stored-product insects cause critical problems in the cereal industry by inducing quantitative and qualitative damages to the grain products. The contaminations are caused by insects' metabolic byproducts and body parts, consequentially caused customer repulsion. Therefore, it is necessary to repel and control insects. However, management systems for storage insects in food industry have been inadequate for many years. Synthetic pesticides has been widely used, but pesticides may accumulate in foods, causing acute and chronic symptoms in consumers. For this reason, there is a growing need for the development of natural insecticides that can replace synthetic pesticides. Thus, various reports about anti-insect packaging materials and strategies to repel insects were introduced in this study. Furthermore, we suggested new strategies to develop an insect-repelling active packaging materials which could be applied in the food packaging industry.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.79-84
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• 2016

A kimchi container actively controlling $CO_2$ concentration by timely flushing of $CO_2$ gas was structured and tested in its capability and effectiveness because high $CO_2$ concentration enhances the sensory flavor of the product. The inlet and outlet valves of $CO_2$ gas were programmed to open and close allowing synchronous vent/$CO_2$ flush according to the requirements of its dissolution in the contained kimchi. During the chilled storage, the headspace of container could be maintained at desired high $CO_2$ concentration providing the preferred kimchi in sensory quality compared to control of the conventional container. However, there was no significant difference between the high $CO_2$ container and control (container simply closed with air) in kimchi quality attributes of pH, titratable acidity, total viable bacterial count, Lactobacillus sp. count and Leuconostoc sp. count. The flow rate and time interval of $CO_2$ flushing need to be adjusted considering the kimchi amount, headspace volume and ripening time. The designed system has potential to be applied in refrigerator appliances in homes and food service industry.

• Food Science and Preservation
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• v.12 no.4
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• pp.323-328
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• 2005

This study were investigated to analyzed an optimum preparation condition of coating film and its antimicrobial activity on pathogenic and deteriorative bacteria to obtain fundamental data for development of active packaging film using antimicrobial peptide, polysine. In the preparation conditions of coating film, antimicrobial activity was depending on the concentration of polylysine and polyamide respectively, and relatively high activity was obtained in the film prepared with more than $1.0\%$ (w/v) of polylysine, $40\%$ (w/v) polyamide, and more than $50\;{\mu}m$ of film thickness. Concentration of polylysine migrated from coated film to distilled water was reached at the maximum concentration, about 20 ppm after 3 days and in equilibrium after 7 days of soaking in sterilized water. An antimicrobial activity of coated film showed bactericidal effect of about $10^5\;CFU/mL$ comparing with the control against Bacillus cereus having $4.8{\times}10^5\;CFU/mL$ of initial viable cell numbers, and of about $10^2\;CFU/mL$ comparing with the control against Klebsiella pneumoniae having $6.8{\times}10^5\;CFU/mL$ of initial viable cell numbers. Consequently, it was revealed that polylysine coating film has a potential of applicable possibility as antimicrobial packaging film.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1227-1234
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• 1999

Modified atmosphere packaging of peaches(Prunus persica L. Batsch) was investigated to extend their freshness during distribution. Peaches were packaged in the PE film(20LD, 40LD), the PE film modified by addition of 5%(w/w) zeolite(20CK, 40CK), and the PE film containing $Purafil^{\circledR}$ sachet(20LP, 40LP). Quality indexes of peaches during storage at $20^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable activity, firmness, color and sensory properties. Gas composition and ethylene content In the film bags changed rapidly at the early stage of storage. Within 8 days, weight loss of the unpacked control increased upto ll.8% but those of the packaged remained below 2%. There was no significant difference in soluble solids content and pH in all the treatments. Ethanol content of peaches packed in 40LD was 12.88 mL/kg and acetaldehyde content in 40CK was $160\;{\mu}L/kg$ for 8 days. Peaches packed in 20CK showed a good visual and sensory Quality. The result suggested that active packaging treatment such as 20CK could be used for extending freshness of peaches during transport period at ambient temperature.

• Food Science and Preservation
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• v.16 no.2
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• pp.179-185
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• 2009

To develop an Enoki mushroom packaging method, mushrooms were stored at $1^{\circ}C$ for 12 days after passive MAP packaging(PM), vacuum packaging(VM), and gas flushing packaging(AM), after investigation of film thickness influences on respiration rates and gas compositions(LDPE films 20, 40, and 60 m in thickness were tested). Enoki mushrooms had respiration rates of 26.4 mL $CO_2/kg/hour$ at $0^{\circ}C$, 80.0 mL $CO_2/kg/hour$ at $10^{\circ}C$, 130.9 mL $CO_2/kg/hour$ at $20^{\circ}C$, and 130.9 mL $CO_2/kg/hour$ at $30^{\circ}C$. A film thickness of 20 m was chosen for further tests to maintain the oxygen concentration above the minimum growth level; the thinnest film offered a higher gas transmittance rate than did the thicker films. No anaerobic respiration was evident over 12 days of storage using any packaging method, with the exception of VM. AM, using a high concentration of $CO_2$, restricted respiration rate. Mushrooms packaged using the VM method showed the greatest weight loss and extent of discoloration among the packaging methods tested, followed by AM mushrooms using 50% $CO_2/10%\;O_2/40%\;N_2$. Mushrooms packaged by the VM and PM methods developed a serious off-flavor after 2 days of storage, and a high stipe elongation rate after 5 days of storage, respectively. However, AM using 50% $CO_2/10%\;O_2/40%\;N_2$ of various gas ratios tested, allowed Enoki mushrooms to be maintained for up to 12 days without development of off-flavor, discoloration, or moldiness.