• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.1-7
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• 1996

Three formulations were used to prepare the cellulose-based edible films consisting of hydrocolloid and lipids; film A made by coating method, films B and C by emulsion method, which were formed in a thin layer glass plate and then dried. Films A, B and C were all approximately 0.03 mm thick with 1-3% moisture, 59-68% lipid, and almost whitish color. Film A was better in tensile strength, and lipids affected water vapor permeability on three films, in which films A and B did not differ significantly. Water vapor permeability of film A did not change but those of films B and C decreased significantly after storage for 8 weeks at $-15^{\circ}C$. Oxygen transmission rate and oxygen permeability of films A and C did not differ and changed significantly after 8-week storage at $-15^{\circ}C$. Under scanning electron microscope (SEM) observation on the structural characteristics of each film, film A indicated relatively uniform and smooth surface coatings of beeswax, while films B and C had individual lipid crystals and could be discerned. As a result, film A was better than films B and C in respect of physical properties, but the selection of useful film depended upon which physical property was more functional. Moreover, it was desirable in some cases for using films B and C because of their easiness of preparation and cold storage durability. It will be further needed to investigate how to formulate films B and C to have more unique surface characteristics, and to reduce water vapor and oxygen transmission rates.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.99-105
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• 1999

The preparation and the functional properties of methylcellulose (MC) and hydroxypropyl-methylcellulose (HPMC) edible films with and without calcium were investigated. All the prepared films exhibited transparent and whitish color with $2.38{\sim}3.55$ haze intensity. Tensile strength of MC films were stronger than HPMC films with and without calcium, and moreover addition of calcium increased tensile, but elongation of HPMC film was specially lower than the other films. Solubility of films did not differ with calcium addition but decreased with increasing viscosity in HPMC films. water vapor transmission rate (WVTR) of HPMC and MC film were not affected by calcium, but viscosity of film's raw material was important to determine WVTR in HPMC. Oxygen permeabilities of MC films were lower than those of HPMC films, and became lower with calcium addition. According to scanning electron microscope (SEM) observation on the surface characteristics, MC film with calcium had relatively uniform and smooth surface than HPMC films.

• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.