• Food Science and Biotechnology
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• 제17권4호
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• pp.865-869
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• 2008

Effects of chitosan coating on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p<0.05) in 'Fuji' apple and 'Satsuma' mandarin compared to uncoated and other coating materials. Chitosan coating on 'Fuji' apple showed the highest $CO_2$ and the lowest $O_2$ concentration in the internal gas composition at $5^{\circ}C$ but showed no differences compared to other coating materials at $20^{\circ}C$. 'Satsuma' mandarin showed significantly high $CO_2$ concentration in chitosan coating at $20^{\circ}C$ but there were not significant differences among coating materials in $CO_2$ and $O_2$ composition at $5^{\circ}C$.

• Journal of Applied Biological Chemistry
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• 제55권1호
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• pp.27-34
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• 2012

Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at $4^{\circ}C$ for 5 days. The SPI coating reduced (p<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV), compared with controls. The inhibition of TBARS and PV for SPI-coated porks with and without CMC, compared with the control was 19.1 and 23.9, and 25.7 and 37.7%, respectively. The SPI coating prevented loss of $L^*$ and $a^*$ values of porks compared to the control. The ability of the SPI coating to provide a moisture barrier for the porks was reduced (p<0.05). The SPI-coated porks with and without CMC reduced moisture loss by 37.3 and 44.6%, respectively, over the control. However, SPI coating of porks did not inhibit the growth of either total plate counts or L. monocytogenes. The result revealed that SPI can effectively be used as a natural antioxidative coating to extend quality and shelf life of pork.

• 한국축산식품학회지
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• 제36권3호
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• pp.377-388
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• 2016

Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90^th d, while in C1 as 3.89 Log CFU/g on the 90^th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

• 한국표면공학회지
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• 제53권6호
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• pp.300-305
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• 2020

Corrosion of reinforcement steel rebar is a serious problem in a wide range of concrete application for buildings and infrastructures. Hydrophobizing surface treatments, such as self-assembled monolayer coating, edible oil-impregnation and silicone oil-impregnation were applied to solidified concrete. The hydrophobizing of concrete significantly reduces an absorption and transportation of water toward a steel rebar in concrete, so that the corrosion resistance of the steel rebar. In particular, the silicone oil-impregnation not only forms the hydrophobic monolayer on the concrete but also fills the inter-connected pores of concrete, thus the corrosion of steel rebar is significantly inhibited compared to the self-assembled monolayer coating and edible oil-impregnation. Therefore, the silicone oil-impregnation can be a promising candidate for preventing corrosion of steel rebar in concrete for durable performance and safety.

• 한국재료학회지
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• 제34권4호
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• pp.215-222
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• 2024

Because collagen is inherently piezoelectric, research is being actively conducted to utilize it to harvest energy. In this study, a collagen solution was prepared using edible low-molecular-weight peptide collagen powder, and collagen films were fabricated using a dip coating method. The collagen films prepared by dip coating showed a smooth surface without defects such as pinholes or cracks. Dehydrothermal treatment of the collagen films was performed to induce a stable molecular structure through cross-linking. The collagen film subjected to dehydrothermal treatment at 110 ℃ for 24 h showed a thickness reduction rate of 19 %. Analysis of the collagen films showed that the crystallinity of the collagen film improved by about 7.9 % after dehydrothermal treatment. A collagen film-based piezoelectric nanogenerator showed output characteristics of approximately 13.7 V and 1.4 ㎂ in a pressure test of 120 N. The generator showed a maximum power density of about 2.91 mW/m² and an output voltage of about 8~19 V during various human body movements such as finger tapping. The collagen film-based piezoelectric generator showed improved output performance with improved crystallinity and piezoelectricity after dehydrothermal treatment.

• Journal of Applied Biological Chemistry
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• 제54권3호
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• 한국식품과학회지
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• 제44권2호
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• pp.162-167
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• 2012

톳으로부터 HPH를 이용해 식품에 적용 가능성이 있는 가식성 필름을 제작할 수 있었다. HPH 처리 압력의 증가는 필름의 강도와 깨짐성을 증가시켰고, 단면이 조밀하고 균일한 필름을 형성시켰다. HPH의 처리 횟수의 증가 또한 필름의 단면을 조밀하게 하였다. 개발된 톳 필름은 보고된 많은 다른 생고분자 필름들에 비해 상대적으로 강도, 깨짐성, 그리고 수분 저항력이 낮아 코팅 또는 롤을 비롯한 필름 형태로 건조 식품 또는 중간 수분 식품에 적용될 수 있는 가능성을 보여주었다.

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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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.

• 한국식품위생안전성학회지
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• 제9권3호
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• pp.123-131
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• 1994

An enzyme-linked immunosorbent assay(ELISA) was developed for the detection of residual gentamicin(GM) in edible animal products. The immunogen(GM-KLH conjugate) and coating antigen(GM-BSA conjugate) were prepared by coupling GM sulfate to keyhole limpet hemocyanin(KLH) and bovine serum albumin(BSA) in the presence of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide hydrochloride, respectively. Polyclonal antibody to GM was produced in rabbits(New Zealand White, female) by using the immunogen and the antibody titer was measured by indirect ELISA. A competitive ELISA was developed using GM-bovine serum albumin conjugate as a coating antigen, GM(as standards or sample), polyclonal antibody to GM, secondary antibody conjugated with horseradish peroxidase as an enzyme, and H2O2 and o-phenylenediamine dihydrochloride as a substrate and a chromophore, respectively. The detection limit of GM was 10 ng/ml and the standard curve of GM(n=26) was linear up to 10 $\mu\textrm{g}$/ml in this competitive ELISA system. There were no cross-reactivities of the partially purified antibody between GM and the various antibiotice such as amikacin, benzyl-penicillin, chloramphenicol, erythromycin, furazlidone, kanamycin, neomycin, oleandomycin, streptomycin, sulfathiazole and thiamphenicol(CR50<0.05%)

• 원예과학기술지
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• 제34권6호
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• pp.898-911
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• 2016

Sugars play many important roles in plant metabolism and directly influence fruit quality. The effects of two edible coatings, 2% calcium chloride and 1% pullulan, on sugar metabolism in postharvest Huangguan pear fruit were investigated during cold storage. The respiration rate, sugar content and composition, sucrose metabolism enzyme activities [acid invertase (AIV), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS)] and expression of the AIV gene were analyzed during storage at $0^{\circ}C$ for 210 days. Coating treatments slowed the decrease of sucrose and hexose, the respiration rate, and the activities of AIV, NI, SS and SPS, thus maintaining high total soluble solids (TSS) and titratable acid (TA) contents in the fruit. There were no significant differences in AIV expression or activity between the treated and control groups of fruits. Both of the coatings could inhibit the activities of sucrose-cleaving enzymes, thus slowing the decrease of sugar content and maintaining high fruit quality during cold storage.