• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.25-31
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• 2020

Recently, applications of biomass-based plastics have increased according to the eco-friendly policy of the reduction of carbon dioxide emissions in domestic and foreign government. In this study, a paper plastic composite was produced by compounding polypropylene and micronized paper powder that was prepared using dry pulverization technology. Subsequently, the specimen of paper plastic was verified with mechanical properties, formability and product safety test to confirm the suitable packaging materials for food packaging. Paper plastics showed slightly lower mechanical properties than currently commercialized PP composites. However, paper plastics are valuable materials as environmentally friendly carbon-reducing material because of high biocarbon content, light weight features and applicability of existing manufacturing machines or system.

• Food Science and Preservation
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• v.9 no.2
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• pp.148-153
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• 2002

Effect of the thickness of low density polyethylene(LDPE) Film as packaging material on changes in physicochemical characteristics of mature-green mume (Prunus mume Sieb. et Zucc) fruits during storage at different temperatures(0, 10 and 25$\^{C}$) were investigated. Fruit samples stored in pouches with 30㎛ thickness of LDPE film maintained well not only external qualities such as Shape and firmness, but also internal chemical properties such as pH, acidity, the content of soluble solid and chlorophyll, and color, comparing with samples stored without packaging material or in other pouches with different film thickness(20 and 40㎛). From the results, it was found that the maintenance of quality of mature-green mume fruits during storage at 0, 10 and 25$\^{C}$ closely related to the changes in respiratory conditions for fruits affected by the film thickness of the packaging material.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.416-422
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• 2001

The migration of alkylphenols from PVC packaging materials (wrap, sheet and gasket) into food simulants and foods were analyzed by reversed-phase high-performance liquid chromatography with fluorescence detection and gas chromatography with mass selective detection. Only seven nonyl phenol isomers were detected in three types of PVC food packaging materials and the content of nonyl phenol of wrap was higher than those of sheet and gasket. The contents of nonyl phenol migrated from fatty food simulants (n-heptane) were higher than those from aqeous food simulants (distilled water, 4% acetic acid and 20% ethanol) and increased with increase in temperature. Nonyl phenol in fruit juice, infant formula, and beverage was migrated from PVC gasket, olefin gasket, and olefin bottle cap, respectively. Nonyl phenol was also detected from foods even before contacting with the packaging materals.

• 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.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.611-614
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• 2015

This study was performed to apply a protein film containing a natural antimicrobial compound to meat packaging and determine quality change of meat during storage. Proteins obtained from the by-products of food processing have been utilized as biodegradable film sources. Porcine meat and bone meal (MBM) is obtained during meat processing, and proteins from the MBM can be extracted and used as a film base material. Previously, an antimicrobial MBM film containing coriander oil (CO) was prepared and its physical properties and antimicrobial activity were characterized. In this study, the antimicrobial MBM-CO film was applied to beef patties packaging, and the microbial population and the degree of lipid oxidation were determined during storage at 4℃ for 15 d. The population of inoculated E. coli O157:H7 in the samples wrapped with the MBM-CO film was 6.78 log colony forming unit (CFU)/g after 15 d of storage, whereas the control had 8.05 Log CFU/g, thus reducing the microbial population by 1.29 Log CFU/g. In addition, retardation of lipid oxidation in the patties was observed during storage for the samples packaged by the MBM-CO film, compared with the control samples. These results suggest that the MBM-CO film can be useful for enhancing the quality of beef patties during storage.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.277-283
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• 2005

A plasticizer is a substance which is added to a material to improve its processability, flexibility and stratchability. Phthalates and adipates are the most frequently used plasticizers of poly(vinyl chloride) (PVC). However, they can migtate into food from PVC food packaging, and some of them are especially suspected as endocrine disruptors. In this study, Simultaneous analysis of 13 phthalates and 9 adipates were carried out by dual-column gas chromatography system equipped wi two FID detectors for rapid confirmation and quantification. The Proposed method was validated with > 0.993 of linearity in the ranges of 10-500 mg/l, < $3.5\%$ RSD of reproducability in 10 inter-days sample preparations, and > $98.1\%$ of recoveries for all the plasticizers. DEHA was detected in all the 3 PVC wraps at levels of 176.9-198.5mg/g. Among the 51 samples of PVC gaskets, the targeted plasticizers were detected in 41 samples. Of these plasticizer detected samples,40 contained DIDP at the levels of 157.3-374.7 mg/g and one contained DMP at the levels of 165.6 mg/g. Also, some plasticizers were detected in other packaging materials such as PET, PP, PE, Pulp. But it might be attributed to contamination in manufacturing.

• The Korean Journal of Community Living Science
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• v.15 no.2
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• pp.179-187
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• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.4 no.1
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• pp.17-21
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• 1997

Zeolite powder used by molecular sieve, adsorbants and catalist. 1N HCl teated zeolite powders for freshness extension of fruits and vegetables showed that specific surface area was $300.29m^2/g$ largest then that of the others, and ethylene gas adsorbability was 29.07 cc/g. And then 0.5N NaCl Henting after 1N HCl treated zeolite powder showed that specific surface area and ethylene gas adsorbability was $329.43m^2/g$ and 35.64 cc/g largest then those of the others. Specific surface area of processed zeolite powder treated by high intensity magnetic seperator(HIMS) showed $369.67m^2.g$, ethylene gas adsorbability was 39.87cc/g. In this study, it could be employ 0.5N NaCl treat and HIMS methods as MA packaging materials for freshess extension of fruits and vegetables.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.139.2-139
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• 2003

The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

• 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 $TiO_2$.