• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.117-123
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• 2006

To mass-product useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effect of mixing ratio, tensile strength(TS), elongation(${\Delta}E$) at break, total color difference(E), water vapor permeability(WVP) and oxygen permeability(OP) on chitosan/gelatin blend films properties were investigated. TS, ${\Delta}E$, E, WVP and OP values of chitosan/gelatin blend films were 43.43-38.30 MPa, 9.02-15.09%, 1.28-3.81, $0.8420-0.9673ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and $1.5472{\times}10^{-7}-1.5424{\times}10^{-7}mL{\cdot}{\mu}m/m^2{\cdot}s{\cdot}Pa$, respectively. TS of the blend films decreased, while E and E of the blend films increased with increasing chitosan content. WVP and OP of the blend films did not show any significant relationship with mixing ratio and thickness of the blend films. OP of the blend films were lower than those of low density polyethylene and oriented polypropylene.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.30-37
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• 2005

To mass-produce useful biopolymer films, chitosan/gelatin blend films were prepared by solution casting method. Effects of mixing ratio, tensile strength (TS), elongation (E) at break, total color difference (${\Dalta}E$), opacity, water vapor permeability (WVP), oxygen permeability (OP), and thermal properties on chitosan/gelatin blend films properties were investigated. TS, E, ${\Dalta}E$, opacity, WVP, and OP values were 58.24-22.01 MPa, 13.11-24.67%, 1.86-17.45, 0.3104-1.2161 nmO.D./${\mu}m$, $1.6875-1.7225ng{\cdot}m/m^{2}{\cdot}s{\cdot}Pa$, and $2.2380{\times}10^{-7}-2.2975{\times}10^{-7}\;mL{\cdot}{\mu}m/m^{2}{\cdot}s{\cdot}Pa$, respectively. TS of blend films decreased, while E, ${\Dalta}E$, and opacity increased with increasing chitosan content. WVP of blend films did not show any significant relationship with mixing ratio and thickness of blend films. Miscibility of films was examined over entire composition range by thermogravimetric analyzer (TGA) and dynamic mechanical analyzer (DMA). TGA results showed gelatin is more thermally stable than chitosan and some interactions among functional groups of two biopolymers. Glass transition temperature $(T_{2})$ of films as determined by DMA decreased with increasing content of chitosan in the blend. Results of thermal analysis indicate high miscibility among polymer components in the blend.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.314-318
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• 1981

In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was $93{\pm}3\:{\mu}m$ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at $37^{\circ}C$. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at $37^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.217-221
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• 2003

Effect of direct addition of $CaCl_2$ into sodium alginate film-making solution and immersion of alginate films into $CaCl_2$ solutions on tensile strength (TS), percentage elongation at break (E), water vapor permeability (WVP), and water solubility (WS) of the films were investigated. TS of alginate films prepared by both methods increased. E of $CaCl_2-added$ films did not change significantly (P>0.05), whereas that of $CaCl_2-immersion$ films decreased significantly (p<0.05). WVP of films prepared by both methods decreased significantly, but the effect was more significant in the $CaCl_2-immersion$ films. Water resistance was not changed in the $CaCl_2-added$ films, whreras increased significantly in $CaCl_2-immersion$ films (p<0.05). Properties of alginate films depend on the concentration of $CaCl_2$ treatments in both methods, and they also depend on treatment time in the immersion method.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.179-184
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• 2022

In this study, edible films made of fish and mammalian gelatins were produced using heat pressing, and their physical properties were investigated. Transparent and smooth films were formed continuously and uniformly using a mixture of fish skin gelatin (FG) or mammalian gelatin (MG), glycerol, and water under the process of heat pressing at 90℃ and 20 MPa for 5 min. Heat-pressed FG films possessed lower light transmittance and tensile strength than heat-pressed MG films; however, their appearance, surface morphology, water vapor permeability, lightness, and redness were not different from those of heat-pressed MG films. Although heat-pressed FG films had lower tensile strength, they had a flatter and more uniform surfaces and demonstrated higher transparency and moisture barrier properties compared to the casted FG films. These results demonstrate the potential utility of heat pressing for the large-scale production of edible films using both FG and MG.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.30-38
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• 2011

Effects of depolymerization treatments of a carbohydrase mixture (CM), ultrasound, and irradiation on the physical properties of defatted mustard meal-based edible films (DMM films) were investigated. DMM hydrocolloids were added to CM (0.42% (w/w solution)), treated by ultrasound (500-700 W, 10-30 min) or ${\gamma}$-ray (40-100 kGy) to prepare film-forming solutions. Films were formed by drying. The CM treatment at 0.42% (w/w), pH 5.5, and 40-$50^{\circ}C$ with a 0.5 hr incubation time resulted in the highest colloidal stability in the film-forming solution. The depolymerization treatments did not dramatically change the water vapor permeability of the films. The solubility of the film decreased up to 53.1% by the CM treatment. The ultrasound treatment (700 W-30 min) decreased tensile strength and elongation. The ultrasound treatment (600 W-20 min) resulted in more compact and uniform structures of the films. Flavor profiles were differentiated by the power level and the time of the ultrasound treatment.

• Journal of Applied Biological Chemistry
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• v.58 no.2
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• pp.145-151
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• 2015

Corn fiber protein (CFP) was extracted from corn wet-milling by-product, corn fiber. CFP films containing various plasticizers and cross-linking agents were prepared and their mechanical properties were determined. Among the plasticizers and cross-linking agents used in this study, the CFP film containing 2 g fructose and 0.03% cinnamaldehyde had the most appropriate physical property. In addition, the CFP films containing green tea extract (GTE) were prepared by incorporating different amounts (0, 0.5, 1.0, 1.5%) of GTE into the film-forming solution. Tensile strength, film solubility, and opacity of the CFP films increased with the addition of GTE, whereas elongation and water vapor permeability of the CFP/GTE films decreased compared to those of the control. The antioxidant activity of the CFP/GTE film was determined in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. As a result, antioxidant activity of the films increased with increasing GTE concentration. Furthermore, antimicrobial activity against Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus increased with increasing GTE concentration. These results indicate that the incorporation of GTE could enhance antioxidant and antimicrobial activities of the CFP films.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.91-101
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• 2015

'Chuhwangbae' pears (Pyrus pyrifolia Nakai) were investigated on how types of paper bag and harvesting dates influenced on skin blackening before harvest as well as fruit quality after harvest. Experiments included four different types of paper bags (NP/YP, GP/YP, NP/BP, and NP/RP) and five different harvesting dates [160, 170, 180, 190, and 200 days after full bloom (DAFB)]. NP/YP and GP/YP indicated for newspaper- and gray paper-outer bag, respectively, with yellow paper-inner bag of the both. NP/BP and NP/RP indicated for newspaper-outer bag of the both with black paper- and red paper-inner bag, respectively. The NP/YP (newspaper/yellow paper) showed high absorbance and air and water vapor permeability in the bags, while the NP/RP (newspaper/red paper) resulted in poor physical properties in the bags. Fruit enclosed with NP/YP resulted in the absence of skin blackening, but fruit with NP/RP bags had the highest skin blackening (12.7%). Occurrence of skin blackening was concentrated on the middle and calyx end-part of fruit region. NP/RP bag treatment was likely to increase fruit weight, firmness, titratable acidity, and fruit surface color. Harvest at high relative humidity in air increased skin blackening of fruit. Later fruit harvest, such as 190 and 200 DAFB, increased skin blackening, fruit weight, and sugar content while decreasing fruit firmness and titratable acidity.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.142-146
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• 2005

Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/wheat gluten-laminated film is suitable as packaging material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.121-125
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• 2006

To study the effects of plasticizer concentration and its ratio on the physical properties of silk fibroin films, polyethylene glycol (PEG) was used at 4 different concentrations; 1, 2, 3, $4.5\%$ (w/v). Tensile strength (TS) and water vapor permeability (WVP) increased with the increase of PEG concentration, while opposite trend was observed for percent elongation of silk fibroin films. WVP of silk fibroin films increased from $2.54\;ng{\cdot}m/m^2spa$ for $1\%$ of PEG to $5.41\;ng{\cdot}m/m^2sPa$ for $4.5\%$. In addition, a mixture of PEG and glycerol (Gly) as a plasticizer was used at the ratio of 100:0, 75:25, 50:50, 25:75, and 0:100 (w/w). Percent elongation of the films was improved to $130.95\%$ when the ratio of 75:25 was used. On the contrary, WVP of silk fibroin films increased with the decrease of the ratio of PEG:Gly. Effect of the plasticizer concentration and its ratio on the color of silk fibroin films was negligible. These results suggest that mixture of PEG and Gly as a plasticizer provide more flexible than PEG alone in silk fibroin films, and the best ratio of PEG to Gly was 75:25.