Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Use of a Gelatin Film Containing Grapefruit Seed Extract in the Packaging of Strawberries

자몽종자 추출물을 함유한 젤라틴 필름의 딸기에의 포장 적용

  • Lim, Geum-Ok (Department of Food Science & Technology, Chungnam National University) ;
  • Jang, Sung-Ae (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Ju-Yeon (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Jin (Department of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Received : 2009.12.10
  • Accepted : 2010.02.26
  • Published : 2010.04.30
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Abstract

Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.

자몽종자추출물(GSE)이 다른 농도(0, 0.6, 1.0%)로 첨가된 젤라틴 필름을 제조하여 필름의 물성과 딸기의 포장 효과를 각각 조사하였다. GSE의 농도가 증가함에 따라 젤라틴 필름의 신장률은 증가하였으나 인장강도는 대조구의 46.39 MPa에서 1.0% GSE 함유 젤라틴 필름 경우에 31.96 MPa로 감소하였고, 필름의 투습도는 GSE의 농도에 의해 영향을 받지 않았다. GSE 1.0%가 함유된 젤라틴 필름은 E. coli O157:H7과 L. monocytogenes의 성장을 억제하였다. GSE 1.0%가 함유된 젤라틴 필름을 딸기 포장에 적용하였을 때 저장 12일 차에서 대조구에 비해 총 호기성 세균, 효모 및 곰팡이의 수가 각각 1.60, 1.43 log CFU/g 낮은 값을 나타내었다. 또한 1.0% GSE-젤라틴 필름으로 포장한 딸기가 대조구나 젤라틴 필름만으로 포장한 딸기에 비해 관능적 품질이 우수하였다. 따라서 1.0% GSE-젤라틴 필름 포장이 딸기의 저장 중 미생물학적 위해인자의 감소와 딸기의 품질유지에 효과적인 방법이라고 판단된다.

Keywords

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