Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Natural antibacterial materials and nanotechnology for food industry

식품산업용 천연항균소재와 나노기술

  • Han, Saem (Dyne soze Co., Ltd.) ;
  • Yoon, Tae Mi (Dyne soze Co., Ltd.) ;
  • Choi, Tae Ho (Dyne soze Co., Ltd.) ;
  • Kim, Jin Yong (Dyne soze Co., Ltd.) ;
  • Park, Ji Woon (Department of Biosystems & Biomaterials Science and Engineering, College of Agricultue and Life Sciences (CALS), Seoul National University) ;
  • Park, Shin Jae (Department of Biosystems & Biomaterials Science and Engineering, College of Agricultue and Life Sciences (CALS), Seoul National University) ;
  • Kim, Yong Ro (Department of Biosystems & Biomaterials Science and Engineering, College of Agricultue and Life Sciences (CALS), Seoul National University) ;
  • Abdur, Razzak Md. (Department of Food and Nutrition, College of Natural Science, Myongji University) ;
  • Lee, Ji Eun (Department of Food and Nutrition, College of Natural Science, Myongji University) ;
  • Choi, Shin Sik (Department of Food and Nutrition, College of Natural Science, Myongji University)
  • 한샘 (주식회사 다인소재) ;
  • 윤태미 (주식회사 다인소재) ;
  • 최태호 (주식회사 다인소재) ;
  • 김진용 (주식회사 다인소재) ;
  • 박지운 (서울대학교 농업생명과학대학 바이오시스템소재학부) ;
  • 박신제 (서울대학교 농업생명과학대학 바이오시스템소재학부) ;
  • 김용노 (서울대학교 농업생명과학대학 바이오시스템소재학부) ;
  • ;
  • 이지은 (명지대학교 자연과학대학 식품영양학과) ;
  • 최신식 (명지대학교 자연과학대학 식품영양학과)
  • Received : 2018.09.05
  • Accepted : 2018.09.14
  • Published : 2018.09.30
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Abstract

Natural and synthetic antibacterial materials are used in foods to avoid bacterial contamination-induced food poison and deterioration. Due to the human and environmental safety, natural products including plant extracts have been extensively added into foods as antibacterial materials. Since some of core molecules comprised in those plant extracts are hardly dissolved in aqueous phases or food matrixes, nanotechnological approaches have been suggested to overcome such obstacles. Here we report domestic and international various types of plant- or non-plant-origin antibacterial materials that have been commercialized and used for the food industry. To improve solubility and stability of such antibacterial materials, nano-encapsulation or nano-complexation methods are also investigated focusing on the utilization of dextrins and proteins as coating materials.

Keywords

References

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