• Journal of Microbiology and Biotechnology
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• v.16 no.4
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• pp.597-604
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• 2006

In order to extend the shelf-life of packaged or coated foods, an antibacterial edible film containing 1.8% of BLS was developed from the defatted corn germ meal, which had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. Water vapor permeability of the fermented film $(88.3mg/cm^2\;h)$ was higher than those of the normal corn germ films $(75.8mg/cm^2\;h)$. Protein solubility of the fermented film was also higher than ordinary corn germ film at the pH range of 3-10. The fermented corn germ film had higher tensile strength and lower % elongation (elongation rate) than the ordinary corn germ film. The antimicrobial activity of the film was more than 50% of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the corn germ protein film with bacteriocin-like substance was applied on the mashed sausage media containing E. coli, the bacterial growth inhibition was higher than the ordinary corn protein film.

• Journal of dental hygiene science
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• v.11 no.5
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• pp.405-410
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• 2011

The aim of this study was to evaluate antibacterial effect of Cl coated titanium. To coat the Cl on the titanium, first, the titanium was modified by blasting treatment with hydroxyapatite and alumina powder. Anodization process was completed using electrolyte solution of 0.04 M ${\beta}$-glycerol phosphate disodium salt n-hydrate, 0.4 M calcium acetate n-hydrate and 1 M NaCl on the condition of 250 voltages for 3 min. Surface morphology and elements' observation were performed with scanning electron microscopy and energy dispersive spectroscopy and surface profiler was used to analyze the surface roughness. Antibacterial effect was evaluated by film adhesion method. The anodized titanium after blasting showed dimpled surface contained the Cl. Surface average roughness of these surfaces had significantly higher compared to polished titanium. Result of antibacterial test showed that anodized titanium after blasting had an enhanced antibacterial effect compared to the polished titanium. Therefore, these results suggested that titanium contained Cl by anodization after blasting had a rough surface as well as antibacterial effect.

• Journal of Life Science
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• v.34 no.8
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• pp.540-547
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• 2024

The continuous use of polymer materials has exacerbated waste and environmental challenges, spurring a growing interest in eco-friendly polymers, especially biodegradable polymers. These polymers are gaining attention for their potential as antimicrobial agents, particularly in fields like food packaging a need further underscored by the recent COVID-19 pandemic. This study focuses on the development of an antibacterial polymer by combining poly-butylene adipate terephthalate (PBAT) with zinc pyrithione (ZnPt). The antibacterial properties were assessed through turbidity analysis, the shaking flask method, and the film adhesion method. The antibacterial activities of the composites with varying ZnPt% (w/w) contents (0, 0.1, 0.3, and 0.5) were evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Results revealed that even at a low concentration of 0.1% (w/w), the composites demonstrated significant antibacterial activity against both Gram-positive bacteria (S. aureus) and Gram-negative bacteria (E. coli). Composites with ZnPt concentrations of 0.3% (w/w) or higher achieved over 99.999% antibacterial efficacy. Field emission scanning electron microscopy (FE-SEM) analysis of the fracture surfaces of the composites confirmed the uniform distribution of ZnPt particles, ranging from 1-4 ㎛. Further FE-SEM analysis of bacterial suspensions exposed to the composite surfaces showed clear evidence of cell wall destruction in both E. coli and S. aureus. As an antimicrobial biodegradable polymer, PBAT-ZnPt composites show great promise for applications in various sectors, including food packaging.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1128-1149
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• 2023

In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.69-77
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• 2019

Agar-based nanocomposite films were prepared by incorporation of zinc oxide nanoparticles (ZnONP) and grapefruit seed extract (GSE). The composite films were characterized using FT-IR, UV-visible spectroscopy and thermalgravimetric analysis (TGA). The composite films showed light absorption peaks at 220 and 380 nm, characteristic for GSE and ZnONP, respectively. The UV-light transmittance of the agar film was markedly reduced from 54.4 ± 1.3% to 5.8 ± 2.5% with little sacrifice of transparency when 3 wt% ZnONP and 5 wt% GSE were added. The mechanical and water vapor barrier properties increased slightly though they were not significant statistically by the addition of ZnONP and GSE. The nanocomposite films showed stronger antibacterial activity against L. monocytogenes than E. coli O157: H7 and the antibacterial activity was affected by bacterial types as well as concentrations of ZnONP and GSE. The nano-composite film incorporated with 3 wt% of ZnONP and 5 wt% of GSE exhibited strong antibacterial activity against Listeria monocytogenes and E. coli O157: H7. The results indicate that 3 wt% of ZnONP and 5 wt% of GSE are the optimal concentrations for producing functional agar/ZnONP/GSE composite films.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1303-1309
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• 2004

In order to extend shelf-life of the packaged or coated foods, an antibacterial edible film was developed. Antimicrobial activities of 9 bacteriocin-like substance (BLS)­producing strains were evaluated after growing them on defatted soybean meal medium (DSMM). Bacillus subtilis was selected among those, because it showed the biggest inhibition zone against 6 problem bacteria in food. The antimicrobial edible film, containing $0.32\%$ of BLS, was produced from the fermented soybean meal with B. subtilis at the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. The antimicrobial activity of the film was over $50\%$ of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the soy protein film with BLS was applied on the agar media containing E. coli, the growth inhibition was much higher than the ordinary soy protein film. These results indicate that the soy protein film with BLS from B. subtilis can be used as a new packaging material to extend the shelf-life of foods.

• Food Science and Preservation
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• v.10 no.3
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• pp.411-416
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• 2003

An effort was attempted to utilize an under-utilized protein source, rice bran protein, in coating or wrapping food material for the purpose of protection them from oxidation and bacterial infection. However, the utilization of rice bran protein as a food coating material is limited because the rice bran protein coating material itself can be spoiled by a bacterial infection. Therefore, this study was conducted to produce the economical and antibacterial rice bran protein film by utilizing rice bran and bacteriocin-producing microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially purified after 33h of shaking incubation at 30$^{\circ}C$. The amount of amino-type nitrogen did not increase in the rice bran protein film containing the bacteriocin any more after gradual increase upto the content of 0.22％ for 8 days, while that without the bacteriocin increased continuously, implying that application of the bacteriocin to the rice bran had positive effects on prolonging the shelf-life of not only film itself but also the foods wrapped by this film.

• Membrane Journal
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• v.31 no.5
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• pp.293-303
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• 2021

Separation membranes used in water filtration, protein purification or biomedical filtration device frequently undergo membrane fouling for several reasons. The formation of biofilm on the membrane surface by bacteria causes a severe problem for durability of the membrane. For the protein separation, the membrane pores get blocked due to surface hydrophobicity of the membrane. There are several approaches controlling the membrane fouling and one of them is the incorporation of silver nanoparticles. Antibacterial properties of silver nanoparticles are well known and thus widely used in several applications. In this review, we have focused on the membranes where silver nanoparticles or its derivatives are either incorporated in the active layer of thin film composite membranes or uniformly distributed throughout the whole membranes.

• Membrane Journal
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• v.32 no.1
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• pp.23-32
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• 2022

Bacteria grow biofilm on various surface such as separation membrane, food packaging film and biomedical device. Growth of biofilm is associated with the formation of a complex structure of exopolysaccharides. Effect of antibacterial effect reduce drastically once the biofilm developed due to the difficulties in mass transport of antimicrobial agent. In order to enhance the antibacterial activity, surface of the membrane is modified, coated or immobilized with functional materials with biocidal properties. One of the idea is to introduce positive charge on the membrane surface by the presence of quaternary ammonium group which might displace divalent metal ion such as magnesium or calcium present in the bacteria cell wall. Efficacy of cell membrane disruption depends on the mobility of the agents available directly on the surface environment. In this review, various biocidal agents like quaternary ammonium group, helamine or zwitter ion containing membrane are discussed.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.15-25
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• 2023

Since the COVID-19 crisis, the use of disposable packaging materials and delivery services, which raise environmental and social issues with waste disposal, has significantly increased. Antimicrobial active packaging has emerged as a viable solution for extending the shelf-life of foods by minimizing microbial growth and decomposition. In this review article, we provide a comprehensive overview of current research trends in antimicrobial active film and coating published over the last five years. First, we introduced various polymer materials such as film and coating that are used in active packaging. Next, various types of antimicrobial (antibacterial, antifungal, and antiviral) packaging including essential oil, extracts, biological material, metal, and nanoparticles were introduced and their activities and mechanisms were discussed. Finally, the current challenges and prospects were discussed. Overall, this review provides insights into the recent advancements in antimicrobial active packaging research and highlights the potential of the technology to enhance food safety and quality.