• 한국포장학회:학술대회논문집
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• 2007.04a
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• pp.39-48
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• 2007

Safety of packaging foods has increasingly been a significant global issue in recent years. This paper aims to present the broad information and perspectives on food packaging safety in Thailand. This paper compiles the use of different packaging materials, their safety characteristics, and the regulations in Thailand in accordance with the world regulations. In addition, it covers the opinion of various parties related to food packaging in Thailand. Some scientific based results coupled with the interviewing and questionnaire data from the previous and ongoing researches are discussed here. This paper summarizes the food packaging safety in Thailand today and proposed the trends tomorrow along with the future world requirements.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.31-38
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• 2022

Due to the increasing consumer demands for the safety, shelf life, and quality of food, the application and development of active packaging in the food and packaging industry have been improved. According to the standards and specifications of the Republic of Korea for utensils, containers, and packages, the function of active packaging is to remove or alleviate factors that degrade food quality. Although extensive reviews regarding the development and commercialization of active packaging have been conducted, the legal regulations and safety assessments concerning active packaging have rarely been examined. This review provides information regarding the definition, structure, components, operational mechanisms, and applications for active packaging that actively removes oxygen, moisture, carbon dioxide, and ethylene. Furthermore, the legal regulations and research results related to the development of test methods for safety assessments of active packaging are investigated.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.211-216
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• 2009

In order to cope with risk issues of overseas on 4,4'-diaminodiphenylmethane (4,4'-MDA) known to used in the production of polyamide resins, we investigated on 4,4'-MDA migration from plastic cooking utensils. 93 samples of plastic cooking utensils were collected from the retail markets in 7 major cities of Korea during March to June, 2007 and 4,4'-MDA levels migrated to food simulants, water, 4% acetic acid, 20% ethanol and n-heptane, on plastic cooking utensils was quantified by liquid chromatography with tandem mass spectrometry (LC-MS/MS). 4,4'-MDA was detected in 14 samples, and the levels of 4,4'-MDA migrated to food simulants were in the range of $0.001{\sim}0.026$ ppm. Among them, the 4,4'-MDA migration amounts of 2 samples were above 0.01 ppm defined by the EU.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.218-221
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• 2008

The levels of sulfites in wooden chopsticks were analyzed using two different methods, distillation-alkali titration and ion chromatography. According to the two methods, Sulfur dioxide($SO_2$) was validated by 0.6 and 0.2 ${\mu}ml$ of limit of detection(LOD), 1.8 and 0.5 ${\mu}ml$ of limit of quantification, (LOQ) and a $R^2>0.998$ for linearity, respectively. The recoveries of $SO_2$ from food simulants spiked ar levels of 100 ppm were 70.2-100.2%. 158 samples of wooden chopsticks were monitored the migrated amounts of sulfites. Sulfites were detected in 30 samples in ranged of 0.6 to 15.5 ppm. Maximum migration level, 15.5 ppm of sulfites was considered giving no harmful effect to human since it was reached 5.5% of estimated SML.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.141-148
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• 2018

Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.

• Food Science and Industry
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• v.50 no.2
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• pp.52-59
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• 2017

Nano-packaging is defined as food packages produced with nanoparticles or using nanotechnology in their process. Nano-packaging has become more available in the current market because of its enhanced functional properties such as antimicrobial and barrier properties. However, consumers have worried about toxicity by migration of nanomaterials from packaging to food. Currently, many commercialized products are coated or composited with inorganic nanomaterials such as nanosilver, nanoclay, zinc oxide, titanium dioxide, and so on. In this study, nanomaterials used in food packaging were classified and the commercially available nano-packaging were screened. Study on the migration of nanomaterials in various food simulants was also summarized.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.91-96
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• 2006

The widespread use of packaging materials on food packages sometimes causes off-flavor and deterioration in the food by migration of packaging materials which consist of mainly plastic materials and printing ink solvents. Even though migration of the residual packaging materials does not generally cause safety problems in the contained food, it certainly can generate off-flavor and finally deteriorate quality of the finished product. In highly consumer-oriented markets, quality of the finished product is gaining more importance economically, so profound and thorough study about migration into food to maintain the fine quality of the end product becomes an importance issue. Studies have been conducted about migration of various packaging materials and the chemical reactions between the food components and the materials used for food packaging (Brody, 1989; Mcneal and Breder, 1987; Lawson, G and Lawson, C, 1996). Several of these studies have measured partition coefficient values (Kp) between packaging materials and various food samples and involved finding factors that affected the partitioning behavior of packaging materials into the contained food. However, to enable prediction of partitioning, data are still needed on the relation of packaging material chemical structure and properties to partitioning behavior, and on the partitioning behavior of various food ingredients and the total food compositions.

• 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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.149-158
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• 2021

Advances in food packaging play an important role in keeping food manufacturing and food supply safe. Food packaging facilitates the storage, handling, transportation and preservation of food, and also contributes to the minimization of food waste. On the other hand, food packaging materials have high production volumes, short usage times, and accelerate the occurrence of environmental problems related to waste. The circular economy has already been introduced to pursue sustainability through resource conservation and recycling, and to reduce waste and carbon emissions. By activating an eco-friendly economic system that minimizes resource depletion and environmental pollution, reducing, reusing, recycling and redesigning the goals of the circular economy will reduce the impact of food packaging on the environment. This review focused on the safety aspects of recycled food packaging as recycling is currently considered an important means of packaging waste management. Assessing the safety of recycled packaging is very important because recycling can increase the levels of potentially hazardous chemicals in packaging and in the food after they are migrated. Various food packaging materials such as plastic, paper and cardboard, aluminum, steel, and multi-material multi-layers packaging are commonly used, but only the recycling safety of plastic food packaging materials, which is the most used and has a significant increase in post-use problem, is discussed in this review.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.556-560
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• 2015

This study was aimed at investigating the natural occurrence of caffeine, theobromine, and theophylline in tea leaves. Sample clean-up was based on a simple solid phase extraction (SPE) treatment, and simultaneous analysis was performed by high performance liquid chromatography (HPLC). This method showed good results in terms of linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ). The caffeine, theobromine, and theophylline contents of tea leaves (n = 228) ranged from 5.4 to 58.2 mg/g, from not detected to 11.2 mg/g, and from not detected to 0.7 mg/g, respectively. The results obtained in this study can be used as fundamental data of caffeine, theobromine, and theophylline contents in tea leaves.