• Food Science and Preservation
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• v.10 no.4
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• pp.574-583
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• 2003

There have been a lot of research efforts on development of active food packaging structures and materials in the form of plastic films and containers, along with investigating novel polymers and bioactive compounds for packaging purpose, in order to improve storage stability and safety of foods during distribution and sale. Recently, great interests focus on antimicrobial package films, as an active packaging system, made from synthetic plastic polymer% and natural biopolymers containing various antimicrobial substances for food packaging applications. In this active system, substances are slowly released onto the food surface. However, antimicrobial activity as well as physical properties of the films can be significantly influenced by several factors such as polymer matrix, antimicrobial compounds, and interactions between polymers and compounds. Thus, this study reviews present status of antimicrobial food packaging films in overall performance aspects including types of polymers and active substances, test for antimicrobial activity, and changes in mechanical and antimicrobial properties by preparation method.

• Food Science and Preservation
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• v.8 no.3
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• pp.264-268
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• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.

• Journal of Microbiology and Biotechnology
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• v.17 no.3
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• pp.520-523
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• 2007

Edible films of gelatin and com zein were prepared by incorporating nisin to the film-forming solutions. Com zein film with nisin of 12,000 IU/ml had an increase of 11.6 MPa in tensile strength compared with the control, whereas gelatin film had a slight increase with the increase of nisin concentration added. Water vapor permeability for both com zein and gelatin films decreased with the increase of nisin concentration, thus providing a better barrier against water. Antimicrobial activity against Listeria monocytogenes increased with the increase of nisin concentration, resulting in 1.4 log cycle reduction for com zein film and 0.6 log cycle reduction for gelatin film at 12,000 IU/ml. These results suggest that incorporation of nisin into com zein and gelatin films improve the physical properties of the films as well as antimicrobial activity against pathogenic bacteria during storage, resulting in extension of the shelf life of food products by providing with antimicrobial edible packaging films.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.1-11
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• 2018

In this study, pro-oxidant($d2w^{(R)}$) and rPP/ZnO nanocomposite flexible films for food packaging were prepared, and their mechanical and antimicrobial properties were investigated. As a result, the carbonyl index and hydroxyl index increased with exposured time to heat and UV rays. Surface analysis showed that the addition of zinc oxide improved the dispersibility and compatibility of the polymer, so that the surface of the composite film was smooth and the zinc oxide particles were smaller than the compared film. And it kept the physical properties by heat and UV ray blocking effect, and it worked to reduce decomposition. In the antimicrobial activity test, the microbial reduction rate was 3 logs or more at the use concentration of zinc oxide. The tensile strength was increased and the elongation was decreased. Oxidative degradability of multi-layered film in UV exposured for 72 hours, the molecular weight of the film decreased by 75.6%, 1,294 g/mol Mn and 5,920 g/mol Mw. In the safety analysis of food packaging materials, we obtained that are in standard of polypropylene, a food contact material of domestic law.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.27-34
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• 2018

In this work, nano ZnO was introduced into low density poly ethylene (LDPE) composites films with various contents (0, 0.5, 1.0, 3.0 and 5.0 wt%) by melt-extrusion. Their basic properties such as crystallinity, chemical bonds and surface morphology were examined by XRD, FTIR and SEM. XRD patterns and FTIR peaks intensity were increased in proportion to the ZnO contents. SEM images showed well dispersed nano ZnO in LDPE composite films. Antimicrobial functionality of LDPE-nano ZnO composite films was also studied and the presence of nano ZnO resulted in significant improvement of antimicrobial functionality compared to the pure LDPE film. To evaluate influence of nano ZnO on LDPE properties required as packaging material, thermal, mechanical, gas barrier and optical properties of LDPE-nano ZnO composite films were characterized with various analytical techniques including TGA, UTM, OTR, WVTR and UV-Vis spectroscopy. As a result, except optical and mechanical properties of LDPE, no significant effects were found in other properties. Opacity of pure LDPE was greatly increased with increasing concentration of nano ZnO and tensile strength was also improved at 0.5wt% ZnO content.

• Food Science and Industry
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• v.50 no.2
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• pp.37-51
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• 2017

Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.41-49
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• 2014

This study illustrates the synthesis of gelatin based zinc oxide nanoparticle (ZnONPs) incorporated nanocomposite films using different concentrations of ZnONPs. The ZnONPs were oval in shape and the size ranged from 100- 200 nm. The nanocomposite films were characterized by UV-visible, FE-SEM, FT-IR, and XRD. The concentrations of ZnONPs greatly influenced the properties of nanocomposite films. The absorption peaks around 360 nm increased with the increasing concentrations of ZnONPs. The surface color of film did not change while transmittance at 280 nm was greatly reduced with increase in the concentration of ZnONPs. FTIR spectra showed the interaction of ZnONPs with gelatin. XRD data demonstrated the crystalline nature of ZnONPs. The thermostability, char content, water contact angle, water vapor permeability, moisture content, and elongation at break of nanocomposite films increased, whereas, tensile strength and modulus decreased with increase in the concentrations of ZnONPs. The gelatin/ZnONPs nanocomposite films showed profound antibacterial activity against both Gram-positive and Gram-negative food-borne pathogenic bacteria. The gelatin/$ZnONP^{1.5}$ nanocomposite film showed the best UV barrier and antimicrobial properties among the tested-films, which indicated a high potential for use as an active food packaging films with environmentally-friendly nature.

• Journal of Microbiology and Biotechnology
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• v.18 no.3
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• pp.568-572
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• 2008

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) in combination with BN/PE film on the shelf life and quality of fresh-cut iceberg lettuce during cold storage. The total mesophilic population in the sample packed in BN/PE film under MAP conditions was dramatically reduced in comparison with that of PE film, PE film under MAP conditions, and BN/PE film. The $O_2$ concentration in the BN/PE film under MAP conditions decreased slightly as the storage period progressed. The coloration of the iceberg lettuce progressed the slowest when it was packaged in BN/PE film under MAP conditions, followed by BN/PE film, PE film, and PE film under MAP conditions. The shelf life of fresh-cut iceberg lettuce packaged in the BN/PE film under MAP conditions was extended by more than 2 days at $10^{\circ}C$ as compared with that of the BN/PE film in which the extension effect was more than 2 days longer than that of PE, PET, and OPP 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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.79-86
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• 2023

In this study, poly(lactic acid) (PLA) and Poly(butylene-adipate-co-terephthalate) (PBAT) composite films containing calcined oyster shell powder (OSP) were evaluated for the applicability of antimicrobial packaging. PLA/PBAT-OSP composite films were prepared using twin-screw extruder. The OSP composite was incorporated into PLA/PBAT blend with different ratios (0, 1, 3, 5 and 10%) and the effect of OSP in the PLA/PBAT matrix was evaluated. The PLA/PBAT-OSP composite films were evaluated for properties using FT-IR, SEM, TGA, DSC, UTM, UV-vis, and Contact angle, as well as antimicrobial property was examined according to ISO 22196 - Antimicrobial Plastic Test. As OSP was added, it showed high antimicrobial activities for both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. On the other hand, it was found that mechanical properties decreased as OSP was added. For the application of PLA/PBAT-OSP composite films as an antimicrobial packaging material, it is necessary to improve the dispersibility of OSP in the PLA/PBAT composite films and their physical properties at the same time.