• Food Science of Animal Resources
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• v.33 no.1
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• The Journal of the Acoustical Society of Korea
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• v.33 no.5
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• pp.291-299
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• 2014

To probe the temperature elevation effect caused by ultrasound, a tissue mimicking phantom was newly suggested. A carrageenan gel was adopted to realize not only the required transparency for visualization but also acoustic characteristics similar to human tissue. To visualize the temperature elevation inside phantom, thermochromic film with a critical temperature of discoloration was introduced. Acoustic characteristics of the tissue mimicking phantom were examined when the concentrations of carrageenan and sucrose changed. As the results, the attenuation coefficient of the phantom could be controlled in the range of 0.44~0.49 dB/cm/MHz, and the acoustic impedance in the range of 1.52~1.77 Mrayls. We could control the acoustic characteristics of the phantom by different concentration of carrageenan and sucrose, and it was possible to examine the temperature elevation caused by ultrasound in the phantom. The suggested method was verified by noninvasively visualizing the temperature elevation due to planar and focused ultrasound using the fabricated phantom.

• Food Science and Preservation
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• v.31 no.1
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• pp.126-137
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• 2024

In this study, zinc oxide nanoparticles (ZnONPs) were synthesized using three distinct zinc salts: zinc acetate, zinc chloride, and zinc nitrate. These ZnONPs were subsequently utilized in the fabrication of carrageenan-ZnONPs (Car-ZnONPs) composite films. The study assessed influence of the various ZnONPs on the morphological, water vapor barrier, color, optical, and antimicrobial properties of the Car-ZnONPs composite films. The surface morphology and UV-blocking attributes of the composite films were affected by the type of ZnONPs used, but their surface color, transparency, and chemical structure remained unaltered. The composite film's thickness and elongation at break (EB) significantly increased, while the tensile strength significantly decreased. In contrast, film's elastic modulus (EM) and water vapor permeability coefficient (WVP) showed no significant difference. All the composite films with added ZnONPs demonstrated potent antibacterial activity against Escherichia coli O157:H7 and Listeria monocytogenes . Among the carrageenan-based composite films, Car-ZnONPs^ZC showed the highest antibacterial and UV-blocking properties, and its elongation at break was significantly higher than that of the pure carrageenan films. This suggests that ZnONPs composite films have the potential to be used as an active packaging film, preserve the safety of the packaged food and extend shelf life.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1381-1387
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• 1998

Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto ${\kappa}-carrageenan$ films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value $(0.497\;ng\;m/m^2\;s\;Pa)$ was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at $-20^{\circ}C$. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.363-371
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• 1998

Locust bean gum (LBG)-based edible film was prepared, and opacity, water vapor permeability (WVP), tensile strength (TS) and elongation (E) of the film were measured. Opacity values of the film was a little higher than that of other transparent films. WVP decreased as LBG concentration decreased. Plasticizers and drying temperature didn't seem to influence WVP. WVP of the film increased greatly at 85% RH as compared to that of 0% RH. WVP of the film seemed to increase linearly with thickness of the film. But WVP of the film was lower those of other edible films. TS increased with increase of LBG concentration, and decreased with increase of glycerol concentration. E decreased with increase of LBG concentration, and increased with increase of sorbitol concentratin. LBG-based composite films were prepared by adding agarose, k-carrageenan or xanthan gum. TS and E of the composite film with addition of k-carrageenan increased.

• Food Science and Preservation
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• v.12 no.1
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• pp.17-22
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• 2005

This study analyzed the change of physical and chemical characteristics on the safflower seed produce coated edible film. L and a value of safflower seed product coated edible film were slowly increased during storage, while b value decreased. Moisture content were increased during storage. Acid valus welt less increased when edible film was ased. Peroxide values were also increased during storage, but peroxide value in products coated sodium caseinate or k-carraggenan was $50\%$ in the control after 30 days of storage. The value of sensual test was higher in products coated sodium caseinate or k-carraggenan than those of control. Coating with sodium caseinate or k-carraggenan was effective for acidification retardation and quality improvement of safflower seed products.

• Journal of Pharmaceutical Investigation
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• v.29 no.2
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• pp.137-143
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• 1999

Ketoprofen together with various permeation enhancers was incorporated into a novel soft hydrogel which is semi-solid in a container and to form a thin film within a few minutes after applying on the skin. The effect of various enhancers on the skin permeation of ketoprofen from a soft hydrogel was investigated using in vitro and in vivo method. In vitro rat skin permeation of ketoprofen from soft hydrogel was conducted using modified Keshary-Chien diffusion cells. In vivo ketoprofen absorption was also investigated in rats, and the results were compared with that of commercial products. Anti-inflammatory activities were determined using carrageenan-induced paw edema method and adjuvant-induced arthritis method in rats. The anti-inflammatory activity of ketoprofen soft hydrogel formulation with that of commercial products were compared. In vitro as well as in vivo studies showed that $HPE-101^{\circledR}$ was the most effective skin permeation enhancer among those used in this study. Addition of an adhesive (polyisobutylene) in the soft hydrogel decreased skin permeation of ketoprofen. Paw edema and anti-arthritis tests showed that soft hydrogel containing $HPE-101^{\circledR}$ was more effective than the commercial products, which was consistent with the in vivo absorption experiment results.