$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

식품의 선도 유지를 위한 액티브 포장 연구 고찰 기능성 방출 조절 포장 중심
Overview of active packaging to maintain the quality of fresh food products - focusing on controlled release packaging 원문보기

식품과학과 산업 = Food science and industry, v.50 no.2, 2017년, pp.27 - 36  

이명호 (연세대학교 패키징학과) ,  이윤석 (연세대학교 패키징학과)

Abstract AI-Helper 아이콘AI-Helper

Today, the food packaging industry has a great interest in using active packaging to fresh food product as a solution for the future to positively provide its quality, safety and shelf life. Many researches have extensively studied functional packaging strategies in recently years. Controlled releas...

주제어

AI 본문요약
AI-Helper 아이콘 AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

문제 정의

  • 따라서 본 논문에서 식품 산업에서 여전히 주요관심이 되고 있는 기능성 식품 포장 연구 중 액티브 포장 기술을 중심으로 전반적인 내용을 검토하고 최근 발전 기술의 현황에 대해서 살펴보고자 한다.
본문요약 정보가 도움이 되었나요?

참고문헌 (44)

  1. Pereira de Abreu DA, Cruz JM, Paseiro-Losada P. Active and intelligent packaging for the food industry. Food Rev. Int. 28 :146-187 (2012) 

  2. Coles R, McDowell D, Kirwan MJ. Food packaging technology. CRC Press (2003) 

  3. Vermeiren L, Devlieghere F, Van Beest M, De Kruijf N, Debevere J. Developments in the active packaging of foods. Trends Food Sci. Technol. 10 : 77-86 (1999) 

  4. Bodbodak S, Rafiee Z. Recent trends in active packaging in fruits and vegetables, pp. 77-125. In: Eco-Friendly Technology for Postharvest Produce Quality. Academic Press (2016) 

  5. Han JH. A review of food packaging technologies and innovations. pp. 3-12. In: Innovations in food packaging. Academic Press (2014) 

  6. Barros-Velazquez J. Antimicrobial food packaging. Academic Press (2015) 

  7. Lee SY, Lee SJ, Choi DS, Hur SJ. Current topics in active and intelligent food packaging for preservation of fresh foods. J. Sci. Food Agr. 95 : 2799-2810 (2015) 

  8. Arabi SA, Chen X, Shen L, Lee DS. Flavor-release food and beverage packaging, pp. 96-108. In: Emerging Food Packaging Technologies. Woodhead Publishing (2012) 

  9. Uz M, Altmkaya SA. Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate. LWT-Food Sci. Technol. 44: 2302-2309 (2011) 

  10. Mastromatteo M, Mastromatteo M, Conte A, Del Nobile MA. Advances in controlled release devices for food packaging applications. Trends Food Sci. Technol. 21: 591 -598 (2010) 

  11. Fortunati E, Luzi F, Dugo L, Fanali C, Tripodo G, Santi L, Kenny JM, Torre L, Bernini R. Effect of hydroxytyrosol methyl carbonate on the thermal, migration and antioxidant properties of PVA-based films for active food packaging. Polym. Int. 65: 872-882 (2016) 

  12. Yam KL, Zhu X. Controlled release food and beverage packaging. pp. 13-26. In : Emerging Food Packaging Technologies. Woodhead Publishing (2012) 

  13. Campos EVR, de Oliveira JL, Fraceto LF. Applications of Controlled Release Systems for Fungicides, Herbicides, Acaricides, Nutrients, and Plant Growth Hormones: A Review. Adv. Sci. Eng. Med. 6 : 373-387 (2014) 

  14. Perez de Luque A, Rubiales D. Nanotechnology for parasitic plant control. Pest Manag. Sci. 65: 540-545 (2009) 

  15. Langer R, Peppas N. Chemical and physical structure of polymers as carriers for controlled release of bioactive agents: a review. J. Macromol. Sci., Rev. Macromol. Chem. Phys. 23: 61-126 (1983) 

  16. Rathinamoorthy R. Nanofiber for drug delivery system-principle and application. Pak. Text. J. 61: 45-48 (2012) 

  17. Gomez-Estaca J, Lopez-de-Dicastillo C, Hemandez-Munoz P, Catala R, Gavara R. Advances in antioxidant active food packaging. Trends Food Sci. Technol. 35: 42-51 (2014) 

  18. Otoni CG, Espitia PJP, Avena-Bustillos RJ, McHugh TH. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Res. Int. 83: 60-73 (2016) 

  19. Seo HS, Bang J, Kim H, Beuchat LR, Cho SY, Ryu JH. Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli 0157:H7 on spinach leaves. Int. J. Food Microbiol. 159: 136-43 (2012) 

  20. Ayala-Zavala JF, Gonzalez-Aguilar GA. Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system. J. Food Sci. 75: M398-405 (2010) 

  21. Sekiyama Y, Mizukami Y, Takada A. Corrosiveness of allyl isothiocyanate towards metals, rubbers and plastics and ability of allyl isothiocyanate vapor to permeate plastic films. J. Food Hyg. Soc. Japan 36 : 375-382 (1995) 

  22. Kruijf ND, Beest MV, Rijk R, Sipilainen-Malm T, Losada PP, Meulenaer BD. Active and intelligent packaging: applications and regulatory aspects. Food Addit. Contam. 19: 144-162 (2002) 

  23. Nguyen Van Long N, Joly C, Dantigny P. Active packaging with antifungal activities. Int. J. Food Microbiol. 220: 73-90 (2016) 

  24. Tramon C. Modeling the controlled release of essential oils from a polymer matrix-A special case. Ind. Crops Prod. 61: 23-30 (2014) 

  25. Kayaci F, Ertas Y, Uyar T. Enhanced thermal stability of eugenol by cyclodextrin inclusion complex encapsulated in electrospun polymeric nanofibers. J. Agr. Food Chem. 61: 8156-65 (2013) 

  26. Moshe I, Weizman O, Natan M, Jacobi G, Banin E, Dotan A, Ophir A. Multiphase thermoplastic hybrid for controlled release of antimicrobial essential oils in active packaging film. Polym. Adv. Technol. 27 : 1476-1483 (2016) 

  27. Wattananawinrat K, Threepopnatkul P, Kulsetthanchalee C. Morphological and Thermal Properties of LDPE/EVA Blended Films and Development of Antimicrobial Activity in Food Packaging Film. Energy Procedia 56: 1-9 (2014) 

  28. Bastarrachea LJ, Denis-Rohr A, Goddard JM. Antimicrobial food equipment coatings: applications and challenges. Annu. Rev. Food Sci. Technol. 6 : 97-118 (2015) 

  29. Chen G, Liu B. Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and p-cyclodextrin. Food Hydrocolloid 55: 100-107 (2016) 

  30. Sun X, Sui S, Ference C, Zhang Y, Sun S, Zhou N, Zhu W, Zhou K. Antimicrobial and mechanical properties of beta-cyclo?dextrin inclusion with essential oils in chitosan films. J. Agr. Food Chem. 62 : 8914-8 (2014) 

  31. Wen P, Zhu DH, Wu H, Zong MH, Jing YR, Han SY. Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control 59: 366-376 (2016) 

  32. Madene A, Jacquot M, Scher J, Desobry S. Flavour encapsulation and controlled release - a review. Int. J. Food Sci. Technol. 41 : 1-21 (2006) 

  33. Gibbs BF, Kermasha S, Alii I, Mulligan CN. Encapsulation in the food industry : a review. Int. J. Food Sci. Nutr. 50: 213-224 (2009) 

  34. Nedovic V, Kalusevic A, Manojlovic V, Levic S, Bugarski B. An overview of encapsulation technologies for food applications. Procedia Food Sci. 1: 1806-1815 (2011) 

  35. Wang J, Cao Y, Sun B, Wang C. Physicochemical and release characterisation of garlic oiL- ${\beta}$ -cyclodextrin inclusion complexes. Food Chem. 127 : 1680-1685 (2011) 

  36. Li X, Jin Z, Wang J. Complexation of allyl isothiocyanate by ${\alpha}$ -and ${\beta}$ -cyclodextrin and its controlled release characteristics. Food Chem. 103 : 461-466 (2007) 

  37. SCOPUS. The number of research publication papers for active packaging. Available from: http://www.scopus.com. Accessed April. 15, 2017. 

  38. Otoni CG, Soares NdFF, da Silva WA, Medeiros EAA, Baffa Junior JC. Use of Allyl Isothiocyanate-containing Sachets to ReduceAspergillus flavusSporulation in Peanuts. Packag. Technol. Sci. 27 : 549-558 (2014) 

  39. Passarinho ATP, Dias NF, Camilloto GP, Cruz RS, Otoni CG, Moraes ARF, Soares NdFF. Sliced Bread Preservation through Oregano Essential Oil-Containing Sachet. J. Food Process Eng. 37 : 53-62 (2014) 

  40. Espitia PJP, Soares NDFF, Botti LCM, Melo NRD, Pereira OL, Silva WAD. Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system. Braz. J. Food Technol. 15' 333-342 (2012) 

  41. Ramos M, Beltran A, Peltzer M, Valente AJM, Garrigos MDC. Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films. LWT-Food Sci. Technol. 58 : 470-477 (2014) 

  42. Chen X, Lee DS, Zhu X, Yam KL. Release kinetics of tocopherol and quercetin from binary antioxidant controlled-release packaging films. J. Agr. Food Chem. 60: 3492-7 (2012) 

  43. Jun-xia X,Hai-yan Y, Jian Y. Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic. Food Chem. 125: 1267-1272 (2011) 

  44. Peng C, Zhao SQ, Zhang J, Huang GY, Chen LY, Zhao FY. Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation. Food Chem. 165: 560-8 (2014) 

저자의 다른 논문 :

LOADING...

관련 콘텐츠

오픈액세스(OA) 유형

BRONZE

출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로