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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 2003
Volume 10, Issue 3 - Sep 2003
Volume 10, Issue 2 - Jun 2003
Volume 10, Issue 1 - Mar 2003
Selecting the target year
Preservatory Effect of Sweet Persimmons, Mandarin Oranges and Apples Stored in the Ear-Infrared Radiated Chamber
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 435~440
Such fruits as nut persimmons, mandarin oranges and apples stored in the far-infrared radiated chamber at 5
under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Fruits stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored only in the told room through the storage period. We confirmed that fruits stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.
Changes in Quality Properties of Cherry Tomatoes, Cucumbers and Zuchinis Stored in the Ear-Infrared Radiated Chamber Equipped with Autoclaved tight Weight Concrete
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 441~446
Cherry tomatoes, cucumbers and zuchinis stored in the far-infrared radiated chamber at 5
under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Vegetables stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored cold in the cold room through the storage period. We confirmed that vegetables stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.
Causal Factors of Black Stain during Cold Storage of Pear(Pyrus pyrifolia cv.Niitaka) and Its Postharvest Control
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 447~453
Causal factors related to the skin disorder such as black stains during cold storage of 'Niitaka' pear fruit are of great importance to solve the postharvest disorder problems. The morphological and biochemical changes observe of pear skin affected by different harvest times and storage environments. Occurrence rate of black stain in 'Niitaka' pear fruit was the highest in newspaper bagging with 75% among various bagging materials at harvest time because of the high relative humidity within the double layer paper bags. During cold storage, the rate was 54～100% in 30
polyethylene (PE) film packaging. As the harvest time was postponed, the rate increasedduring cold stoinge. The into was 1.5 to 2.4 times higher in pears harvested in late September than in those harvested in early and mid October. There was no significant difference in occurrence of black stain fruit between the 30 and 50
PE film bags. The causal fungus of the black stain pear was assumed as Gloeodes pomigena (Schweintz, 1920). The treatment of 0.1～0.5 ppm ozone gas prevented the occurrence of the pear fruit black stain until 180 days after cold storage. The ozone treatment on the affected fruit was also effective in preventing the progress of the black stain.
Effect of Ozone Treatment on the Quality of Peach after Postharvest
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 454~458
This study was conducted to enhance the quality and peach (Yumyung) by ozone treatment. The ozone concentration and treatment time in soaking of peach were 0.1, 0.3 and 0.5 ppm and 30 min respectively. Fruit brix degree, titratable acidity, hardness, colors values, and rotten rate were determined in ripening grade Yumyung peach and when fruits were placed at ambient temperuture(25
) during 20 days. No great difference occured between control group and all ozone treatment samples in the changes of brix degree, titratable acidity, hardness and color values at my sampling period. However, the rotten rate of ozone-treated peach stored at 25
was lower than that of control sample. The orders of rotten rate in peaches stored for 15 days at 25
were control products > 0.1ppm ozone-treated > 0.3ppm ozone-treated) 0.5ppm ozone-treated. Therefore, optimal renditions of Yumyung peach stored by ozone treatment at ambient temperature during 20 days were ozone concentration of 0.5ppm, treatment time of 30min, and ozone treatment frequency of four times.
Changes in Internal Pressure of Frozen Fruits by Freezing Methods
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 459~465
This study was carried out to investigate the changes in internal pressure according to various freezing methods, as basic research to protect the destruction of tissues when fruits and vegetables are frozen. The rate of weight loss, caused by the freezing of fruits and vegetables, was found to be the least (0.44∼1.38％) when the immersion freezing method was applied. The difference in the rate of weight loss was the highest when freezing methods were applied to watermelon, and the freezing rate of watermelon whose moisture contents were greater have relatively greater influence on the weight loss. The difference in internal pressures was the least and caused by the volume increase and decrease, when pear, apple, and melon were frozen using the immersion freezing method, while the diffeyence the greatest when the air-blast freezing method was used. As the freezing rate was greater, the internal pressure was less. However, the internal pressure of strawberry and watermelon was the greatest when the immersion freezing method was applied. Frozen without using the thermal equalizing method, the change in internal pressure of fruits was about 2 psig. In contrast, the internal pressure of watermelon applied with the thermal equalizing method was changed in a way similar to that of watermelon not applied with the method, but the former generated a certain level of internal pressure and maintained a significantly low level of internal pressure (about 1.3 psig). When thawed, the internal pressure of samples to which the thermal equalizing method was applied was less than that of what the thermal equalizing method was not applied to. In comparison with the application of multi-step thermal equalizing method, 3∼4 times of application of the thermal equalizing method to the freezing resulted in the decrease of fluctuation range of internal pressure.
Changes in Compression Strength of Corrugated Paperboard Box for
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 466~469
To develope corrugated paperboard box for cold chain system, it was investigated to compression strength and size of air hole. The size of air holes of the side tested box were designed as six groups, 4, 7, 10% and two kind of air hole, 2, 3 hole per the side. Compression strength of box(440
height))was tested by compression tester UM-20Y, DaeSin Co., Korea, speed is 12.5 mm/min), it was stored 4 week at room temperature, RH 70
5%. Compression strength was high the mort narrow, the longer of air hole. Compression strength of box of the side, 4% was 10% higher among 4, 7, 10%, but differentiate of compression strength owing to the number of air hole was below 10%. for improving the compression strength of box, paper board box for cold chain system was made of the narrow of width and of the long length of air hole.
Monitoring of Quality Properties with Drying of Citrus
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 470~475
The response surface methodology was performed by central composite design for moisture content, titratable acidity, hunter's color value and organoleptic properties based on drying temperature and time of Citrus, to apply basic data to preparation of dried Citrus. Moisture content, b value and organoleptic color were affected by drying temperature ; That decreased with increase of drying temperature. Titratable acidity was affected by drying time. Organoleptic flavor and taste were affected by drying temperature and time. The optimum drying conditons for organoleptic taste were 67.56
in drying temperature and 8.06 hr in drying time.
Physicochemical characteristics and optimal drying temperature condition of Agaricus(Agaricus Blazei) mushroom
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 476~481
As its high functional properties to be used as medicine or food, the cultivation of Agaricus mushroom has been expanded and iぉ commercialization required better storage methods that can extend its functional and nutritional value for longer period. We selected drying as the most plausible method to meet such requirement, and several drying conditions were investigated to locate the optimum drying condition that can be used to keep the quality of mushroom. Drying temperature of 50
were selected to trace the drying time required to achieve the moisture content of mushrooms less than 10%. The drying temperature at 50
required 29 hrs of drying time, while 100
required only 10 hrs of drying tune. However, their quality characteristics on the following categories, on the degree of browning and color were investigated to find the optimum drying condition. In addition, sensory evaluation was conducted to evaluate the quality of dried mushrooms produced by each drying condition. The browning of the mushroom was evidently increased as the higher drying temperature was used and 50
drying produced the most desirable quality of all in pileus or stipe. The aeon of browning intensified by drying temperature was comparable to the result of whiteness index value, which resulted lower L values as drying temperature increased. and the 50
drying resulted the most highest L values among all drying samples. As the browning and whiteness results implied, the sensory evaluation result gathered from the present research indicated that the 50
drying was the most favorable drying condition by scoring the most highest average scores on flavors, color, appearance, and overall acceptability conducted by the 10 evaluation panels.
Improvment on the filtration process of foxtail millet Yakju
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 482~487
The filtration effects of glass membrane filters and hollow fiber membranes with different pore size to prevent the haze of a commercial foxtail millet Yakju were investigated. The most particles(haze precusors) present in the Yakju were removed by using 1.2
glass membrane filter. In case of using 0.45
hollow fiber membrane system, the permeate flux on the Yakju filtration was calculated to 342.8 lmh. During the 3 month storage at 4
and room temperature for each 48 hrs in turn, alittle fine haze was observed from the Yakju even if it was filtered by using 0.7
glass membrane filter. Anything of haze was, however, observed from the Yakju filtered by using all of hollow fiber membranes. Therefore, the 0.45
hollow fiber membrane system was effective as a final filtration process of the Yakju.
Changes on the Components of Lindera obtusiloba BL. Leaf Teas by Manufacturing Process
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 488~492
This study was analyzed to the components of leaf teas produced by manufature methods for which estimated food and nutritional values of Lindera obtusiloba loaves growed in Korea and had unique taste and aroma. There were identified to four kinds of free sugars in Lindera obtusiloba leaf teas and its content was the highest in the roasted tea among others. The contents of glutamic acid, aspartic acid, asparagine, and glycine were remarkably higher than other amino acids. The contentsof free amino acid in the leased tea and the androasted tea after steaming wase. 6 mg/100g had 101.5 mg/100g, respectively,had especially higher than in the others. Among the amino acid derivativer, phosphoserine,
-aminobutvic acid, and anserine contents were especially higher than others, but were not significantly difference by the manufacturing process. The volatile organic acids were composed acetic, propionic and butyric acid, and the nenvolatility organic acid were composed citric, oxalic, levulinic glutaric, lactic and pyroglutamic acid.
Studies on Manufacture of Wine using Apricot
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 493~497
In order to prevent a markdown and improve a value added of apricot, this study was conducted to research the optimum condition for manufacture of wine using apricot. On fermentation of aprirot wine, the best yeasts were Saccharomyces cerevisiae JBS 15 and JBS 30, and optimum composition or medium was apricot juice of 50％, sugar of 24 。brix, (NH
of 0.2％, Na
of 0.02%. The content of alcohol in this medium after fermentation of 10 days at 25
was 12.3∼12.5%. sensory evaluation showed that color, taste and odor or apricot wine were good, and saccharomyces cerevisiae JBS 15 was not difference JBS 30.
Changes of Rheology on the Dumpling Shell by added Materials
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 498~505
This was studied to evaluate the rheology properties of the Dumpling shell added chitosans(commercial and prepared from fungal), polyphosphate, guargum and tapioca. The physicochemical properties of fungal chitosans (FCs95 and FCs 40) were as follows respectively. The nitrogen was 6.71% and 6.9％, the solubility 99.05% and 99.13％, the viscosity 2.23cps and 2.21cps, the acetylation 12.0% and 12.7% and the molecular weight 3.12
5/Dalton and 3.01
5/Dalton. From the above facts, the components and physicochemical properties of two kinds of fungal chitosan had little difference. The addition of polyphosphate, guargum and tapioca showed effect on the texture parameters(hardness, cohesiveness, springiness and gumminess) of Dumpling shell dough and the optimum addition concentration wag 0.074%, 6.59% and 0.062%(w/w), respectively. In case of chiotsans addition, texture of the dough by added SCs, FCs95 and FCs40 showed effect.
Effect of Saccharides on the Gelation and Retrogradation of Starch
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 506~511
DSC was used to investigate the thermal mechanism of acorn and corn starch with or without saccharides on gelation and retrogradation. When the samples were starch-saccharide-water system (s-s-w), from measuring of gelation enthalpy and temperatures of initial gelation, peak and conclusion(T
c/), those of s-s-w system were higher than those of stank-water system (s-w). The retrogradation enthalpy of acorn starch and corn starch was straightly increasing by DSC measurement as storage times. This increase meant slowly becoming recrygtallization of amylopectin. In retrogyadation process, the starch-saccharide-water system's enthalpy was also increased. After 7 days went, the value of the enthalpy was steady. Saccharides were retarding retrogrodation because of stopping the recrystallization of amylopectin. Especially in using fructose and maltose, the retrogradation effect of maltose was well. These elements took effect the number of juntion zone, one of equatorial OH and dynamic hydration number. As these three elements were increasing, a starch-Rel-system was stabilizing.
Effect of Salt Concentration on Soybean Leaf Kimchi Fermentation
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 512~516
Soybean leaf kimchi is one of the tyaditional special kimchies of Kyungnam-buk province in Kores This study was investigated to find optimum salt(NaCl) concentration on soybean leaf kimchi fermentation at the low temperature by inspecting physicochemical and microfloral changes. The young and green soybean leaves were harvested at the 4-6 weeks after sawing, and used as kimchi materials. After soybean leaf kimchi was stayed at room temperature far one day, it was fermentated at 5
for 30 days. During fermentation, pH was slowly lowered, total acid content and salinity was increased. The total cell was increased up to 8th day and showed a little changes thereafter. The number of Lactic acid bacteria was rapidically incerased up to 4th day, was slowly increased thereafter. Sensory evaluation on soybean leaf kimehi of the 3.0%∼4.5 ％ salt treatment had good values.
The Effect of Chitosan Addition on Soybean Leaf Kimchi fermentation
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 517~521
This study was conducted to investigate the presevative effect of chitosan on soybean leaf kimchi. Three different kinds of chitosan, molecular weihts(M.W) of 2,000, 30,000 and 300,000, were used. Kimchi, prepared by adding chitosan in 0.5% solution or control, was examined for evaluation of pH, acidity, vitamin C and number of Lactic acid bacteria during fermentation at 10
for 20 days. As a result, the pH decreased and acidity increased with increasing fermentation periods. Kimchi with chitosan of M.W 30,000 showed Bower pH, higher acidity, more consitutional vitamin C content, and lower number of tactic acid bacteria than any other treatment. This results suggest that chitosan of M.W 30,000 could be more effective material in presenation of soybean leaf kimchi.
Quality Properties of Takju Mash Vinegar Added Muskmelon
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 522~526
The quality properties of vinegar produced by Takju mash added muskmelon for the practical use of inferior muskmelon was analyzed. While the value of L was shown high at the muskmelon 30% added(A) and the value of a was shown high at the wheat koji added (B) the value of b was decreased at all sections. As the organic acids, oxalic, tartaric, malic, lactic, acetic citric and succinic acid were detected and there was no difference for the acetic acid content. There was difference by raw materials for free amino acid and tyrosine (35.70 mg%) was high at (C) wheat koji 15% added. As a result, the quality of Takju mash vinegar added muskmelon was generally superior and there was no difference by raw materials.
Changes in Chemical Compositions of Pumpkin(Cucurbita moschata DUCH.) Seed Sprouts
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 527~533
This study was performed for increasing the consumption and developing the function of pumpkin(Cucurbita moschata DUCH.) seed. The changes of the contents of general chemical compositions, fatty acids, amino acids, ascorbic acid and
-carotene during sprouting were analyzed. Also, the bitter taste, which was produced during sprouting, were purified by using thin layer chromatography and preparative high pressure liquid chromatography. The purified bitter compound was identified by mass spectrum and nuclear magnetic resonance(
13/C-NMR). Weight of pumpkin seed sprout was increased to 348.4% and the length of stem was dramatically increased at 8 days. In each head and stem parts of the pumpkin seed sprout, the contents of protein and lipid were decreased, however, the contents of fiber, ash and soluble inorganic nitrogen were increased. The fatty acids of the pumpkin seed sprout were mainly represented as linoleic acid, oleic acid, palmitic acid and stearic acid. During sprouting, palmitic acid was gradually increased, reversely, linoleic acid was gradually decreased. The general amino acids of head part in the pumpkin seed sprout grown at 23
during 8 days were orderly more contained glycine, alanine, arginine, cystein and proline. Those of free amino acids were orderly more contained arginine, threonine, alanine and glutamine. The contents of L-ascorbic acid and
-camtene of the pumpkin seed sprout were gradually increased with increasing sprouting days. The bitter taste material of head part of the pumpkin seed sprout was detected at Rf value 0.72 on silicagel TLC plate and separuted as one peak by HPLC. The chemical structure of the puified bitter compound was identified as a cucurbitacin glycoside by MS and NMR. The content of bitter compound at 8 days was contained 42.2 mg per 1kg sprout head.
Analysis on the Components of the Emit of Elaeagnus multiflora Thumb
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 534~539
This study was conducted to analyze components of the fruit of Etaeagnus multiflora to form a part of studies on the nutritional and functional materials of fruits and leaves of E. multiflora, and the development of a functional food. The moisture content of the fruit was 82.34%, and the content of carbohydrate, crude protein, lipid and ash was 15.4, 1.29, 0.79 and 0.54%, respectively. The pH of the fruit extract was 3.29, acidity 0.64%, and brix 14.0. Total sugar was contained 1.03/100g and reducing sugar was 3.27 g/100g. The content of soluble protein was 0.48 g/100g, and polyphenol was 0.28 g/100g. The glucose and fructose as a free sugar was 401.96 and 370.34 mg/100g, and account for a great portion of the components. Total content of free sugary was 0 mg/100g. The total amount of organic acid was 294.44 mg/100g, and the content of citric acid was 265.01 mg/100g, malic acid 18.16 mg/100g, and succinic acid 8.50 mg/100g. In the free amino acid, the concentration of serine was the highest (13.93mg/100g), and alanine, aspartic acid, cystine and methionine were high in the above order. The content of ascorbic acid was 131.35 mg/100g and that of dehydroascorbic acid was 431.37 mg/100g. Potassium, magnesium and sodium content were 627.44, 140.28, and 56.70 mg/100g, respectively.
Biological Activities of Solvent Fractions of Capsicum annuum Leaves
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 540~546
Biological activities of solvent fractions obtained from Cnsicum annuum leaves, being used in material of functional food, were examined by the methods of DPPH scavenging activity, reducing power, nitrite scavenging activity, antimicrobial activity and inhibitory effect on tyrosinase activity. The highest yield was obtained from water fraction, where as the lowest yield was obtained from ethyl acetate traction, 16.9% and 0.6%, respectively. Hydrogen donating activity of Capsicum annuum leaves in increased with increasing amount of extract. Reducing power of the ethyl acetate fraction is increased as the amount of extract is increased. Even in the presence of 900
of ethyl acetate fraction, reducing power was significantly higher than it was fer the control in which there was no extract. Among the various solvent fractions, ethyl acetate fraction showed the strongest scavenging effect on hydrogen peroxide. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 90% at concentration above of ethyl acetate fraction 500
. Among the various solvent fractions from methanol extract of Capsicum annuum leaves, ethyl acetate and butanol fraction showed the strongest antimicrobial activity. Antimicrobial activity of ethyl acetate fraction was 20 mm against Bacillus cereus, 18 mm against Staphylococcus aureus and 17 mm against Streptococcus mutans. Ethyl acetate fraction showed the strongest of inhibitory activity of tyrosinase.
Biological Activities or oat soluble
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 547~553
To develop the health and functional food material from oats, this study was conducted to determine the biologiral activities(antibacterial, antioxidative and mtltmor effects) of oat bran's soluble
-glucans obtained from oat bran concentrate(OBC) by central composite experimental design. The antibacterial effect of oat's
-glucans in the concentration of 250, 500
/disc was not detected by paper disc method, and no antioxidative effect of them in the concentration of 5％ by electron donating ability. The growth inhibition on tumor cell lines of oat's soluble
-glucans was significantly higher in the experimental fraction of No. 7(temperature 45
, ethanol 15%, pH 6) than the other fractions(p<0.05). The maximal values of growth inhibitions on AGS, Hep3B and A549 cell lines in the cancentration of 1mg/ml are 59%, 58% and 54% respectively. In addition, the inhibition effect on three tumor cell lines of No. 1(temperature 5
, ethanol 5%, pH 6) was relatively high. From the results of response surface methodology, as the values of independent variables changed, they influenced the growth inhibition effect on this cell lines. With this on work further research is required to clarify antitumor effects.
The Optimal Producing Conditions of Bacteriocin Produced by Lactobacillus sp. FF-3 Isolated from Korean Dongchimi
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 554~559
The optimal culture conditions on bacteriocin producing of Lactobacillus sp. FF-3 isolated from Korean Dongchimi, were studied for enhancing its production with regard to environmental and nutritional factors. The optimal cultivation time, initial pH and temperature were 21 hours, pH 7.0 and 30∼37
respectively. Optimal compositions of culture medium for bacteriocin production were glucose 3% as carbon source, tryptone 4% as nitrogen source, and manganese sulfate 0.005% as inorganic salt with other basal components. The maximum antimicrobial activity was 484 BU/mL under the optimal culture condition.
Characteristics of Hericium erinaceus and its Extracts
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 560~564
The functional properties of Hericium erinaceus were analyzed. The crude protein content was 8.01%. free sugars were mainly composed of glucose(47.09 mg%) and fructose(34.65 mg%), but sucrose and maltose were not detected. The free amino acids were mainly glutamic acid(1,468.12 mg%), alanine(716.07 mg%) and threonine(643.95 mg%) in Hericium erinaceus. It doesn't difference between water and ethanol extract on soluble solid content. Comparing minerals of extracts from Hericium erinaceus, water extract showed higher contents than ethanol extract except for I This tendency is similar to superoxide scavening activity and electron donating activity. But phenolic compounds, ethanol extract was higher than water extract. In comparison of water and ethanol extract of Hericium erinaceus, as a whole water extract was excellent.
Antibacterial Activity of Vinegars on Streptococcus mutans Caused Dental Caries
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 565~568
The antibacterial activity for S. mutans by using 5 kinds of vinegar was researched. As a result it was the highest at persimmon vinegar and then grape, apple, high calcium brown rice, brown rice vinegar in order. The antibacterial effect was shown at 1.5% of persimmon vinegar concentration and the growth was fully repressed at 4% of concentration. As an observation result with a transmission electron microscope(TEM), the growth was obstructed by destroying the cell wall and the cytoplasmic membrane. As a research result of the total phenol contents for each vinegar, the persimmon vinegar was the highest as 237.49 mg% and the antibacterial activity was increased when the total phenol contents were high.
Antimicrobial Activities of 'Formosa' Plum at Different Growth Stages against Pathogenic Bacteria
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 569~573
To determine the antimicrobial activity of methanol extracts form 'Formosa' plum against 4 kinds of pathogenic bacteria, the fermosa were got at different growth stages and were extracted using methanol, respectively. The Formosa methanol extracts treated with 5.0 mg/disc showed the highest antimicrobial activity against 4 kinds of pathogenic bacteria and those of Formosa 1-4(immature fruit), which thin out 10∼25 days before foal harvest, showed higher antimicrobial activity against gram positive and gram negative microorganisms than Formosa 5-6(mature fruit). Especially, the methanol extracts of Formosa 1 and 2 were exhibited the strongest growth inhibiting activities to these bacteria. The minimal inhibitory concentrations(MIC) of immature Fomosa methanol extracts was 320
/mL against Escherichia coli 0157:H7 and 160
/mL against Staphylococcus aureus respectively. The MIC of immature Formosa methanol extracts to Salmonella typhimurium and Listeria monocytogenes were 640
/mL. These results suggest that methanol extracs of immature formosa can be used as an effective natural antimicrobial agent in food.
Characterization of Antimicrobial Polymeric Films for Food Packaging Applications
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 574~583
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.
Radiation Sterilization of Food and Hygienic Products
Korean Journal of Food Preservation, volume 10, issue 4, 2003, Pages 584~597