• Title, Summary, Keyword: food packaging

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

  • Lee, Myung-Ho;Lee, Youn Suk
    • Food Science and Industry
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    • v.50 no.2
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    • pp.27-36
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    • 2017
  • 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 release packaging (CRP) is an innovative packaging technology in the packaging polymer matrix from which can active agents are delivered in a controlled way into the product. CRP technology is well-suited for controlling release of antimicrobial compounds and antioxidants to prevent food degradation reactions such as microbial growth and lipid oxidation. Advances in CRP technology allow food packaging manufacturers to challenge the development of better functional food packaging systems. This overview examines the most recent developments and technologies of active packaging for applying the food industry. The scope of this article has mainly been focused on controlled releasing systems.

Potential Use of Biopolymer-based Nanocomposite Films in Food Packaging Applications

  • Rhim, Jong-Whan
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.691-709
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    • 2007
  • Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumer's demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. However, inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance are causing a major limitation for their industrial use. By the way, recent advent of nanocomposite technology rekindled interests on the use of natural biopolymers in the food packaging application. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased mechanical strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have huge potential for application in the active food packaging industry. In this review, recent advances in the preparation and characterization of natural biopolymer-based nanocomposite films, and their potential use in food packaging applications are addressed.

Reviews About food Safety on Packaging Materials and Printing Ink Solvent (식품용 포장제와 인쇄 용제의 안정성에 관한 연구)

  • An, Duek-Jun;Kim, Youn-Uck;Park, Hoon
    • 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.

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Regulations of Food Packaging in Korea, Europe and USA (우리나라, 유럽 및 미국의 식품용 용기포장재 기준규격 관리제도 연구)

  • Jeon, Dae-Hoon;Lee, Young-Ja
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.13 no.2
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    • pp.75-78
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    • 2007
  • Regulation of food packaging in Korea, Eurpoe and USA are surveyed. Food packaging manufacturer or converter has a responsibility to evaluate the safety of migration of harmful materials from typical finished packaging items. The 'overall migration limit' of all components from the packaging and 'specific migration limits(SML)' of monomers or additives are evaluated with food simulants, water, acetic acid, ethanol and n-heptane, based on the regulations of the countries. A substance not regulated has to be authorized with the technical data required, information on chemical identity, physical chemical and other properties, the intended use, migration studies and toxicological studies.

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Anthocyanin - A Natural Dye for Smart Food Packaging Systems

  • Singh, Suman;Gaikwad, Kirtiraj K.;Lee, Youn Suk
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.24 no.3
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    • pp.167-180
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    • 2018
  • Interest in the use of smart packaging systems for food products has increased in recent years. Therefore, food researchers are focusing on the development of new indicator based smart packaging technologies by using anthocyanin-based natural dye. Anthocyanins are one of the plant constituents known as flavonoids and responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers, and some cereal grains. Indicators of natural dyes such as anthocyanins could express the quality and shelf life of perishable food products. However, the sensitivity and stability for their use in smart food packaging should be established to reach the market proposals. This review article focuses on recent studies related to use of natural dyes based on anthocyanin for smart food packaging applications. This study offers valuable insight that may be useful for identifying trends in the commercialization of natural dyes or for identifying new research areas. This review also provides food and packaging scientists with a thorough understanding of the benefits of anthocyanin-based natural dyes for shelf life indicator when applied to package material specific foods and hence can assist in accelerating commercial adoption.

Comparative Study on the Changes and Prospects of Flexible Food Packaging Design (식품용 유연포장 디자인의 변천과 전망에 관한 비교 분석)

  • Noh, Kyung-Soo;Yoo, Wang-Jin
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.14 no.1
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    • pp.1-8
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    • 2008
  • New concepts and solutions for the Flexible Food Packaging Design have been demanded to meet the various customer's needs and to compete with other worldwide products. Future-oriented designs beyond the basic functions of preserving and protecting contents can only meet the demands on product's reliability and consumer's satisfaction, specially considering environmental issues. This study is to describe the spiritual values of Korean Flexible Food Packaging Design on the basis of comprehensive understanding and to identify the process of changes and developments. The thesis also forecasts the future of Flexible Food Packaging. Little progress in the Flexible Food Packaging has been made because of the slow response, only to meet the increasing demand without any statistical or theoretical study. On the contrary, Korean Flexible Food Packaging Design has been developed by imitating foreigners' and made mistake of not creating original design reflecting a native traditional culture. This study researches the roles of food-classified flexible packaging to predict the near future trend of packaging industry classifying those into functional, visual, environmental and industrial aspects.

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The Antimicrobial Food Packaging: Application of Antimicrobial Agents in Food Packaging (항균 식품포장: 식품 포장에서의 항균물질의 응용)

  • Cha, Dong-Su;Kweon, Dong-Keon;Park, Hyun-Jin
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.11 no.2
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    • pp.101-107
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    • 2005
  • The term 'antimicrobial' packaging encompasses any packaging technique(s) used to control microbial growth in the food product. These include packaging materials and edible films and coatings that contain antimicrobial agents, and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such a way that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are being developed continually. Many of them exploit natural agents, to control common food-borne microorganisms. Current trends suggest that in due course, packaging will generally incorporate antimicrobial agents and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

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Monitoring of Butyltin Compounds in PVC Food Packaging - Determination of Butyltin Compounds in PVC Wrap and Gasket for Food Packaging by GC/MS (식품용 염화비닐수지제 기구 및 용기.포장 중 부틸주석화합물의 모니터링 - GC/MS를 이용한 염화비닐수지제 식품용 랩 및 가스킷 재질 중 부틸주석화합물 잔류량 분석)

  • Sung, Jun-Hyun;Yoon, Hae-Jung;Choi, Hyun-Cheol;Jeon, Dae-Hoon;Eom, Mi-Ok;Kim, Hyung-Il;Park, Na-Young;Lee, Eun-Joon;Lee, Young-Ja
    • Korean Journal of Food Science and Technology
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    • v.39 no.6
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    • pp.715-720
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    • 2007
  • The levels of butyltin compounds in poly(vinyl chloride) (PVC) food packaging using gas chromatography/mass spectrometry (GC/MS) were monitored. The analytical method, involving the ethylation with sodium tetraethylborate, was found to be selective and sensitive for mono-n-butyltin (MBT), di-n-butyltin (DBT), and tri-n-butyltin (TBT), validated by a $0.005\;{\mu}g/mL$ limit of detection (LOD), an $R^2>0.999$ for linearity, and >90% of recovery, respectively. Finally, none of the commercial food wraps and gaskets showed detectable levels of butyltin compounds.

A Short Review of Light Barrier Materials for Food and Beverage Packaging

  • Kwon, Seongyoung;Orsuwan, Aungkana;Bumbudsanpharoke, Nattinee;Yoon, ChanSuk;Choi, Jungwook;Ko, Seonghyuk
    • 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 Packaging Safety Issues in Thailand: Current and Future Perspectives

  • Chonhenchob, Vanee
    • 한국포장학회:학술대회논문집
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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.

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