Development of Antimicrobial Packaging Material for Fresh Produce
신선 농산물을 위한 항균 포장재의 개발
- 주제(키워드) antimicrobial packaging , polyvinyl alcohol , oregano essential oil , microencapsulation , Salmonella enterica
- 발행기관 고려대학교 대학원
- 지도교수 한재준
- 발행년도 2015
- 학위수여년월 2015. 8
- 학위구분 석사
- 학과 대학원 생명공학과
- 세부전공 식품공학 전공
- 원문페이지 64 p
- 실제URI http://www.dcollection.net/handler/korea/000000060133
- 본문언어 영어
- 제출원본 000045841469
초록/요약
In this research, the packaging material incorporated with antimicrobial essential oil was developed to inhibit the growth of Salmonella enterica on the surface of fresh food. Antimicrobial activities of four essential oils (thyme, cinnamon, oregano and clove) against S. enterica were evaluated by using vapor diffusion test. From this test, the oregano essential oil (OEO) was chosen as the antimicrobial agent. The OEO was microencapsulated in polyvinyl alcohol (PVA) by forming the emulsion. The emulsions were cast on the Petri dish and dried to the PVA films incorporated with OEO (OPVA films). The results of FT-IR indicated the incorporation of OEO into PVA resulted no chemical interactions between the components of the films. The Loading content (LC) of the OPVA films was increased with the concentration of the incorporated OEO (104.29 ? 234.29 μg OEO/mg film). The OPVA film with 2% OEO showed the highest Loading efficiency (LE) (91.64%) followed by 1% (90.96%) and 3% (88.38%) OEO. The developed OPVA films with 2% and 3% OEO of two different sizes were applied to the storage of cherry tomato at 4 and 22 °C for 7days. The 2% OEO film of large size and both sizes of 3% OEO films showed strong antimicrobial effects to S. enterica, molds and yeasts. The changes of hardness, weight and color in cherry tomatoes during storage had no significant differences between control and antimicrobial film applied groups. The developed films incorporated with antimicrobial OEO showed potential utility of antimicrobial packaging material to the fresh produce packaging.
more목차
1. Introduction 1
2. Materials and methods 4
2.1. Determination of antimicrobial activities of four different essential oils against S. enterica 4
2.2. Preparation and characterization of microencapsulated emulsions 6
2.3. Fabrication of OPVA films 7
2.4. Characterization of OPVA films 8
2.5. Application of OPVA films to the storage of cherry tomato 10
2.6. Statistical Analysis 16
3. Results and discussion 17
3.1. Determination of antimicrobial activities of four different essential oils against S. enterica 17
3.2. Physical characterization of emulsions 20
3.3. Properties of OPVA films 23
3.4. Application of OPVA film to the storage of cherry tomato 30
4. Conclusion 46
5. Reference 47
6. 국문 요약 52
