Earticle

초록

영어

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.

목차

Abstract
 서론
 식품포장에 사용되는 항균물질
  1. Weak Organic Acids
  2. Enzymes
  3. Bacteriocins
  4. Triclosan/Grape Fruit Seed Extract (GFSE)
  5. Ethylene Diamine Tetra Acetic acid (EDTA)
  6. Essential Oils
  7. Fungicides
  8. Chitosan
  9. Others
 결론
 참고문헌

키워드

저자

• 차동수 [ Dong Su Cha | 바이오코트 주식회사 ] Corresponding Author
• 권동건 [ Dong Keon Kweon | 코오롱생명과학(주) ]
• 박현진 [ Hyun Jin Park | 고려대학교 생명과학대학 식품공학괴 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620