Earticle

초록

영어

A novel printable time-temperature integrator (TTI) composed of a natural coloring matter, anthocyanidin, was developed. The anthocyanin was biochemically modified to change in color over week scale, compared to the original anthocyanin over month scale change. The anthocyanin extracted from strawberry was converted to its aglycone, anthocyanidin, by the treatment with β-glucosidase. The print paste was composed of the freeze-dried powder of anthocyanidin, pullulan, glycerol and distilled water, which was screen-printed. The TTI performance were examined in terms of kinetics and temperature dependency. The activation energy of anthocyanidin TTI was 86.92 kJ/mol. Compared with the activation energy of foods, the applicable food groups were found. Applicable food groups were chilled meat products and fish. The major benefits of the TTI were the printability to be practical in use and the eco-friendliness with the natural pigment.

목차

Abstract
 서론
 재료 및 방법
  1. 실험재료
  2. 안토시아닌 추출
  3. 안토시아니딘 분말 제조
  4. 스크린 인쇄용 페이스트, 인쇄형 TTI 제조
  5. 잉크 특성 확인
  6. 식품과 TTI의 온도의존성 비교
  7. 통계분석
 결과 및 고찰
  1. 안토시아니딘 분말의 제조
  2. TTI의 색 지표 결정
  3. 스크린 인쇄용 페이스트의 인쇄적성 확인
  4. 안토시아니딘 TTI의 최적 pH 조건
  5. 안토시아니딘 TTI의 색 변화 kinetics
  6. 적용 가능한 식품 탐색
 요약
 감사의 글
 참고문헌

키워드

저자

• 장한동 [ Han Dong Jang | 동국대학교 식품생명공학과, 지능형포장센터 ]
• 양정화 [ Yang Jung Hwa | 동국대학교 식품생명공학과, 지능형포장센터 ]
• 김도현 [ Do Hyeon Kim | 동국대학교 식품생명공학과, 지능형포장센터 ]
• 안명현 [ Myung Hyun Ahn | 동국대학교 식품생명공학과, 지능형포장센터 ]
• 한서현 [ Seo Hyeon Han | 동국대학교 식품생명공학과, 지능형포장센터 ]
• 이승주 [ Seung Ju Lee | 동국대학교 식품생명공학과, 지능형포장센터 ] Corresponding author

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