논문 상세보기
pp.810-816
식품의 신선도를 유지하기 위한 효과적인 식품 포장 물질로서 항균성질을 갖는 신선도 유지 성분인 겨자 유를 적용한 다공성 필름의 성능과 효능을 알아보기 위하여 GC-MSD 분석과 식빵에 대한 곰팡이 실험을 하였다. 겨자유에서 얻을 수 있는 AITC와 같은 물질은 기체상 접촉을 통한 적용법이 항곰팡이성 효과가 크게 나타나므로 GC-MSD 분석을 통해 겨자 유를 함유한 포장 소재에서의 항곰팡이 효과와 식품의 저장기간의 효과를 최대화 할 수 있는 조건을
To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.
