Antioxidant packaging have been investigated for a very long time, since lipid oxidation may cause a lot of quality problems which are not just on lipids but also to other components of food during storage and transportation. Lipid oxidation of packaged food can be by partly excluded by adding antioxidants to the packaged food, however, in order to make sure sustain release of antioxidant in a relatively long term and avoid food safety problems concerned by consumers, controlled release antioxidant active packaging, on the basis of active packaging, has been introduced and investigated. Controlled release packaging (CRP) means that active compounds release from packaging materials in a controlled manner which offers a prolonged delivery of active compounds at predictable and reproducible release rate. This study focuses on three subject in regard to the realized methods of controlled release of antioxidants in food packaging, which include encapsulation of active compounds with a mesoporous matrix, modification of structure and composition of multilayer film, and preparation of hydrogel bio-based packaging polymers.

식품의 저장성 및 안전성 향상을 목적으로 필름이나 용기형태의 항균 기능성 포장재를 개발하고자 하는 노력이 지속되고 있으며, 아울러 새로운 고분자 및 항균 소재 탐색에 대한 연구도 활발히 진행되고 있다. 이와 관련하여 기존의 합성 고분자뿐만 아니라 생고분자에 각종 항균제를 첨가 또는 혼입하여 제조한 식품 포장용 항균성 필름이 최근 들어 주목받고 있는데, 이러한 항균성 필름은 담체로 사용된 고분자는 물론 항균제의 종류, 이들의 상호작용에 따라 항균효