KR20180112450A - Eco-friendly polyethylene packaging film for Increase the storage of food - Google Patents

Abstract

The present invention relates to a manufacturing method of an antibacterial polyethylene packaging film for improving storability of fruits and vegetables and a packaging film by the same, and more specifically, to a manufacturing method of an antibacterial polyethylene packaging film for improving storability of fruits and vegetables and an antibacterial polyethylene packaging film which is manufactured by melting a polyethylene resin (PE) mixed with bactericide-N at a concentration of 0.5% (w/w) and nylon at a high temperature to compress the polyethylene resin and the nylon to position the polyethylene resin on an inner surface thereof and position the nylon on an outer surface thereof. The antibacterial polyethylene packaging film suppresses proliferation of low-temperature microorganisms and contact with air more effectively than a case where a film is not used at all for packaging and a case where low-density polyethylene (LDPE) is used by bactericide-N, an antibacterial material, mixed in a polyethylene resin and nylon attached to the outside of the film to lower a decomposition rate of packaged fruits and vegetables, suppress softening, reduce hardness, water content, and weight preservation rates much more slowly, and continuously maintain excellent functions of color, taste, and texture to consequently increase storage time at least five times in comparison to a case where fruits and vegetables are not packaged by a film. Therefore, the present invention is very useful in the food storage industry.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to an eco-friendly polyethylene film for enhancing storage stability of foods,

The present invention relates to a method for producing an antimicrobial polyethylene packaging film for improving the storage stability of fruit and vegetables, and a packaging film thereof, and more particularly, to a method for producing an antimicrobial polyethylene packaging film for improving the storage stability of fruit trees, N)

Wherein the polyethylene resin (PE) mixed at a concentration of 0.5% (w / w) is melted at an inner surface thereof and the nylon is melted at a high temperature so as to be adhered to the outer surface of the polyethylene resin (PE) Packaging film.

(Vitis labrusca Linn.) One of the North American prototypes, Vitis labrusca Linn. The cultivated varieties (champion, Eaton, etc.) belonging to the vines of the grapes and Delaware, Campbell early, Golagra, etc. are collectively called American grapes (Lee, Jae-chang

(1999), New Technology of Viticulture, Advanced Cultural History, pp. 17-40). Korea's fruit production amounted to 2,488,000 tons in 2001, of which 452,000 tons of grapes were produced in 18.2% of the total fruit varieties. In 2000, the second largest quantity was followed by apples. (Ministry of Agriculture and Forestry (2002), Annual production data of fruits).

Grapes have a long history of cultivation, and since they have the largest cultivated area in deciduous and submerged cultures around the world, various cultivars have been cultivated according to the environmental conditions of the cultivation area and how to use the fruits. In Korea, a horticultural model was set up in 1906, and many grape varieties were introduced from foreign countries and began to be tested. At that time, the varieties distributed to farm households were improved in the Gumi area, Campbellearly, known to have been introduced around 1908, is best adapted to date as the main varieties (Lee Jae-chang (1999), New Technology in Viticulture, Advanced Culture History, pp. 17-40) . Campbell early, the main grape cultivar in Korea, accounts for 65% of the total grape cultivation area (Ben-Yehoshua, S., Shapiro, B. and Kobiler, I. (1982) Degreening lemons by a combined treatment of ethylene-releasing agents and seal-packing in high-density polyehylene film, J. Amer. Soc. Hort.Sci., 107: 365-368) It is conical and the shoulder cluster is good. (1999), New technology of viticulture, Advanced History of Culture, pp.17-40).

As grapes are recognized as highly competitive and competitive crops compared to other fruit trees, the cultivation area and production have soared (Ministry of Agriculture and Forestry (2002), Annual production data of fruits). Nevertheless, many grapes are lost due to quality deterioration during distribution and storage, and the wrinkle rate is estimated to be 10 ~ 15%. Even if the 5% reduction of the wrinkle rate is achieved, the production effect will be 22.7 thousand tons per year. In addition, income of production farmers is expected to decrease due to oversupply. Therefore, it is required to improve quality, diversify varieties, reduce production costs, and improve packaging and storage distribution methods.

As a method for long-term storage of fruits and vegetables, it is necessary to use low temperature storage, pre-cooling, controlled atmosphere storage, decompression storage, irradiation, chemical treatment, ethylene generator treatment, plastic film packaging, (1982), a new method of degreening lemons by a combined treatment of ethylene-releasing agents and seal-packing, has been developed (Ben-Yehoshua, S., Shapiro, B. and Kobiler, Madison, K., Shepherd, J. and Guaraldi, f. (1985), "High-density polyethylene film," J. Amer. Soc. Hort. Sci., 107: 365-368; Modified atmosphere packing to extend the shelf life of tomatoes. J. Food Technol., 20: 339-349; Smith, S., Geeson, J. and Stow, J. (1987) (1995) Effct., J., J., J., Ryu, J., Na, JS and Ju, IO

of packaging methods on the shelf-life of tomato. Korean J. Post-Harvest Sci. Technol. Agri. (1): 147-154). Of these, CA storage has been used in Europe and the United States as a means of preserving the longest freshness. However, MAP storage technology, which is known to be rather economical due to its high cost, Recently, it has been widely applied.

The conditions of packaging required for efficient storage of fruit fruits such as grapes can be classified into four types. Firstly, proper respiration is suppressed, second is water evaporation inhibition, third is microorganism-induced decay, (Baldwin, EA (1994) In

Edible Coatings and Films to Improve Food Quality: Edible coatings for fresh fruits and vegetables: past, present, and future. Technomic Publishing Co. Inc., Lancaster). Therefore, in order to maintain the grape line, rapid cooling after harvest and low temperature oil

And microbial growth inhibition may contribute to the improvement of storage stability.

In the present invention, a polyethylene food packaging film prepared by adding an antimicrobial substance as a means of inhibiting microbial growth is applied to grapes, particularly in grapes, and then packaged. And to evaluate the availability of antimicrobial film by comparing it with general PE film.

An object of the present invention is to provide a method for producing an antimicrobial polyethylene packaging film for improving the storage stability of fruit and vegetables. Another object of the present invention is to provide an antimicrobial polyethylene packaging film produced by the above method. Hereinafter, the structure and operation of the present invention will be described in detail.

In order to achieve the above object, the present invention provides a method for producing an antibacterial polyethylene packaging film, Packing the grapes with the film of the present invention and storing the grapes for 100 days; During the storage process, the total number of low temperature bacteria in grapes, the sugar content of grapes,

The present invention relates to a method for confirming the superiority of the antimicrobial polyethylene packaging film of the present invention in comparison with the grape packed with grape and ordinary low density polyethylene film stored without packing and the result of sensory evaluation of change in weight, do.

The present invention relates to a method for producing an antimicrobial polyethylene packaging film for improving the storage stability of fruit and vegetables, comprising the steps of mixing polyethylene resin (PE) mixed with Bactecide-N at a concentration of 0.5% (w / On the face, even if the nylon is located on its outer face

And a method for producing the antimicrobial polyethylene packaging film, which comprises dissolving them in a high temperature and pressing them together and attaching them.

Bactecide-N is a zeolite ion-exchanged with Ag + and Zn2 +. It is extremely safe and has no skin irritation such as eczema or erythema. It can be used for various purposes such as Escherichia coli, Pseudomonas aeruginosa, Salmonella It is an excellent antimicrobial agent that exhibits antimicrobial activity against a wide range of microorganisms such as gram-negative bacteria, Staphylococcus aureus, MRSA, gram-positive bacteria, fungus such as koji mold, blue mold and O-157 virus.

In the present invention, Bactecide-N having such a characteristic is selected as an antimicrobial substance for producing an antimicrobial polyethylene packaging film, thereby effectively suppressing the growth of low-temperature microorganisms during the storage of fruit vegetables.

As described above, the antimicrobial polyethylene packaging film produced by the method provided by the present invention is an antibacterial substance mixed with a polyethylene resin, Bactecide N and nylon adhered to the outside of the film By the film,

(Lower density polyethylene (LDPE) film) than in the case of no packaging at all and the effect of suppressing the growth of low temperature microorganisms and the contact with air more effectively, thereby lowering the decay rate of packaged fruit vegetables and suppressing softening But also the hardness, moisture content and weight retention ratio of the present invention are further reduced more slowly, and the color, taste and texture sensibility are maintained evenly and continuously. As a result, It is a very useful invention in the food storage industry because it exhibits an excellent effect of increasing about 5 times as compared with the case.

In the present invention, the bacteoside ene is powdered and then added to a polyethylene resin at a concentration of 0.5% (w / w), and the polyethylene resin mixed with the bacteoside nuenes is mixed with 120 ± 10 Lt; RTI ID = 0.0 > C < / RTI >

do.

At this time, the concentration of the bacte saide ene, that is, 0.5% (w / w) is the most commonly used concentration by various researchers when the antimicrobial agent is incorporated into the food packaging film (Jung Hoon Hoon (1997) Development of food packaging materials, ksdjptlrvnarhdgkr. 1

(1): 71-80; Ishitani. T. (1995), Active packaging for food quality preservation in Japan. In: Foods and Packaging Materials Chemical Interactions, P. Ackermann, M. Jagerstad and T. Ohlsson (ed.). The Royal Society of Chemistry. Cambridege. UK, pp. 177-188).

The present invention is also characterized in that an antimicrobial polyethylene packaging film is produced using nylon. In the present invention, nylon is located on the outer surface of the film and serves to more effectively block the contact between the fruits and vegetables during low-temperature storage .

In the present invention, nylon is used in the production of a film by liquefaction at a temperature of 160 占 占 폚 according to a conventional method. In the antimicrobial polyethylene packaging film of the present invention, the bactericide-ene mixed polyethylene resin and the nylon are put into an extruder according to a conventional method, and the bacteriocin-ene mixed polyethylene resin liquidified at 120 ± 10 ° C is added to the inner surface at 160 ± 10 ° C So that the liquid nylon is positioned on the outer surface thereof, and these are pressed and adhered.

At this time, the polyethylene resin (PE) having the Bactecid N mixed therein preferably has a thickness of 15 탆 to 100 탆 and the nylon has a thickness of 15 탆 to 50 탆. The thickness of 15 mu m is the minimum thickness for preventing the film from breaking.

The present invention provides an antimicrobial polyethylene packaging film produced by the above method.

The antimicrobial polyethylene packaging film of the present invention can be produced by a method in which the antibacterial substance Bactecide N mixed in a polyethylene resin and the nylon adhered to the outside of the film are not packed in a film at all and a low density polyethylene

LDPE) film, it is possible to suppress the propagation of the microorganisms and the contact with the air more effectively, thereby lowering the decay rate of the packaged fruit vegetables and suppressing the softening, as well as improving the hardness, moisture content and weight retention And the sensation of color, taste, texture and texture is maintained evenly and continuously.

As a result, the antimicrobial polyethylene packaging film of the present invention is expected to be very useful for the food storage industry because it exhibits an excellent effect of increasing the storage period of the fruit and vegetables more than five times as compared with the case of not packaging the film.

Hereinafter, the structure of the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited thereto.

Example 1 Preparation and Characterization of Antimicrobial Polyethylene Packaging Film of the Present Invention Bactecide-N, an antimicrobial material purchased from Mr. Cheng Co., was pulverized to obtain a polyethylene resin with a concentration of 0.5% (w / w) (polyethylene (PE) resin) and then liquidated at 125 ° C in an extruder (Daechang Precision Machinery Model 22m / M, Korea). Nylon was also liquidated at 165 ° C in an extruder (Daechang Engineering Precision Machinery Model 22m / M, domestic). The liquefied Bactecide-N mixed polyethylene resin was placed on the inner surface thereof and the nylon was placed on the outer surface thereof. The thickness thereof was 45 占 퐉 for the inner antimicrobial polyethylene resin and 60 占 퐉 for the outer nylon 15 占 퐉 So as to prepare an antimicrobial polyethylene packaging film of the present invention.

The permeability of the prepared antimicrobial polyethylene packaging film of the present invention was found to be very low at 107.7937 (cc / m 2 · day). The permeability of the antimicrobial polyethylene packaging film of the present invention was found to be very low and the permeability of Escherichia coli ATCC 25922 Antibacterial activity against

, It was confirmed that it has 90% of the antimicrobial activity. Therefore, the antimicrobial polyethylene packaging film of the present invention exhibits excellent efficacy in inhibiting proliferation of low-temperature microorganisms during low-temperature storage of fruit and vegetables and blocking contact with air,

It was expected to improve.

Example 2: Measurement of packing and storage and quality change of grapes

In order to measure the degree of improvement of the actual fruit and vegetable storage property by the antibacterial polyethylene packaging film of the present invention, grape was sealed in the bag of the antimicrobial polyethylene packing film, and the quality change of the grape was measured as follows while being stored at 4 ° C in a low temperature room for 100 days . At this time, grapes having no film as a control were prepared, and a low density polyethylene (LDPE) film (Hyosung Chemical Co., Ltd.) was prepared as a comparative sphere.

Stage 1: Disclosure Material

Campbell early was cultivated in September 2003 in the grape cultivator of Yeongcheon, Kyungbuk Province and cultivated as a common practice method, and used for storage experiments.

Stage 2: Packaging and storage conditions of grapes

The two antimicrobial polyethylene films (Bactecide N PE film) and LDPE film bags (450 × 10 g) selected for cutting in the same area (30 × 30 cm) were enclosed and sealed. Then, the untreated grape clusters were placed in the control. The grapes thus prepared were stored in a cold room at 4 ° C for 100 days.

Step 3: Measurement of quality change of grapes

[Experimental Example 1: Changes in the total number of grapes stored at low temperatures]

One of the most problematic aspects of grape storage is corruption due to low temperature microorganisms. Therefore, in the present invention, the change in the total number of bacteria produced at the low temperature storage of grapes was measured using the antibacterial polyethylene film (Bactecide N PE film) of the present invention. To this end, grape clusters were grabbed from the grape clusters in contact with the packaging film, and the resulting mixture was ground in a blender for 3 minutes. Then, the above-mentioned liquor was sequentially diluted, and 100 μl of the dilution was applied to Luria-Bertani (LB) For 24 hours, and the number of spoilage bacteria was counted by counting the resulting colonies.

As a result, as shown in FIG. 1, the total number of microorganisms in the control and general LDPE increased rapidly from day 28, while the antibacterial polyethylene film of the present invention (Bactecide N PE film) continued to decrease.

[Experimental Example 2: Change in sugar content and moisture content of low-temperature stored grapes]

(1) In order to measure the sugar content of stored grapes at low temperatures, soluble solids were squeezed with gauze including both perilla and flesh, and then measured by Brix concentration using a sugar meter (Atago, PR-301).

As a result, as shown in Fig. 2, the sugar content of the control group gradually increased with the lapse of storage period, while both treatments decreased. These results indicate that when the film is packaged and stored, the decrease of moisture by evaporation and the decrease of solids by respiration are very

And the moisture content was high due to the sealing. It was also reported that the moisture content of cambell early grapes of unpackaged grapes decreased with storage period of long-term storage (Nam, SY, Kang, H. and Kim, life of different large seed grapes (tetraploid). Korean J. Post-Harvest Sci. Technol.,

6 (1): 11-15.).

(2) In order to measure the moisture content of the stored grapes at low temperatures, three grapes stored at regular intervals were taken and measured using a Mettler LT16 (moisture analyzer, Switzerland). As shown in FIG. 3, The content of the antimicrobial polyethylene film (Bactecide N PE film) of the present invention was lower than that of the general LDPE film.

[Experimental Example 3: Hardness change of grapes stored at low temperature]

The major constituents of the fruit cell walls are pectin, hemicellulose and cellulose, and pectin is degraded and hydrolyzed during ripening in most fruits (Proctor, A. and Peng, L.C. (1989) Pectin transitions during blueberry fruit development and

ripening. J. Food Sci., 54: 385-387). In general, immature fruits contain less water-soluble pectin but have been reported to increase gradually with aging (Huber, D. J. (1993). The role of cell wall hydrolases in fruit softening Hort.

169-219). The conversion of insoluble pectin to water solubility is considered to be an important mechanism of fruit softening associated with aging, and the factor of influencing pectin solubilization is the calcium content of cell wall and the methyl esterification of pectin (Bartley, IM (1978) Exopolygalacturonase of apple. Phytochem., 17: 213-216). Therefore, the change in hardness of grapes stored at low temperatures was measured. For this purpose, 6 randomly selected grapes were measured with a texture analyzer (TA-HDi 500) and the average values were shown.

As a result, as shown in FIG. 4, the hardness of the surface tended to decrease over time, and the hardness of the control was larger than that of the pavement. In comparison with the initial stage of storage, the control was decreased by 65.58% on the 100th day, whereas the general LDPE and the antibacterial polyethylene film of the present invention (Bactecide N PE film) showed a significant difference by 50.95% and 37.04%, respectively. This suggests that the control was faster than the other treatments because of the decrease of surface elasticity due to water loss and the rapid pacification of pectin due to aging of the fruit.

[Experimental Example 4: Change in surface condition and weight retention rate of grapes stored at low temperatures]

(1) The surface condition of the outer surface during storage was examined. As a result, as shown in Fig. 5, on the 100th day of storage, the appearance quality of the control (uncoated) was very rapidly deteriorated as compared with the untreated control. That is, unopened grapes have a storage life of 14 days at 4 ° C

On the contrary, according to the type of the packaging film, the grape of the pavement was relatively good in terms of appearance quality for 28 days, and the antimicrobial polyethylene film of the present invention (Bactecide N PE film) Good and fairly long

And maintained high appearance quality.

(2) On the other hand, in order to verify the storage effect of the antibacterial polyethylene film (Bactecide N PE film) of the present invention, the weight retention ratio was examined. This is calculated as the following equation.

As a result, as shown in FIG. 6, the weight retention rate after 70 days was higher in the control group than in the packaged group (Wt / Wi × 100) Respectively. On the other hand, the general LDPE film and the antibacterial polyethylene film (Bactecide N PE film) of the present invention showed a weight retention ratio of 98% or more. Conventional

According to Baldwin, E. (1994) In Edible Coatings and Films to Improve Food Quality: Edible Coatings for Fresh Fruits and Vegetables: Past, Present, and Future Technomic Publishing Co.,

If the rate of natural weight loss due to respiration and moisture loss reaches 7% or more, the product value is lost. In contrast, the LDPE film and the Bactecide N PE film of the present invention had a loss of 1 to 2% even after 100 days, Respectively. From the above results, it was confirmed that the antibacterial polyethylene film (Bactecide N PE film) of the present invention had an excellent effect on extending the storage stability of the grapes and that the storage effect was remarkably superior to that of the control regardless of the storage period.

[Experimental Example 5: Change in decay rate of grapes stored at low temperature]

In order to measure the decay rate of grapes during storage at low temperatures, each grape showed salinization or fungal grape was selected as a percentage of the total number of grapes.

As a result, as shown in Fig. 7, it was confirmed that when packaged with the antibacterial polyethylene film of the present invention (Bactecide N PE film), the decay rate was reduced by at least 3 times, regardless of the storage period, compared with the control.

[Experimental Example 6: Sensory evaluation of grapes under low temperature storage]

The sensory evaluation of the color, taste and texture of each grape in storage at low temperature for 10 sensory panels was carried out using 5 point comparative scoring method

Respectively. At this time, an average value was obtained by summing the points that were finally answered as a criterion of 1.0: very bad, 2.0: poor, 3.0: fair, 4.0: good, and 5.0: excellent. The results are shown in Table 1 below.

Claims (3)

A method for producing an antimicrobial polyethylene packaging film for improving the storage stability of fruit and vegetables,
The polyethylene resin (PE) mixed with Bactecide-N at a concentration of 0.5% (w / w) was melted at high temperature so that the nylon was located on the outer surface thereof, By weight of the antimicrobial polyethylene film. The method of claim 1, wherein the thickness of the polyethylene resin (PE) mixed with the Bactecide-N at a concentration of 0.5% (w / w) is 15 to 100 탆, the thickness of the nylon is 15 to 50 탆 By weight based on the weight of the antimicrobial polyethylene film.
An antimicrobial polyethylene packaging film produced by the method according to claim 1 or 2.