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2017 Vol.49, Issue 6
Physical Properties and Antimicrobial Behaviour of Food Packaging Paper by Green Tea Extracts

녹차추출물 처리 식품포장지의 물리적 특성 및 항균 거동

So-Ra Back
,
Lili Melani
,
Hyoung-Jin Kim†
백소라
,
Lili Melani
,
김형진 †
Department of Forest Products and Biotechnology, Kookmin University, Seoul, 02707
국민대학교 과학기술대학 임산생명공학과
†Corresponding author: E-Mail: hyjikim@kookmin.ac.kr
30 December 2017. pp. 5-12
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Abstract

Food handling techniques are especially critical in the summer, as the number of food poisoning incidents tends to surge in warm weather. Bacteria that causes food poisoning is generally found in meats, vegetables, etc. A method for preventing the growth of these bacteria involves using antimicrobial agents and other chemicals such as food preservatives and natural compounds. In this study, antibacterial paper was created with antibacterial extracts from green tea that are harmless in the human body, to evaluate the relationship between antimicrobial activity and the extract concentration. The antimicrobial activity of the green tea extract increased when the level of green tea extract content was increased (starting from 10 mg/mL). In particular, the BKP specimens treated with the antimicrobial extract had bacterial growth that was reduced by approximately 15-20%. In order to investigate the optimum coating condition of carboxymethyl cellulose (CMC) sodium salt with green tea extract, the paper properties were analyzed. The results were that the tensile index and tearing index were increased up to 5% CMC and 3% CMC, respectively, and then decreased. Meanwhile, air permeability decreased with increased CMC-treatment.

Keywords
Carboxymethyl cellulose
green tea
natural antimicrobials
food packaging paper
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Information
  • Publisher :Korea Technical Association of The Pulp and Paper Industry
  • Publisher(Ko) :한국펄프종이공학회
  • Journal Title :Journal of Korea TAPPI
  • Journal Title(Ko) :펄프종이기술
  • Volume : 49
  • No :6
  • Pages :5-12
  • Received Date : 2017-10-18
  • Revised Date : 2017-11-10
  • Accepted Date : 2017-11-13
  • DOI :https://doi.org/10.7584/JKTAPPI.2017.12.49.6.5
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