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RISS 인기검색어
- 검색키워드
- 저자 : Orsuwan, Aungkana (검색결과 4 건)
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One-step preparation of banana powder/silver nanoparticles composite films
Orsuwan, A.,Shankar, S.,Wang, L. F.,Sothornvit, R.,Rhim, J. W. Springer Science + Business Media 2017 Journal of food science and technology Vol.54 No.2
<P>Silver nanoparticles (Ag-NPs) were synthesized using banana powder as a reducing and stabilizing agent, and banana/Ag-NPs composite films with different concentration of Ag-NPs were prepared simultaneously. The composite films were yellowish brown and exhibited characteristic plasmon resonance peak of Ag-NPs at 430 nm. The optical, mechanical, water vapor barrier, thermal stability, and antimicrobial properties of the composite films were greatly influenced by the concentration of Ag-NPs. The composite film with a silver concentration of 1.0 mM demonstrated the highest tensile strength, thermal stability, transparency, and water contact angle with the lowest water vapor permeability (1.36 +/- 0.10 x 10(-9) g m/m(2) Pa s). Also, the composite films incorporated with 1.0 mM of Ag-NPs exhibited a strong antibacterial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria.</P>
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Preparation of antimicrobial agar/banana powder blend films reinforced with silver nanoparticles
Orsuwan, A.,Shankar, S.,Wang, L.F.,Sothornvit, R.,Rhim, J.W. IRL Press ; Elsevier Science Ltd 2016 Food hydrocolloids Vol.60 No.-
<P>Binary blend films of agar and banana powder (A/B) and A/B composite films reinforced with silver nanoparticles (A/B/AgNPs) were prepared using a solution casting method and their properties were characterized. The SEM micrographs and FT-IR results confirmed the formation of physical interactions between polymer matrices and nanofillers. Apparent surface color and transmittance of the composite film were greatly influenced not only by the mixing of banana powder with agar but also by the incorporation of AgNPs. The UV light absorption, water vapor barrier properties, and antioxidant activity of A/B blend films increased with the increase in the concentration of the banana powder, while the mechanical properties decreased. The A/B/AgNPs composite film exhibited distinctive antimicrobial activity against food-borne pathogenic bacteria, Escherichia coli and Listeria monocytogenes with stronger antibacterial activity against Gram-negative bacteria than Gram-positive bacteria. The binary blend of A/B films are expected to be used for the edible film or coating of foods and their nanocomposite films with antimicrobial activity have a potential to be used as food packaging material for maintaining the safety and extending the shelf life of packaged food. (C) 2016 Elsevier Ltd. All rights reserved.</P>
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A Short Review of Light Barrier Materials for Food and Beverage Packaging
Kwon, Seongyoung,Orsuwan, Aungkana,Bumbudsanpharoke, Nattinee,Yoon, ChanSuk,Choi, Jungwook,Ko, Seonghyuk Korea Society of Packaging Science and Technology 2018 한국포장학회지 Vol.24 No.3
Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.
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A Short Review of Light Barrier Materials for Food and Beverage Packaging
Seongyoung Kwon,Aungkana Orsuwan,Nattinee Bumbudsanpharoke,윤찬석,Jungwook Choi,고성혁 한국포장학회 2018 한국포장학회지 Vol.24 No.3
Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.
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