Application of Nanotechnology in Food Packaging: An Overview

Prabhat Kumar Mandal,이치호,K. Choi,민상기 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

Nanotechnology is the engineering of functional systems at the molecular scale. It has the potential to revolutionize the global food system. Novel agricultural and food security systems, disease treatment delivery methods, and molecular and cellular biology sensors for pathogen detection, environmental protection, and education of the public and the future workforce are examples of the possible important impact of nano-technology on the science and engineering of agriculture and food systems. Nanotechnology allows designers to alter the structure of packaging materials on a molecular scale, to give the materials desired properties. Simple traditional “packaging” is being replaced with multi-functional intelligent packaging to improve food quality with the application of nanotechnology. With a different nanostructure, plastics can have improved gas/water vapor permeability to fit the requirements for the preservation of fruits, vegetables, beverages, and other foods. By adding nanoparticles, it is possible to produce bottles and packages with lighter resistance, stronger mechanical and thermal properties, and less gas absorption. These properties can significantly increase the shelf life, efficiently preserve the flavor and color, and facilitate the transport of food. Furthermore, nanostructured film can effectively prevent the invasion of bacteria and microorganisms in food and thus ensure food safety. With embedded nanosensors in packaging, consumers will be able to “read” the list of ingredients of various food items. Sensors can issue an alarm against food spoilage or provide precise nutritional information on food contents. Nanotechnology is expected to change the entire packaging industry. Self-assembly will reduce fabrication costs and infrastructure, and more flexible packaging methods will provide consumers with fresher and more customized products. Nanotechnology is the engineering of functional systems at the molecular scale. It has the potential to revolutionize the global food system. Novel agricultural and food security systems, disease treatment delivery methods, and molecular and cellular biology sensors for pathogen detection, environmental protection, and education of the public and the future workforce are examples of the possible important impact of nano-technology on the science and engineering of agriculture and food systems. Nanotechnology allows designers to alter the structure of packaging materials on a molecular scale, to give the materials desired properties. Simple traditional “packaging” is being replaced with multi-functional intelligent packaging to improve food quality with the application of nanotechnology. With a different nanostructure, plastics can have improved gas/water vapor permeability to fit the requirements for the preservation of fruits, vegetables, beverages, and other foods. By adding nanoparticles, it is possible to produce bottles and packages with lighter resistance, stronger mechanical and thermal properties, and less gas absorption. These properties can significantly increase the shelf life, efficiently preserve the flavor and color, and facilitate the transport of food. Furthermore, nanostructured film can effectively prevent the invasion of bacteria and microorganisms in food and thus ensure food safety. With embedded nanosensors in packaging, consumers will be able to “read” the list of ingredients of various food items. Sensors can issue an alarm against food spoilage or provide precise nutritional information on food contents. Nanotechnology is expected to change the entire packaging industry. Self-assembly will reduce fabrication costs and infrastructure, and more flexible packaging methods will provide consumers with fresher and more customized products.

중식 패스트푸드 포장용기 디자인 제안

홀문군,한상윤 한국기초조형학회 2020 기초조형학연구 Vol.21 No.4

This study focuses on packaging containers that are indispensable in food delivery services and play an important role as a moving advertisement as well as the ability to protect food. The purpose is to propose the design of Chinese dish fast food packaging containers that can contain a variety of foods that are out of the ordinary fast food packaging container form. To this end, an overall theoretical review was conducted through a related literature survey on the operating model of the Chinese O2O (Online to Offline) food delivery system and the concept and classification of Chinese dish fast food. Based on the survey on the packaging containers of Chinese fast food currently in use and the analysis of packaging container design applicable to Chinese fast food packaging containers, The results of the survey of consumers are aggregated to derive the design elements of the packaging containers. Based on this, the design of Chinese dish fast food packaging containers suitable for the Chinese O2O(Online to Offline)food delivery system was finally proposed. Unlike conventional packaging containers, the design measures derived from this research process started from the perspective of four design elements, including functions, materials, shapes and colors of packaging containers, and saved space as much as possible by improving the internal structure of packaging containers, and also reducing environmental pollution by using eco-friendly materials. In addition, the traditional Chinese stackable side-dish box was applied to the packaging container design so that there was no resistance to applying it to Chinese fast food packaging containers in China. The design was developed so that the degree of food taste can be reminiscent of color, so that Chinese dish fast food of various flavors can be distinguished using various colored packaging containers. This provided a new direction for the Chinese fast food packaging containers used in the O2O(Online to Offline). 본 연구는 음식 배달 서비스에서 없어서는 안 될 도구이며, 음식을 보호하는 기능뿐 아니라 움직이는광고로서 중요한 역할을 하는 포장용기에 주목하여, 일반적인 패스트푸드 포장용기 형태를 벗어난 다양한 음식을 종류별로 담을 수 있는 중식 패스트푸드 포장용기 디자인 제안을 목적으로 한다. 이를 위해 중국 O2O(Online to Offline)음식 배달 시스템의 운영모델과 중식 패스트푸드의 개념 및 분류에대한 관련 문헌 조사를 통해 전반적인 이론적 고찰을 수행하였으며, 현재 사용 중인 중식 패스트푸드의 포장용기에 대한 조사와 중식 패스트푸드 포장용기에 적용 가능한 포장용기디자인 분석을 바탕으로, 소비자 설문조사 결과를 종합하여 포장용기의 디자인 요소를 도출하고, 이를 기반으로 최종적으로중국 O2O 음식 배달 시스템에 적합한 중식 패스트푸드 포장용기의 디자인을 제안하였다. 본 연구과정을 통해 도출한 디자인 방안은 기존 포장용기와 달리, 포장용기 디자인의 기능, 소재, 형태와 색상 등4개 디자인 요소 관점에서 출발하여 포장용기의 내부구조 개선으로 공간을 최대한 절약하였으며 아울러 친환경 재료를 사용하여 환경오염을 줄였다. 또한 중국 고대 전통 찬합(饌盒)의 형태를 포장용기디자인에 적용하여 중국 현지에서 중식 패스트푸드 포장용기에 적용하는데 거부감 없게 하였고, 음식맛의 종류를 색상으로 연상 할 수 있도록 하여 다양한 색의 포장용기를 이용해 여러가지 맛의 중식 패스트푸드를 구분할 수 있도록 디자인을 개발하였다. 이를 통해 O2O(Online to Offline) 배달 시스템에사용되는 중식 패스트푸드 포장용기의 새로운 방향을 제시하였다.

< 구두-E-13 > Potential of mineral oil migration from recycle paper based packaging into food

( Lisman Suryanegara Fitria ),( Dede Hy Yanto ),( Raden Pb Laksana ),( Yudhi D Kurniawan ),( Widya Fatriasari ),( Euis Hermiati ) 한국목재공학회 2018 한국목재공학회 학술발표논문집 Vol.2018 No.1

Food packaging is an important part in supporting food safety rules. The fact that not all of food packaging materials meet the requirements of food packaging materials, even primary, secondary, and tertiary packaging, cause the food in the packaging is potentially contaminated. One of the primary packaging materials is a duplex carton which is a product of recycled paper. Duplex carton is the most widely used primary material because of its cheaper and more eco-friendly. However, recycled paper is likely to contain printing inks, adhesives, waxes, fluorescent dyes and bleaches, fillers, organochlorine compounds, aromatic hydrocarbons, volatile organic compounds, barrier and oil-resistant materials, amines and surfactants. One of the hazardous substances contained in primary food packaging especially duplex carton is mineral oil or mineral oil hydrocarbon (MOH). Contamination of mineral oil into food packaging can be derived from printing ink contained on recycled paper or from printing ink on the packaging itself. Animal studies show that digestion of small amounts of mineral oil compounds can accumulate in the body and damage the liver and blood vessels in the heart, lymph nodes, and can be carcinogenic. This study aims to determine the potency of mineral oil migration from recycled paper-based food packaging. Migration test method that was used was the Federal Reference Laboratory for Food Contacts at the Federal Institute for Risk Assessment (BfR). Based on the analysis result both from internal standard adition at the beginning and at the end of the process showed that there is a potency of mineral oil to migrate from recycled paper based food packaging in this case is duplex carton.

Recent Advances in Pre-harvest, Post-harvest, Intelligent, Smart, Active, and Multifunctional Food Packaging

Sana Ullah,Motahira Hashmi,Jungsoon Lee,Ji Ho Youk,Ick Soo Kim 한국섬유공학회 2022 Fibers and polymers Vol.23 No.8

Food is one of the key elements for survival of human beings. Preservation and quality assurance of food isnecessary to meet the food demand in current era. Food protection is important at every step including pre-harvest, postharvest,transportation, storage room and market shelves to get the good quality with enhanced shelf life. This review coversfood packaging at pre-harvest and post-harvest level, types of food packaging (including active, intelligent and smart foodpackaging) and how to improve the antioxidant and antimicrobial properties of food using active food packaging. Nanotechnology is one the advanced technologies serving in food preservation, detailed advancements in nanotechnologybased food packaging have also been summarized in this review. Overall, this review covers recent advances in foodpackaging including pre-harvest, post-harvest, intelligent, smart, active, and multifunctional food packaging.

Convergence Study on Optimization of Takeaway Food Packaging Recycling Using Orthogonal Experiment in the Post-COVID-19 Era

유혜,유채문,반영환 한국전시산업융합연구원 2022 한국과학예술융합학회 Vol.40 No.4

The arrival of COVID-19 has brought about a certain change in the lifestyles of the public and traditional consumer habits and behaviour. Due to the rapid development of the "Quarantine Economy" during the epidemic, takeaway orders have become a way of eating be closely linked to people's lives. At the same time, problems such as contamination of traditional takeaway food packaging have been accentuated by the arrival of the epidemic. As a result, takeaway food packaging needs to change quickly to adapt to market conditions and new consumer demands in the epidemic environment. This study analyzes the existing takeaway food packaging recycling from previous research. And then, it optimizes and integrates the forms of takeaway food packaging recycling. Thus, the process of takeaway food packaging recycling and its feasibility is investigated at various stages. Ultimately, this study compiles four critical factors that influence takeaway food packaging recycling, which are the cost factor, raw material factor, promotive factor, and social factor. This study uses orthogonal experiments to compare the extent to which these four factors lead to consumer influence on takeaway food packaging recycling. This study was carried out to analyze the importance of each factor through the De-duplication Optimization method and Orthogonal Experiments, using visual analysis and variance analysis for comparative observations. The influence on takeaway food packaging recycling is in descending order of cost factor, raw material factor, promotive factor and social factor. In particular, the cost factor has the most significant impact, while the social factor does not have a significant effect. The ranking of the four factors in terms of the degree of influence can improve the efficiency of existing takeaway food packaging recycling, increase resource utilization and protect the ecological environment. This study provides more optimized options for industries utilizing takeaway food packaging.

A review on metal/metal oxide nanoparticles in food processing and packaging

Naveen Chandra Joshi,Pushpa Bhakuni Negi,Prateek Gururani 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.6

Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.

문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래

김희섭 ( Hee Sup Kim ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.1

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

레토르트 패키지 디자인 연구 -삼계탕과 육개장을 중심으로-

이경수 ( Kyung Soo Lee ) 한국상품문화디자인학회 2015 상품문화디자인학연구 Vol.40 No.-

본 연구에서는 해외 레토르트 식품의 패키지 디자인 사례를 살펴보고, 국내 레토르트 식품의 패키지 디자인의 문제점을 소비자 설문조사를 통하여 알아보고, 그 보완점을 찾아보기 위한 기초 연구로서의 의미를 갖는다. 연구의 범위는 국내 레토르트 식품 중 한국전통식품인 삼계탕과 육개장으로 한정하며, 연구 방법은 패키지 디자인 구매 척도 7가지 형용사에 대입하여 결과를 분석한다. 연구 내용은 2장에서 레토르트 식품의 이론적 배경을 살펴보았으며, 3장에서는 해외 레토르트 식품 패키지 디자인 사례를 일본과 미국을 중심으로 살펴보았고, 4장에서는 국내 레토르트 식품의 패키지 디자인 분석을 서울에서 활동하는 20대, 30대, 40대 이상의 남녀를 대상으로 설문조사하여 분석했다. 국내 레토르트 식품 구입 시 패키지 디자인에 대한 요소별 중요도를 분석한 결과 브랜드 로고 , 메인 컬러, 제품 사진, 심볼 로고, 레이아웃의 순으로 나타나 국내 삼계탕과 육개장 레토르트 식품 구매 시 제조사의 브랜드를 가장 중요하게 생각하고 있으며, 그 다음으로 제품 요리 사진을 중요하다고 나타났다. 본 연구에서는 국내 삼계탕과 육개장 레토르트 식품 패키지 디자인의 개선방안으로 첫째, 브랜드 강화, 둘째, 식품정보의 정확한 표기, 셋째, 구매시점광고(P.O.P) 패키지의 적용을 제시하였다. This study looks at the practices of foreign retort food packaging design, packaging design explore the issue of domestic retort food through consumer research study has the same meaning as the basis for complementary Browse the point. The scope of the study is limited to the domestic retort food and traditional food of Samgyetang and Yukgaejang of Korea, research method analyzes the results by applying the seven adjective scale retail packaging design. Research information had looked at the theoretical background of the retort food in Chapter 2, Section 3 looked at the international retort food packaging design Case of Japan and the United States, Section 4 of the package design activity analysis of domestic retort food in Seoul 20s, 30s, has been analyzed by security surveys more than 40 men and women. Domestic purchase retort food package Analysis of the importance of each element in the design brand logo, main color, product pictures, symbols, logos, layouts appear in the order of the domestic Samgyetang and Yukgaejang brands and manufacturers retort food orders and most importantly, think and then appeared to be important to the product of the cooking. In this study, with improvement of the domestic Samgyetang and Yukgaejang first retort food packaging design, brand reinforcement, and second, the exact representation of food information, third, presented the application of point of purchase advertising (P.O.P) package.

패키지의 투명도와 사이즈가 악한 음식의 소비에 미치는 효과

박세훈,오유진 한국마케팅관리학회 2018 마케팅관리연구 Vol.23 No.1

Consumers often have difficulty with controling their intakes of vice food such as Oreo cookies. This research examines whether the effects of package transparency on vice food consumption is moderated by food size, package size, and consumers' level of dietary restraint. First, in case of manipulating package transparency and only food size, we predict that the consumption of vice food in transparent(vs. opaque) package will be increased when food size is small and when consumers' dietary restraint level is low. On the other hand, we also predict that this effect will be disappeared when food size is larger and when consumers' dietary restraint level is high. Second, in case of manipulating package transparency and manipulating both package size and food size correspondingly, it is expected that the consumption of vice food in transparent (vs. opaque) package will be increased when package and food size is small and this effect will be mediated by food salience, whereas the consumption of vice food in transparent(vs. opaque) package will be rather decreased when package and food size is larger and this effect will be mediated by consumption monitoring. To test our hypotheses, we conducted two experiments. The results of experiment 1, achieved by using a 2 (package transparency: transparent vs. opaque) × 2 (food size: small-size vs. large-size) between-subjects design, did not support the prediction of the moderating role of food size but supported our prediction of the moderating role of consumers' level of dietary restraint in the effect of package transparency on vice food consumption. In experiment 2, we used a 2 (package transparency: transparent vs. opaque) × 2 (package and food size: small-size vs. large-size) between-subjects design by corresponding package size with food size, and it was confirmed that small-size(large-size) package and food can increase(decrease) the consumption of vice food from transparent(vs. opaque) package. Moreover, our hypothesis that food salience mediates the transparency effect of small-size package and food was significantly supported and the prediction that consumption monitoring mediates the transparency effect of large-size package and food was marginally significantly supported. Finally, we discuss the theoretical and managerial implications of our findings and provide the limitations and directions for the future research. 소비자들은 종종 오레오 쿠키와 같은 맛은 좋지만 건강에는 좋지 않은 악한 음식의 섭취를 스스로 통제하는데 있어 어려움을 겪곤 한다. 본 연구는 악한 음식의 소비에 미치는 패키지 투명도의 영향을 음식 사이즈, 패키지 사이즈, 그리고 소비자의 섭식절제 수준이 조절할 수 있는지를 조사했다. 먼저 패키지 투명도와 음식 사이즈만을 조작하는 경우에는, 음식 사이즈가 작을 때 그리고 소비자의 섭식절제 수준이 낮을 때 투명(vs. 불투명)한 패키지에서 악한 음식의 소비량은 증가하리라 예상하였다. 반면 이러한 효과는 음식 사이즈가 클수록 그리고 소비자의 섭식 절제 수준이 높을수록 사라질 것이라 예상하였다. 다음으로 패키지 투명도를 조작하고 패키지와 음식 사이즈를 같은 방향으로 함께 조작하는 경우에는, 패키지와 음식 사이즈가 함께 작을 때 투명(vs. 불투명)한 패키지에서 악한 음식의 소비량은 증가하고, 이러한 증가 효과는 현저성에 의해서 매개되리라 예상하였다. 반면, 이러한 효과는 패키지와 음식 사이즈가 함께 클수록 투명(vs. 불투명)한 패키지에서 악한 음식의 소비량은 오히려 감소하여서 사라질 것이라 예상하였고, 이러한 감소 효과는 감시에 의해서 매개되리라 예상하였다. 가설 검증을 위해 두 차례의 실험을 실시했다. 2 (패키지 투명도: 투명 vs. 불투명) × 2 (음식 사이즈: 작은 사이즈 vs. 큰 사이즈) 집단 간 요인 설계를 활용한 실험 1을 통해, 패키지 투명도가 악한 음식 소비량에 미치는 영향에 있어 음식 사이즈의 조절적 역할은 지지되지 않았지만, 소비자의 섭식절제 수준의 조절적 역할은 지지되었다. 패키지 사이즈와 음식 사이즈를 같은 방향으로 함께 조작하여 2 (패키지 투명도: 투명 vs. 불투명) × 2 (패키지와 음식 사이즈: 작은 사이즈 vs. 큰 사이즈)의 집단 간 요인 설계로 진행한 실험 2에서는, 패키지 투명도가 악한 음식 소비량에 미치는 영향에 있어 패키지와 음식 사이즈의 조절적 역할은 지지되었다. 뿐만 아니라, 패키지와 음식 사이즈가 함께 작을 때 현저성의 매개 효과는 유의하게 지지되었고, 패키지와 음식 사이즈가 함께 클 때 감시의 매개 효과는 한계적으로 유의하게 지지되었다. 마지막으로 본 연구를 통한 이론적, 실무적 시사점을 밝히고, 연구의 한계점과 미래의 연구 방향을 제시하였다.

소셜네트워크 빅데이터 기반 건강보조식품 패키지디자인 키워드 분석

왕월,정원준 (사)한국커뮤니케이션디자인협회 커뮤니케이션디자인학회 2023 커뮤니케이션 디자인학연구 Vol.85 No.-

본 논문은 Textom을 통해 2018년 8월부터 2023년 8월까지의 최근 5년 ‘건강보조식품 패키지디자인’ 키워드 관련 단어 총 30,738개를 수집하고, 그중 총 72개의 주요 키워드를 추출하였다. 사회연결망 분석 프로그램 Ucinet을 활용하여 CONCOR분석 및 군집분석을 실시하고 시각화하였다. 건강보조식품 패키지디자인 관련 키워드 분석을 통해 건강보조식품 패키지디자인의 연구 현황을 파악할 수 있다. CONCOR분석을 실시하여 72개 주요 키워드를 분석하고, 데이터 분석 결과 4개 그룹을 형성하였다. 1그룹은 ‘건강보조식품 패키지디자인의 포지셔닝 전략’, 2그룹은 ‘건강보조식품 패키지디자인의 디자인 방향’, 3그룹은 ‘건강보조식품의 콘텐츠’, 4그룹은 ‘건강보조식품 디자인의 마케팅 전략’으로 명명하였다. 상기 연구 결과를 통해 건강보조식품 소셜네트워크 빅데이터상의 패키지디자인 관련 고빈도 및 이슈 키워드를 도출하였다. 이들 키워드의 배경은 현재 사람들이 관심사와 토론 이슈를 반영한다고 볼 수 있으므로, 건강보조식품 브랜드 디자인 연구개발을 위한 기초자료가 될 수 있을 것으로 사료된다. Through the Textom platform, this paper collected a total of 30,738 words related to the keyword "health functional food packaging design" in the past five years from August 2018 to August 2023, and extracted a total of 72 effective word frequencies. Then use the social network analysis tool Ucinet program to perform CONCOR and cluster analysis and visualize it. By analyzing the keywords of health functional food packaging design, the current research status of health functional food packaging design can be analyzed. 72 main keywords were analyzed through CONCOR, and the data analysis results formed four groups. The first group is named "Positioning strategy of health functional food packaging design", the second group is named "Design direction of health functional food packaging design", the third group is named "Content of health functional food", and the fourth group is named "Marketing Strategies for Packaging Design of Healthy Functional Foods". Through the above research results, we have obtained the high-frequency and hot words that appear in social network big data in health functional food packaging design. These keywords also represent the hot spots that people are paying attention to and talking about at the moment. It can be used as basic information for the design and development of major health functional food brands.