녹차추출물 처리 식품포장지의 물리적 특성 및 항균 거동

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. KCI Citation Count: 0