Development of food packaging materials containing calcium hydroxide and porous medium with carbon dioxide-adsorptive function

Publication date: September 2019Source: Food Packaging and Shelf Life, Volume 21Author(s): Hyun-Gyu Lee, Suyeon Jeong, SeungRan YooAbstractKimchi packaging can be easily damaged by carbon dioxide generated during fermentation of kimchi, and adsorbents have been developed to overcome the problems of volume expansion and breakage of kimchi packaging caused by carbon dioxide. Here, we examined the applicability of calcium hydroxide and porous medium impregnation for improving adsorbent performance. The developed adsorbents were incorporated into low-density polyethylene to develop packaging materials for kimchi. Notably, packaging materials containing the adsorption powder impregnated with calcium hydroxide and porous medium showed improved mechanical properties and exhibited chemical and physical reactions, resulting in strong adsorptive power and reusability. The mechanical strength of the packaging was weak due to the agglomerative properties of the powder. In kimchi packaging, adsorption packaging did not affect kimchi ripening (p > 0.05). The optimal carbon dioxide concentration in kimchi packaging was 40–55%, and the carbon dioxide concentration could be controlled using the developed adsorption packaging materials.Graphical abstract
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research

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