2nd International Conference on Food and Beverage Packaging June 13-14, 2016 Rome, Italy

Adjouman Yao Desire is a 3rd year PhD student and currently he is at the University of Liège Gembloux Agro-Bio Tech to complete his research and to complete his thesis at laboratory of Quality, Security products Agro-Food of the said University. He has completed his Masters in Science and Technologies of Food Biochemistry and Food Technology option.

A study in Côte d'Ivoire entitled "artisanal and industrial valorization of native cassava (Manihot esculenta Crantz) and yam (Dioscorea spp)" starches showed that the film produced with 4% starch cassava and 5% vegetable oil showed the most promising coatings capabilities. This film was designed without plasticizer and showed mechanical limits. So, the presence of plasticizer could overcome the fragility of the film, with a commonly used slurry of 15-40/g of glycerol in 100 g of starch. The properties of starch films can be further improved by producing composite films with incorporation of functional additives. Thus, in this present study, starch-based films have been strengthened with addition of a plasticizer (glycerol), an emulsifier (soy lecithin) and a preservative (potassium sorbate). These mixture led to produce biodegradable edible packaging based on native starches extracted from improved cassava varieties in Côte d'Ivoire. This study is currently carried out at the University of Liege, Gembloux Agro-Bio Tech laboratory Quality and Product Safety Agro-Food. The optical, mechanical and water vapor barrier properties of the starch-based films containing 4% to 5% vegetable oil, glycerol (0, 15, and 25%), soybean lecithin (0 to 5%) and potassium sorbate (0 to 2 g) are investigated. The effectiveness of the optimal formulation for uses as coating of raw food crops (cassava roots, fruits and vegetables) and production of biodegradable packaging will be studied.

Inyoung Choi received her Bachelor’s degree in the Department of Food and Nutrition from Korea University. Currently, she is pursuing her master’s degree in the Department of Food Bioscience and Technology from Korea University. Her recent research focuses on the development of smart packaging materials with a reliable indicator technology.

Intelligent packaging and active packaging are newly developed concepts in modern food packaging system. Colorimetric pH indicator can be used as a part of the intelligent food packaging system to detect quality changes in food. In this study, potato starch and agar, which are natural and good film forming agents, were used for immobilizing natural dyes extracted from purple sweet potato, Ipomoea batatas to prepare a colorimetric pH indicator film. This anthocyanin extract was mixed in potato starch and agar solution as a natural pH dye. The film-forming solution was casted to make a dried indicator film. The color of pH indicator film changed from red to green after exposure to different pH solutions in the range of pH 2.0-10.0, since anthocyanin extract changed its color from red to green according to the pH variations. The UV-VIS spectra of the anthocyanin solution showed the color variation according to the different range of buffer solutions. Spectroscopy of Fourier Transform Infrared spectroscopy (FT-IR) and UV-visible region showed the compatibility between the polymers and natural dyes. The color variation of the pH indicator film was measured by colorimeter after activation in different pH buffers. Application test was conducted to validate the pH indicator film as a meat spoilage sensor. As a result, the color of pH indicator changed from red to green due to the pH increase under improper storage conditions. The result implied that the developed indicator film can be applied to intelligent food packaging system as a food spoilage indicator.

Kyung Su Park is working as a Principal Specialist at Advanced Analysis Center, Korea Institute of Science and Technology, Korea. He has completed his graduation in Kyung Hee University. He has published articles on Analysis of minor and trace elements in milk and yogurts by inductively coupled plasma-mass spectrometry (ICP-MS); Lead, cadmium, mercury levels in the 2010 Korean diet; Tripodal ampiipiles tunable for self-assembly to polymersomes and; Risk Assessment of Low-Level Cadmium and Arsenic on the Kidney.

There is no standard for packaging, containers made of natural raw materials in the domestic. So, it is necessary to check and safety control investigation as to whether the required safety. Identify hazardous substances that can be implemented from natural raw materials for food containers and utensils. packaging. In addition, there is a need for research on the production method of the first order to analyze the material. Identify the type and properties of the substance to be added according to the production process of the material. This is because they need to determine the analysis method according to the conditions that apply. The implementation concerns the implementation by the raw material according to the survey results were possible hazardous substances. It was the domestic distribution of natural raw materials and container monitoring mechanism for packaging products.

Soo Hyun Sung has her academic background in Food Biosciences and Technology. She is a Master’s student with Professor Jaejoon Han at Korea University. Her research focuses on the development of biomass-based bioplastic materials for food packaging.

Bio-nanocomposite films based on polylactic acid (PLA) matrix reinforced with cellulose nanocrystals (CNC) were developed using a twin-screw extruder. The CNCs were extracted from coffee silverskin which is the by-product in coffee roasting process, by alkali treament followed by sulfuric acid hydrolysis. Those were used as surface-modified CNCs by adsorption of polyethylene glycol (PEG) onto CNC to obtain PLA/CNC-PEG nanocomposite films by adding at different concentrations (1, 2 and 5% CNC-PEG, w/w). PEG was used not only as plasticizer but as compatibilizer to improve CNC dispersion within PLA matrix. Morphological properties, tensile properties and water vapor permeability (WVP) of the bio-nanocomposite films were analyzed. Thermal analysis was also investigated for the change of thermal properties during melting and crystallization process. The tensile strength and elongation-at-break increased in both 1% and 2% of CNC-PEG and the WVP decreased gradually with increasing the addition of CNC-PEG up to 2%. These results suggest that CNCs from coffee silverskin can surely improve physical properties of PLA-based biopolymer film. The developed PLA/CNC-PEG bio-nanocomposite films can potentially be used for food packaging materials with improved barrier and mechanical properties.

Yookyung Kim has completed her PhD from University of Georgia and Post-doctoral studies from USDA-Athens and Albany. She is a Professor in Korea University. She has published 36 papers in reputed journals.

Soymilk forms stable emulsion systems, which also form composite films of soy protein and lipid upon heating. Soy protein films are termed yuba and films of variable thickness form depending on composition and concentration of protein and lipid in soymilk. Yuba is popular in China and Japan due to the high nutritional quality and digestibility of up to 93%. However, studies on the utilization of yuba and yuba films are limited. This study was conducted to characterize yuba as an edible packaging film by analyzing chemical composition, film structure, glass transition temperature (Tg), storage stability, mechanical and optical properties of yuba. As yuba picked up successively, increased solid content and decreased depth of soymilk caused chemical composition (especially increased carbohydrates) and film structure changed, which decreased film water stability, mechanical properties, Tg and water barrier properties, while increased yuba thickness, yellowness, sorption rate and equilibrium moisture content (>40% RH). Increased moisture loosened the film structure resulting in higher elongation and lower tensile strength values, whereas transparency increased until moisture content is 19~28% and became opaque again as moisture increased. As a plasticizer, water makes great differences on yuba film properties, moisture content of yuba film must be carefully selected to meet require mechanical and optical properties of the film depending on their specific applications.

Misook Kim has completed her PhD from Louisiana State University in USA and Post-doctoral studies from LSU Agricultural Center. She is an Assistant Professor of Dankook University, Republic of Korea. She has professional experience with bacterial fermentation, enzyme utilization, new ingredient development and industrial application in food science areas. She has published more than 50 papers in reputed journals and has served as an Editorial Board Member of Journal of Medicinal Foods and Journal of Preventive Nutrition and Food Science

Much attention and interest have recently been directed toward application of natural antimicrobial compounds in foods and food packaging. Lysozyme is one of the most often used naturally occuring food preservatives. Lysozyme catalyzes the breakage of of β-1,4-linkages of peptidoglycan in bacterial cell walls, and hence kills bacteria. Although lysozymes are generally produced from most organisms, the source has been commercially limited to egg whites. In this study, we screened 26 bacterial strains for the production of lysozyme, and found 7 strains that possessed extracellular lysozyme activity. The lysozyme activities were 342 U from Thermomonas koreensis, 290 U from Lactobacillus rhamnosus, 178 U from Lb. paracasei, 118 U from Lb. reuteri, 90 U from Bacillus subtilis and only 2.26 U from T. hydrothermalis. The cell-free supernatants from lysozyme producing T. koreensis (CFS-Tko), Lb. paracasei (CFS-Lpa), Lb. reuteri (CFS-Lre) and Lb. rhamnosus (CFS-Lrh) showed antibacterial activity against Micrococcus luteus, B. cereus, Staphylococcus aureus, Streptococcus mutans, Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus. The inhibitory effect of CFS-Tko was stronger than that of egg white lysozyme (HEWL) against B. cereus. Moreover, the CFS of lysozyme producing lactobacilli, cultured for 48 h, completely inhibited the growth of the test strains. Our results suggest that newly found CFS can be used to extend shelf-life of food and to enhance food safety in food packaging.