Antimicrobial adhesive tape for preventing food spoilage

Abstract

The disclosure relates to an antimicrobial adhesive tape for preventing food spoilage, which can maintain freshness for a long period of time by delaying food spoilage. More specifically, an antimicrobial adhesive tape is manufactured by forming, on a substrate layer, an antimicrobial layer in which a water-based adhesive and an adhesive having antimicrobial properties are mixed at an appropriate ratio, thereby being able to exhibit a significantly excellent effect of inhibiting microbial growth in food, due to excellent microbial properties thereof, delay food spoilage and deterioration by greatly slowing down the progression of spoilage, and maintain the freshness of food for a long period of time.

Description

Antibacterial adhesive tape for preventing food spoilage

[0001] The present invention relates to an antimicrobial adhesive tape for preventing spoilage of food, which can delay spoilage of food and maintain freshness for a long time.

[0002] The most important topic in the food industry is developing technologies that extend the shelf life of food and keep it fresh for longer. Food, essential to human survival, is more important than any other commodity, and developing technologies that preserve its quality for a long time is arguably the most crucial aspect of food-related technology.

[0003] In the past, to solve the problem of food spoilage and deterioration, artificial additives such as preservatives were directly added to the food or added to the container used to package the food to extend the preservation period of the food. However, these preservatives are harmful substances to the human body, so they cannot help but have a negative effect on the health of the user, and there is also the problem of having a negative effect on the original taste and flavor of the food.

[0004] In addition, the freshness of food can be determined by attaching a gas sensor to double-sided tape to measure the concentration of volatile basic nitrogen gas generated during the storage period of food, or by attaching a sensor impregnated with a pH indicator to the surface of packaging material to measure the content of carbon dioxide gas generated when food freshness deteriorates.

[0005] However, there is a problem in that it cannot improve the spoilage or deterioration of the food itself because it detects the gas concentration generated during the spoilage process of the food.

[0006] Recently, interest in food packaging films and antibacterial methods that can replace preservatives has been increasing. In particular, food packaging films delay spoilage by attaching a film to the surface of food to block contact with oxygen, but these methods alone have limitations in significantly improving the spoilage and deterioration of food or maintaining freshness for a long time.

[0007] In the case of existing packaging materials for spoilage prevention, the freshness of food is secured by blocking oxygen and carbon dioxide or controlling the partial pressure to prevent contact between food and oxygen or carbon dioxide, thereby inhibiting the growth of aerobic or anaerobic microorganisms. Therefore, they have the disadvantage of having to package the entire food.

[0008] Therefore, research and development are required for new materials that exhibit sufficient antibacterial properties to improve the limitations of existing preservatives or food packaging films and delay food spoilage, thereby maintaining freshness for a long time.

[0009] The disclosed subject matter aims to provide an antibacterial adhesive tape for preventing spoilage of food, which can delay spoilage of food and maintain freshness for a long time.

[0010] The disclosed content includes a substrate layer; and an antimicrobial agent layer adhered on the substrate layer;

[0011] The above antimicrobial layer provides an antimicrobial adhesive tape for preventing spoilage of food, wherein the tape is a mixture of a water-based adhesive and an additive in a weight ratio of 7:3.

[0012] In addition, the disclosed content provides an antibacterial adhesive tape for preventing spoilage of food, wherein the substrate layer is at least one selected from the group consisting of biodegradable film, paper, polyethylene terephthalate (PET), polyethylene naphthalate, polypropylene, and polyethylene.

[0013] In addition, the disclosed content provides an antimicrobial adhesive tape for preventing spoilage of food, wherein the substrate layer is made of polyethylene terephthalate (PET), the water-based adhesive is made of a pressure-sensitive adhesive, the pressure-sensitive adhesive is polyacrylate, the additive is germanium, and the antimicrobial agent layer has a thickness of 5 μm to 30 μm.

[0014] In addition, the disclosed content provides an antibacterial adhesive tape characterized by an antibacterial activity against Staphylococcus aureus of 88.66% or more.

[0015] An antimicrobial adhesive tape according to one embodiment disclosed in the present specification forms an antimicrobial layer on a substrate layer in which a water-based adhesive and an antimicrobial additive are mixed in an appropriate ratio to manufacture the antimicrobial adhesive tape, thereby having excellent antimicrobial properties, and is remarkably effective in inhibiting the growth of microorganisms in food, and has the advantage of delaying the spoilage and deterioration of food by greatly slowing down the progression of spoilage, and maintaining the freshness of food for a long time.

[0016] Fig. 1 is a cross-sectional view of a portion of an antibacterial adhesive tape according to the present invention, wherein Fig. 1a is a cross-sectional view of a state in which it is used by being attached to the surface (S) of food, and Fig. 1b is a cross-sectional view of a state in which it is used by being attached to the inside of a conventional packaging container (P).

[0017] Figure 2 shows the results of a decay test after placing an antibacterial adhesive tape on the surface of a rose with and without the tape attached and leaving it at room temperature (23±2°C) for 240 to 360 hours. Figure 2a shows the results of the test after leaving it for 240 to 312 hours, and Figure 2b shows the results of the test after leaving it for 336 to 360 hours.

[0018] Figure 3 shows the results of a decay test after placing an antibacterial adhesive tape on the surface of an apple mango with and without the tape attached and leaving it at room temperature (23±2°C) for 288 to 336 hours. Figure 3a shows the results of the test after leaving it for 288 hours, and Figure 3b shows the results of the test after leaving it for 336 hours.

[0019] Figure 4 shows the results of a decay test conducted after placing antibacterial adhesive tape on the surface of a kiwi and leaving it at room temperature (23±2°C) for 24 to 264 hours.

[0020] Figures 5 to 13 show the experimental results from the 1st to the 14th day of an experiment in which an antibacterial adhesive tape was attached to the outside of a conventional packaging container.

[0021] Figures 14a to 14c are diagrams showing test results for antibacterial activity of an antibacterial adhesive tape according to one embodiment of the present invention.

[0022] The disclosed subject matter relates to an antimicrobial adhesive tape for preventing spoilage of food, which can delay spoilage of food and maintain freshness for a long time.

[0023] As explained above, in the past, to solve the problem of food spoilage and deterioration, artificial additives such as preservatives were directly added to food or added to the container used to package the food to extend the preservation period of the food. However, there were limitations in significantly improving the spoilage and deterioration of food or maintaining freshness for a long time.

[0024] Accordingly, in this embodiment, an antimicrobial adhesive tape is manufactured by forming an antimicrobial layer in which a water-based adhesive and an antimicrobial additive are mixed in an appropriate ratio on a substrate layer, thereby providing excellent antimicrobial properties, thereby significantly inhibiting the growth of microorganisms in food, and has the advantage of delaying the spoilage and deterioration of food by greatly slowing down the progression of spoilage, and maintaining the freshness of food for a long time.

[0025] Specifically, in this embodiment, an antimicrobial adhesive tape for preventing spoilage of food is provided, comprising: a substrate layer; and an antimicrobial agent layer adhered on the substrate layer; wherein the antimicrobial agent layer is a mixture of a water-based adhesive and an additive in a weight ratio of 7:3.

[0026] The above-mentioned substrate layer may be at least one material selected from the group consisting of biodegradable polymers, paper, polyethylene terephthalate, polyethylene naphthalate, polypropylene, and polyethylene, preferably a biodegradable polymer, polyethylene terephthalate, or a mixture thereof, and most preferably polyethylene terephthalate. Such polyethylene terephthalate has advantageous aspects in terms of weather resistance, mechanical strength, abrasion resistance, food hygiene, and ease of tape production.

[0027] The above antimicrobial layer can be attached to the surface of food to delay spoilage or mold growth in the food, thereby maintaining freshness for a long time.

[0028] The above antibacterial layer may be a mixture of a water-based adhesive and an additive in a weight ratio of 8:2 to 4:6, preferably 7:3. If the mixing ratio of the additive is less than 2 by weight, the antibacterial effect may be extremely minimal, and the effect of preventing food spoilage may not reach the expected level. On the other hand, if the mixing ratio is more than 6 by weight, the adhesion to the substrate layer is poor, and there is a risk of the food spoiling due to excessive antibacterial action when the antibacterial layer comes into contact with the surface of the food. In addition, from an economical perspective, it is preferable that the weight ratio of the additive does not exceed 4, and when the water-based adhesive and the additive are in a weight ratio of 7:3, the antibacterial effect is the best, and an antibacterial adhesive tape can be manufactured economically.

[0029] The above-mentioned water-based pressure-sensitive adhesive has the advantage of being environmentally friendly compared to conventional solvent-based pressure-sensitive adhesives. The specific material of the water-based pressure-sensitive adhesive may be a pressure-sensitive adhesive (PSA). The pressure-sensitive adhesive exhibits strong and permanent adhesion at room temperature and can be strongly bonded to a variety of different surfaces simply by applying pressure without the need for finger or hand pressure. Furthermore, it can be removed from smooth surfaces without leaving any residue.

[0030] Specific examples of the pressure-sensitive adhesive include at least one selected from the group consisting of natural rubber, synthetic rubber, styrene block copolymer, polyvinyl ether, polyacrylate, polymethacrylate, polyurethane, polyurea, polyolefin, and silicone, preferably at least one selected from the group consisting of polyvinyl ether, polyacrylate, and silicone, and most preferably polyacrylate.

[0031] The above additives can be mixed into foods to impart antibacterial properties, thereby enhancing their freshness and enabling long-term storage. Ethylene gas is a plant hormone naturally produced when fruits and vegetables ripen, accelerating the ripening and aging of plants. The above additives oxidize and decompose ethylene gas, thereby inhibiting fungal growth and spoilage, thereby maintaining the freshness of food.

[0032] Specific examples of the additive include at least one selected from the group consisting of germanium, chitosan, diatomaceous earth, quartz, quartzite, shells, yellow clay, illite, and tourmaline, preferably germanium, diatomaceous earth, or a mixture thereof, and most preferably germanium.

[0033] In particular, the aforementioned germanium possesses superior antibacterial and sterilizing properties compared to other additives. When applied to food, it possesses powerful antibacterial properties, preserving its freshness and inhibiting spoilage. Furthermore, it is completely harmless to the human body, offering the added benefit of safety.

[0034] The antibacterial layer has a thickness of 5 ㎛ to 100 ㎛, preferably 50 ㎛ to 20 ㎛, and most preferably 20 ㎛ to 5 ㎛. At this time, if the thickness of the antibacterial layer is less than 5 ㎛, the adhesive strength with the base layer is not good and the antibacterial performance is not excellent, so the freshness maintenance effect of the food may not be satisfactory. On the other hand, if the thickness exceeds 30 ㎛, the antibacterial performance is too high, so that some of the food surface around the adhesive tape may be deteriorated.

[0035] The above antibacterial adhesive tape has the advantage of allowing food to be stored at room temperature for 7 to 9 days. Specifically, bread can be stored for 9 days, and fruits and vegetables can be stored for 7 to 8 days, respectively.

[0036] Preferably, in particular, although not explicitly described in the following examples or comparative examples, in the antimicrobial adhesive tape according to the present embodiment, the antimicrobial adhesive tape can be directly attached to the surface of food or attached to a food storage container to reduce the spoilage rate of food.

[0037] For the experiment, the antibacterial adhesive tape was attached to the surface of bread and apples, and then left in an environment of room temperature (25°C) and relative humidity of 70% for 2 to 7 days. The detachment / attachment strength, human safety, and deodorization according to the degree of decay of the antibacterial adhesive tape on bread and apples were measured over time using a conventional method.

[0038] In addition, an experiment was conducted to see if the same results as above could be obtained by cutting the antibacterial adhesive tape into a 5 cm diameter size, attaching it to the outside of a packaging container including an airtight container and vinyl packaging material that had been used previously, and leaving it without directly attaching it to food.

[0039] As a result, the antibacterial adhesive tape was cleanly separated from surfaces such as food, demonstrating excellent adhesive strength and elasticity. Furthermore, it demonstrated excellent human safety, and no foul odor was detected, confirming its excellent deodorizing properties.

[0040] Through additional experiments, it was confirmed that the antibacterial and deodorizing properties were substantially the same even when attached to the outside of conventional packaging containers, such as airtight containers and vinyl packaging, rather than directly to food.

[0041] Fig. 1 is a cross-sectional view of a portion of an antibacterial adhesive tape according to the present invention, wherein Fig. 1a is a cross-sectional view of a state in which it is used by being attached to the surface of food, and Fig. 1b is a cross-sectional view of a state in which it is used by being attached to the outside of a conventional packaging container.

[0042] Referring to Fig. 1, the outer surface of the antibacterial adhesive tape can be used in a state in which release papers (5a, 5b) are discharged, and is composed of a substrate layer (1) and an antibacterial agent layer (2).

[0043] More specifically, ① the substrate layer (1) is polyethylene terephthalate (PET), ② the antibacterial agent layer (2) is a mixture of a water-based adhesive (3) and an additive (4) in a weight ratio of 7:3, ③ the water-based adhesive (3) is made of a pressure-sensitive adhesive, ④ the pressure-sensitive adhesive is polyacrylate, ⑤ the additive (4) is germanium, and ⑥ the antibacterial agent layer may have a thickness of 5 ㎛ to 30 ㎛.

[0044] The following description will be given in more detail based on one embodiment of the disclosed content, but the disclosed content is not limited to the following embodiment.

[0045]

[0046] Example: Preparation of antibacterial adhesive tape

[0047] Example 1

[0048] A mixture was prepared by mixing a water-based adhesive and an additive in a weight ratio of 7:3 as an antimicrobial layer. At this time, the water-based adhesive used a pressure-sensitive adhesive made of polyacrylate, and the additive used germanium. The mixture was coated on one side of a 40 μm thick polyethylene terephthalate (PET) layer to prepare an antimicrobial adhesive tape (50 μm, thickness) having a 10 μm thick antimicrobial layer.

[0049]

[0050] Comparative Example 1

[0051] An antibacterial adhesive tape was manufactured in the same manner as in Example 1, except that the mixture of the water-based adhesive and the additive was manufactured in a weight ratio of 6:4.

[0052]

[0053] Comparative Example 2

[0054] A mixture was prepared by mixing a water-based adhesive and an additive in a weight ratio of 6:4 as an antimicrobial layer. At this time, the water-based adhesive used a pressure-sensitive adhesive made of polyacrylate, and the additive used germanium. The mixture was coated on one side of a biodegradable film layer made of cellulose acetate with a thickness of 40 μm to prepare an antimicrobial adhesive tape (50 μm, thickness) having a 10 μm thick antimicrobial layer.

[0055]

[0056] Comparative Example 3

[0057] An antibacterial adhesive tape was manufactured in the same manner as in Example 1, except that the mixture of Example 1 was manufactured solely as a water-based adhesive.

[0058]

[0059] Experimental example

[0060] Experimental Example 1: Measurement of food spoilage rate using antibacterial adhesive tape

[0061] Using the antibacterial adhesive tapes manufactured in Example 1 and Comparative Examples 1 to 3, the antibacterial layer of the antibacterial adhesive tape was attached to the surfaces of vegetables (carrots), fruits (apples), and bakery products (bread) so that they were in contact with each other, and then left at room temperature (23±2°C). The specimens were visually inspected daily, and the time at which mold appeared for each item was recorded to evaluate the degree of spoilage, and the results are shown in Table 1 below.

[0062] ClassificationExample 1Comparative Example 1Comparative Example 2Comparative Example 3Substrate layerPETPET biodegradable filmPET antibacterial layer Mixed non-adhesive 7:additive 3Adhesive 6:additive 4Adhesive 6:additive 4Adhesive Sole Mold occurrence timeVegetablesAfter 7 daysAfter 5 daysAfter 5 daysAfter 3 daysFruitsAfter 8 daysAfter 6 daysAfter 6 daysAfter 4 daysBreadsAfter 9 daysAfter 6 daysAfter 6 daysAfter 5 days

[0063] According to the results in Table 1, in the case of Example 1, when the water-based adhesive and the additive in the antimicrobial layer were mixed in a weight ratio of 7:3, it was confirmed that the spoilage rate of each item was significantly delayed for a longer period of time compared to Comparative Examples 1 to 3 due to the excellent antibacterial properties, and thus the freshness was maintained for a long time. On the other hand, in the case of Comparative Examples 1 to 2, the water-based adhesive and the additive in the antimicrobial layer were mixed in a weight ratio of 6:4, and although the weight of the additive increased compared to Example 1, the freshness maintenance effect was actually reduced. Considering the production cost according to the increased content of the additive, when the water-based adhesive and the additive were mixed in a weight ratio of 7:3, an antibacterial adhesive tape with excellent spoilage prevention performance can be manufactured economically compared to when the spoilage rate was mixed in a weight ratio of 6:4. In the case of Comparative Example 3, by forming an antimicrobial layer composed only of a 100 wt% solvent-based adhesive on the substrate layer, the spoilage rate of each item progressed rapidly, and the freshness of the food was significantly reduced.

[0064]

[0065] Experimental Example 2: Antifungal Test of Antibacterial Adhesive Tape

[0066] The antimicrobial adhesive tape manufactured in Example 1 was subjected to an antifungal test using ASTM G21-15, and the results are shown in Table 2. At this time, the antifungal test used a mixed mold of Aspergilus brasiliensis, Chaetomium globosum, Trichoderma virens, Penicillium funiculosum, and Aureobasidium pullulans.

[0067] The results of the above antifungal test were evaluated by the mold growth rate after 45 days, and the evaluation criteria for the mold growth rate are as follows.

[0068] [Evaluation Criteria]

[0069] 0: No mold is visible.

[0070] 1: Evidence of mold growth (less than 10% of film area)

[0071] 2: Slight mold growth (10-30% of film area)

[0072] 3: Mold growth (30-60% of film area)

[0073] 4: Extensive mold growth (60-100% of film area)

[0074] Mold growth after 45 days of separation, Example 11

[0075] Referring to Table 2 above, it can be seen that the antimicrobial adhesive tape of Example 1 according to the present invention has excellent antifungal performance, as the mold growth rate was 1 after 45 days.

[0076] Experimental Example 3: Measurement of food spoilage rate of antibacterial adhesive tape (food surface adhesion test)

[0077] The degree of decay of roses, apple mangoes, and kiwis was measured according to whether the antibacterial adhesive tape manufactured in Example 1 was attached or not to the roses, apple mangoes, and kiwis, and the results are shown in Figures 2 to 4.

[0078] Referring to Fig. 2a, when the antibacterial adhesive tape was not attached, the rose had already decomposed significantly after 240 hours, and referring to Fig. 2b, when checked after 360 hours, the decomposition had progressed to a degree that was in stark contrast to when the antibacterial adhesive tape was attached.

[0079] Referring to Figure 3b, when the cross-section of the apple mango was cut after 336 hours, it was confirmed that the freshness was maintained when the antibacterial adhesive tape was attached compared to when it was not attached.

[0080] Referring to Figure 4, when the cross-section of the kiwi was cut after 264 hours, it can be confirmed that the freshness was maintained when the antibacterial adhesive tape was attached compared to when it was not attached.

[0081]

[0082] Experimental Example 4: Measurement of food spoilage rate of antibacterial adhesive tape (external attachment test on packaging container)

[0083] An experiment was conducted to see if the same results as above could be obtained by cutting the antibacterial adhesive tape manufactured in Example 2 into a size of 5 cm in diameter, attaching it to a sealed container, and then attaching it to the outside of a food container.

[0084] As shown in Figures 5 to 13, antibacterial adhesive tape was attached to the outside of packaging containers for Shine Muscat, cherry tomatoes, green onions, strawberries, pork, blueberries, morning bread, sliced ​​bread, and green tangerines, and the process over time was observed with the naked eye.

[0085] It was confirmed that the freshness of foods stored in packaging containers without the above-mentioned antibacterial adhesive tape significantly decreased over time, and they gradually became soft and discolored severely.

[0086]

[0087] On the other hand, it was confirmed that foods stored in containers with the antimicrobial adhesive tape exhibited a slower deterioration in freshness compared to those without the tape. Through these experiments, it was confirmed that even when the antimicrobial tape was attached to the exterior of existing airtight containers and plastic packaging, rather than directly to the food, it exhibited essentially the same antimicrobial and deodorizing properties as when the tape was attached to the food surface.

[0088]

[0089] Experimental Example 5: Antibacterial Evaluation of Antibacterial Adhesive Tape

[0090] The antibacterial activity of the antibacterial adhesive tape according to Example 1 was tested using the pour plate method. The test strains selected were the Gram-positive Staphylococcus aureus, the Gram-negative Escherichia coli, and Salmonella typhimurium. Each strain was cultured in a medium at 35°C for 48 hours.

[0091] The test results for Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus are shown in Figures 14a to 14c and Table 3.

[0092] Antimicrobial Activity(JIS Z 2801:2010E)Test microorganismsResult(s)Initial bacteria number (CFU / film)Control (CFU / film)Sample (CFU / film)Antimicrobial activityRPercentage (%)Escherichia coliATCC 87393.2 x 10 5 5.7 x 10 6 1 st 5.2 x 10 6 0.09.9%2 nd 4.1 x 10 6 0.129.2%3 rd 4.0 x 10 6 0.230.9%Staphylococcus aureusATCC 6538P3.3 x 10 5 3.2 x 10 6 1 st 3.3 x 10 5 1.089.8%2 nd 3.3 x 10 5 1.089.8%3 rd 4.4 x 10 5 0.986.4%Salmonella typhimuriumNCTC120233.2 x 105 5.7 xx 10 6 1 st 1.2 x 10 6 0.111.5%2 nd 1.2 x 10 6 0.114.8%3 rd 1.2 x 10 6 0.112.7%

[0093]

[0094] According to the test results in Table 3, the average antibacterial activity against the Gram-positive bacteria Staphylococcus aureus was confirmed to be 88.66%. The average antibacterial activity against the Gram-negative bacteria Escherichia coli and Salmonella typhimurium was confirmed to be 23.3% and 13.0%, respectively.

[0095]

[0096] [Explanation of symbols]

[0097] 1: Substrate layer

[0098] 2: Antibacterial layer

[0099] 3: Water-based adhesive

[0100] 4: Additives

[0101] 5a: Lee Hyung-ji

[0102] 5b: Lee Hyung-ji

Claims

1. In an antibacterial adhesive tape for preventing spoilage of food, substrate layer; and An antibacterial layer adhered to the above substrate layer; The above antimicrobial agent layer is an antimicrobial adhesive tape for preventing spoilage of food, wherein the adhesive and additive are mixed in a weight ratio of 7:

3.

2. In paragraph 1, An antibacterial adhesive tape for preventing spoilage of food, wherein the above-mentioned base layer is at least one selected from the group consisting of biodegradable film, paper, polyethylene terephthalate, polyethylene naphthalate, polypropylene, and polyethylene.

3. In paragraph 1, An antimicrobial adhesive tape for preventing spoilage of food, wherein the above-mentioned water-based adhesive is made of a pressure sensitive adhesive (PSA).

4. In paragraph 3, An antibacterial adhesive tape for preventing spoilage of food, wherein the pressure-sensitive adhesive is at least one selected from the group consisting of natural rubber, synthetic rubber, styrene block copolymer, polyvinyl ether, polyacrylate, polymethacrylate, polyurethane, polyurea, polyolefin, and silicone.

5. In paragraph 1, An antibacterial adhesive tape for preventing spoilage of food, wherein the above additive is at least one selected from the group consisting of germanium, chitosan, diatomaceous earth, quartzite, quartzite, shells, yellow clay, illite, and tourmaline.

6. In paragraph 1, An antimicrobial adhesive tape for preventing spoilage of food, wherein the antimicrobial layer has a thickness of 5 ㎛ to 30 ㎛.

7. In paragraph 1, The above substrate layer is made of polyethylene terephthalate (PET), The above water-based adhesive is made of a pressure-sensitive adhesive, The above pressure-sensitive adhesive is polyacrylate, The above additive is germanium, An antimicrobial adhesive tape for preventing spoilage of food, wherein the antimicrobial layer has a thickness of 5 ㎛ to 30 ㎛.

8. In paragraph 1, The above antibacterial adhesive tape is an antibacterial adhesive tape for preventing spoilage of food, characterized in that the antibacterial activity against Staphylococcus aureus is 88.66% or higher.

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