Adhesive sticker for delaying spoilage of meat and fruits / vegetables

Abstract

The present disclosure relates to an adhesive sticker for delaying the spoilage of meat and fruits / vegetables, the adhesive sticker comprising: a substrate layer; and an adhesive layer formed on the substrate layer and comprising an adhesive and a functional additive, wherein the adhesive sticker has antibacterial activity against Slaphylococcus aureus and Escherichia coli.

Description

Adhesive stickers for delaying spoilage of meat and fruits and vegetables

[0001] The present disclosure relates to an adhesive sticker that prevents or delays the spoilage of meat and fruits and vegetables.

[0002] Fruits and vegetables, including fruits and vegetables, spend a significant amount of time in environments they dislike—namely, high temperatures, low carbon dioxide levels, and high humidity—before reaching consumers. Under these conditions, these produce age and rot easily, and their inability to maintain their flavor leads to a loss of fair market value. To maintain these prices, the environment must be artificially adjusted; distributing them after storage at low temperatures of approximately 4 to 12 degrees Celsius slows down the aging and quality deterioration. In addition to low-temperature storage, methods to regulate the respiration of fruits and vegetables by adjusting gas composition are also employed. Because this storage method involves artificially controlling the environment, it is referred to as Controlled Atmospheric Storage (CA). While distributing these produce in a state where gas composition and temperature are artificially adjusted ensures they reach consumers fresh, the cost of maintaining such an environment is substantial. Therefore, these produce are distributed wrapped in plastic bags or films. The packaging materials used in this process must possess functions distinct from those of general packaging materials. It is necessary to suppress the potential for microbial growth within the packaging film, and since the fruits and vegetables inside the package continue to respire, this respiration must be regulated to ensure they remain fresh for a long time. This storage method is called Modified Atmospheric Storage (MA) because the environment is slightly altered due to gases released by the fruits and vegetables. Both CA and MA storage methods involve altering physical conditions, such as temperature or gas composition, and have been used for a long time. When the physical environment changes, it differs from the atmospheric environment, giving anaerobic or aerobic putrefactive microorganisms an opportunity to become active, which leads to adverse effects such as accelerated spoilage or deterioration.

[0003] Meanwhile, the meat industry is moving away from the traditional distribution method of butcher shops and is distributing meat in the form of chilled or frozen products through concentrated, branded distribution networks. As the concept of branded chilled meat takes root in an industry previously dominated by frozen meat, and as the number of large-scale, advanced meat processing plants increases alongside small-scale operations, the industry is evolving toward production methods centered on hygiene, shelf life, and quality by controlling various factors related to microbial contamination to supply meat to consumers in a fresh state.

[0004] Accordingly, with the advancement of technology to improve the freshness of meat, it is now possible to sell meat in places such as large stores or department stores without meat processing facilities, and consumers can also conveniently purchase it through online shopping.

[0005] Conventionally, representative technologies for improving the freshness of meat include plastic wrap, vacuum packaging, skin packaging, and gas exchange packaging. However, plastic wrap has the disadvantage that the shelf life is very short, ranging from 1 to 3 days, and the product (meat) is not fixed in the tray, causing the product to shift due to physical external forces during distribution. Vacuum packaging has the advantage of maintaining the shape of the product, but it has the disadvantage that anaerobic bacteria that promote spoilage can grow in the vacuum state, making it essential to maintain an appropriate temperature to improve shelf life and safety. Skin packaging has the disadvantage that if packaged with an oxygen barrier film, it causes premature spoilage due to the growth of anaerobic microorganisms, and the lack of oxygen supply causes the meat pigment to become fixed in a dark brown myoglobin state, which lowers consumer preference. Gas exchange packaging is a method that maintains freshness by using carbon dioxide or nitrogen to solve the aforementioned problems, but it has the disadvantages of increased manufacturing costs, a larger volume compared to vacuum packaging, and the meat not being tightly fixed to the packaging material.

[0006] Therefore, in order to solve the above-mentioned problems, there is a need for technology that not only maintains the color without discoloration during the shelf life but also delays the spoilage of meat and fruits and vegetables at a low cost.

[0007] [Prior Art Literature]

[0008] [Patent Literature]

[0009] (Patent Document 1) Republic of Korea Published Patent No. 10-2024-0030135 (Published March 7, 2024)

[0010] (Patent Document 2) Republic of Korea Utility Model No. 20-0325130 (Registered Aug. 30, 2003)

[0011] The problem that the present disclosure aims to solve is to provide an adhesive sticker for delaying spoilage of meat and fruits and vegetables that can delay spoilage of meat and fruits and vegetables with simple attachment and maintain freshness for a long time.

[0012] The present disclosure provides, in one embodiment, an adhesive sticker for delaying spoilage of meat and fruits and vegetables, comprising a substrate layer and an adhesive layer formed on the substrate layer and formed from an adhesive and a functional additive, and having antibacterial activity against Staphylococcus aureus and Escherichia coli.

[0013] In addition, the adhesive may be one or more selected from the group consisting of natural rubber, synthetic rubber, styrene block copolymer, polyvinyl ether, polyacrylate, polymethacrylate, polyurethane, polyurea, polyolefin, and silicone.

[0014] In addition, the functional additive may include a metal sterilizing agent, a far-infrared sterilizing agent, a dispersant, a moisture absorbent, a photocatalytic agent, a liquid sterilizing agent, a pH adjuster, and purified water.

[0015] In addition, the metal bactericidal substance may be one or more selected from the group consisting of silver, copper, zinc, gold, manganese, nickel, cobalt, and cesium.

[0016] In addition, the far-infrared sterilizing material may be one or more selected from the group consisting of germanium, chitosan, diatomaceous earth, maifan stone, maixum stone, seashell, red clay, illite, tourmaline, and kaolin.

[0017] In addition, the dispersant may be a sodium-based surfactant.

[0018] In addition, the moisture absorbent may be one or more selected from the group consisting of sodium carboxymethylcellulose, silica, silica gel, carboxymethylcellulose (CMC), zeolite, calcium chloride, magnesium sulfate, superabsorbent polymer, and montmorillonite.

[0019] In addition, the photocatalytic material may be one or more selected from the group consisting of zinc oxide, titanium dioxide, iron oxide, tungsten oxide, copper oxide, tin oxide, vanadium oxide, and cerium oxide.

[0020] In addition, the liquid disinfectant may be one or more selected from the group consisting of tea tree oil, eucalyptus oil, lavender oil, lemongrass oil, clove oil, citronella oil, peppermint oil, thyme oil, bergamot oil, ethanol, and hydrogen peroxide.

[0021] In addition, the pH adjuster may be one or more selected from the group consisting of acetic acid, citric acid, vitamin C (ascorbic acid), succinic acid, folic acid, lactic acid, malic acid, tartaric acid, pyruvic acid, formic acid, propionic acid, and benzoic acid.

[0022] In addition, the adhesive layer may include 0.001 to 10 parts by weight of a functional additive based on 100 parts by weight of the adhesive.

[0023] In addition, the adhesive sticker for delaying spoilage of meat and fruits and vegetables may have antifungal performance against a mixed fungus comprising Aspergillus brasiliensis, Ketomium globosum, Trichoderma virens, Penicillium funiculosum, and Aureobasidium pullulans.

[0024] According to the present disclosure, spoilage of meat and fruits and vegetables can be delayed by a simple attachment, thereby maintaining freshness for a long time.

[0025] FIG. 1 is a cross-sectional view of an adhesive sticker for delaying spoilage of meat and fruits and vegetables according to one embodiment of the present disclosure.

[0026] FIGS. 2a and 2b are the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to the surface of a sweet persimmon and observing the degree of spoilage delay (after 8 days).

[0027] Figures 3a and 3b show the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to strawberry packaging and observing the degree of spoilage delay (after 5 days).

[0028] FIGS. 4a to 4c show the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to a peach storage container and observing the degree of spoilage delay (after 312 hours) (a: initial, b: after 312 hours, c: lid opened after 312 hours).

[0029] Figures 5a and 5b are the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to the surface of an apple mango and observing the degree of spoilage delay (after 10 days).

[0030] Figures 6a and 6b show the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to a storage container for cherries and observing the degree of spoilage delay (after 144 hours).

[0031] Figures 7a and 7b show the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to the surface of a tangerine and observing the degree of spoilage delay (after 24 hours and after 336 hours).

[0032] FIGS. 8a to 8d show the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to a blueberry packaging container and observing the degree of spoilage delay over time (a: Day 0 and Day 4, b: Day 8 and Day 12, c: Day 15 and Day 18, d: Day 21).

[0033] FIGS. 9a to 9c show the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to a cabbage packaging container and observing the degree of spoilage delay over time (a: Day 0 and Day 4, b: Day 8 and Day 12, c: Day 15 and Day 18, d: Day 21).

[0034] FIGS. 10a and 10b are the results of applying an adhesive sticker according to an embodiment of the present disclosure and a control (not attached) to the surface of a gold kiwi and observing the degree of spoilage delay over time (a: day 0 and day 7, b: day 11).

[0035] FIG. 11 is the result of an antifungal test of an adhesive sticker according to an embodiment of the present disclosure.

[0036] FIGS. 12a and 12b are the results of an antibacterial test of an adhesive sticker according to an embodiment of the present disclosure (a; Escherichia coli, b; Slaphylococcus aureus).

[0037] FIGS. 13a and 13b show the results of testing for bacteria on the 5th day after attaching an adhesive sticker according to an embodiment of the present disclosure to meat of a control group (not attached) (a: not attached, b: adhesive sticker attached).

[0038] FIGS. 14a and 14b show the results of testing the amount of gas generated on the 5th day after attaching an adhesive sticker according to an embodiment of the present disclosure to meat of a control group (not attached) (a: not attached, b: adhesive sticker attached).

[0039] The present disclosure provides an adhesive sticker for delaying spoilage of meat and fruits and vegetables, comprising a substrate layer and an adhesive layer formed on the substrate layer and formed of an adhesive and a functional additive, and having antibacterial activity against Staphylococcus aureus and Escherichia coli.

[0040] Hereinafter, embodiments of the present disclosure are described in detail with reference to the attached drawings so that those skilled in the art to which the present disclosure pertains can easily implement them. However, the present disclosure may be implemented in various different embodiments and is not limited to the embodiments described herein. Throughout the specification, similar parts are denoted by the same reference numerals.

[0041]

[0042] The present disclosure provides, in one embodiment, an adhesive sticker (1) for delaying spoilage of meat and fruits and vegetables, comprising a substrate layer (100) and an adhesive layer (200) formed on the substrate layer (100) and formed from an adhesive and a functional additive, and having antibacterial activity against Staphylococcus aureus and Escherichia coli.

[0043] The term "meat" as used in the present disclosure refers to meat of pigs, cattle, sheep, horses, etc., that has been processed to be edible, and specifically may be pork.

[0044] The term "fruit and vegetable" as used in the present disclosure means fruit or vegetable, and specifically may be napa cabbage, blueberry, sweet persimmon, strawberry, peach, apple mango, gold kiwi, cherry, tangerine, apple, pear, green onion, onion, grape, carrot, radish, etc.

[0045] The substrate layer (100) provides structural stability to the adhesive sticker to maintain the shape of the product, protects the adhesive layer (200) described below from external impacts or environmental factors, and can serve to support the adhesive layer (200).

[0046] The substrate layer (100) may include one or more selected from the group consisting of polymer resins, biodegradable resins, and natural polymers. For example, the polymer resin may be one or more selected from the group consisting of polyethylene terephthalate (PET), polyurethane (PU), polypropylene (PP), polyethylene (PE), polylactic acid (PLA), polyvinyl chloride (PVC), polycarbonate (PC), and polyimide (PI). The biodegradable resin may be selected from polylactic acid (PLA) or polyhydroxyalkanoate (PHA), and the natural polymer may be one or more selected from the group consisting of paper, amylopectin, amylose, and cellulose, and specifically, the substrate layer (100) may be made of polyethylene terephthalate.

[0047] The adhesive layer (200) is formed on the substrate layer (100) and is attached to the surface of meat and fruits / vegetables or the surface of packaging material to delay the spoilage of meat and fruits / vegetables or to inhibit the growth of mold, thereby maintaining freshness for a long period of time.

[0048] The adhesive layer (200) is composed of an adhesive and a functional additive, and based on 100 parts by weight of the adhesive, it may include 0.001 to 10 parts by weight of the functional additive, specifically 0.005 to 7 parts by weight, and more specifically 0.1 to 5 parts by weight.

[0049] If the content of the functional additive is less than 0.001 parts by weight, the effect of the functional additive cannot be exerted, and if the content exceeds 10 parts by weight, the content of the adhesive is relatively low, which causes a problem of reduced adhesion performance.

[0050] The adhesive, which is the main component constituting the adhesive layer (200), may include one or more selected from the group consisting of natural rubber, synthetic rubber, styrene block copolymer, polyvinyl ether, polyacrylate, polymethacrylate, polyurethane, polyurea, polyolefin, and silicone, and specifically, may include polyacrylate.

[0051] Functional additives play a role in maintaining freshness by delaying the spoilage of meat and fruits and vegetables.

[0052] The functional additive is mixed with the adhesive and included in the adhesive layer (200), and by being attached to or located close to the surface of meat and fruits and vegetables, it inhibits the growth of microorganisms and protects meat and fruits and vegetables from harmful environmental factors.

[0053] Functional additives may include metal sterilizing substances, far-infrared sterilizing substances, dispersants, moisture absorbents, photocatalytic substances, liquid sterilizers, pH adjusters, and purified water.

[0054] Among functional additives, metal antimicrobial substances play a role in delaying the spoilage of meat by inhibiting the growth and proliferation of microorganisms.

[0055] The metal bactericidal substance may be one or more selected from the group consisting of silver, copper, zinc, gold, manganese, nickel, cobalt, and cesium, specifically, it may be silver or zinc, and more specifically, it may be silver acetate or zinc acetate, copper acetate, etc. containing metal.

[0056] The adhesive layer (200) may contain 0.01 to 0.1 parts by weight of a metal sterilizing agent based on 100 parts by weight of purified water, and specifically, may contain 0.02 to 0.5 parts by weight.

[0057] If the content of the metal bactericidal substance is less than 0.01 parts by weight, it cannot delay or prevent the spoilage of meat and fruits and vegetables, and if it exceeds 0.1 parts by weight, the content of the adhesive is relatively low, which causes a problem of reduced adhesion.

[0058] Among functional additives, far-infrared sterilizing substances inhibit the growth of microorganisms such as bacteria and mold, and promote the activation of substances to delay the spoilage of meat and fruits and vegetables. In addition, far-infrared rays exhibit a sterilizing effect by promoting the vibration of water molecules, thereby destroying the intracellular environment of microorganisms and disrupting metabolic processes. This prevents the proliferation of microorganisms and can extend the shelf life of meat and fruits and vegetables.

[0059] The far-infrared sterilizing material may be one or more selected from the group consisting of germanium, chitosan, diatomaceous earth, maifan stone, maixum stone, seashell, red clay, illite, tourmaline, and kaolin, and specifically, it may be germanium.

[0060] The adhesive layer (200) may contain 0.01 to 1 part by weight of a far-infrared sterilizing substance based on 100 parts by weight of purified water, and specifically, may contain 0.02 to 0.5 parts by weight.

[0061] If the content of far-infrared sterilizing substances is less than 0.01 parts by weight, it cannot delay or prevent spoilage of meat and fruits and vegetables, and if it exceeds 0.5 parts by weight, there is a problem that the adhesive content is relatively low and adhesion is reduced.

[0062] The dispersant may be a sodium-based surfactant.

[0063] The adhesive layer (200) may contain 0.001 to 0.02 parts by weight of a dispersant based on 100 parts by weight of purified water, and specifically, may contain 0.005 to 0.01 parts by weight.

[0064] If the content of the dispersant is less than 0.001 parts by weight, the dispersion effect of the functional additive is negligible, and if it exceeds 0.02 parts by weight, the content of the adhesive is relatively low, which leads to a problem of reduced adhesion.

[0065] Among functional additives, moisture absorbents can absorb moisture to remove humidity favorable for microbial growth and maintain the dry state of meat and fruits and vegetables. Since moisture is an essential element for the growth of microorganisms, moisture absorbents can inhibit the proliferation of microorganisms and delay spoilage by removing moisture from the surface of meat and fruits and vegetables.

[0066] The moisture absorbent may be one or more selected from the group consisting of sodium carboxymethylcellulose, silica, silica gel, carboxymethylcellulose, zeolite, calcium chloride, magnesium sulfate, superabsorbent polymer, and montmorillonite, and specifically, may be sodium carboxymethylcellulose.

[0067] The adhesive layer (200) may contain 0.01 to 0.08 parts by weight of a moisture absorbent based on 100 parts by weight of purified water, and specifically, may contain 0.02 to 0.05 parts by weight.

[0068] Among functional additives, photocatalytic materials are activated when exposed to light and generate reactive oxygen species (ROS) to destroy the cell membranes of microorganisms, thereby inhibiting the growth of bacteria or fungi on the surface of meat and fruits and vegetables.

[0069] The photocatalytic material may be one or more selected from the group consisting of zinc oxide, titanium dioxide, iron oxide, tungsten oxide, copper oxide, tin oxide, vanadium oxide, and cerium oxide, and specifically, it may be zinc oxide.

[0070] The adhesive layer (200) may contain 0.001 to 0.02 parts by weight of a photocatalytic material based on 100 parts by weight of purified water, and specifically, may contain 0.002 to 0.01 parts by weight.

[0071] If the content of the photocatalytic material is less than 0.002 parts by weight, it cannot delay and prevent spoilage of meat and fruits and vegetables, and if it exceeds 0.01 parts by weight, the content of the adhesive is relatively low, which causes a problem of reduced adhesion.

[0072] Liquid disinfectants among functional additives contain various plant extracts or chemical substances with antibacterial and bactericidal properties, and can exhibit a bactericidal effect by acting directly to inhibit the growth of microorganisms.

[0073] The liquid disinfectant may be one or more selected from the group consisting of tea tree oil, eucalyptus oil, lavender oil, lemongrass oil, clove oil, citronella oil, peppermint oil, thyme oil, bergamot oil, ethanol, and hydrogen peroxide, and specifically may be tea tree oil.

[0074] The adhesive layer (200) may contain 0.5 to 2 parts by weight of a liquid disinfectant based on 100 parts by weight of purified water, and specifically, may contain 0.07 to 1.5 parts by weight.

[0075] If the content of the liquid disinfectant is less than 0.5 parts by weight, it cannot delay or prevent the spoilage of meat and fruits and vegetables, and if it exceeds 2 parts by weight, the content of the adhesive is relatively low, which causes a problem of reduced adhesion.

[0076] Functional pH regulators can play a role in creating an environment where it is difficult for microorganisms to grow by regulating the acidity of the surrounding environment. Since microorganisms can only grow within a specific pH range, providing an environment outside of this range can inhibit their growth.

[0077] The pH adjuster may be one or more selected from the group consisting of acetic acid, citric acid, vitamin C (ascorbic acid), succinic acid, folic acid, lactic acid, malic acid, tartaric acid, pyruvic acid, formic acid, propionic acid, and benzoic acid, and specifically may be acetic acid.

[0078] The adhesive layer (200) may contain 0.1 to 1 part by weight of a pH adjuster based on 100 parts by weight of purified water, and specifically, may contain 0.2 to 0.8 parts by weight.

[0079] If the content of the pH adjuster is less than 0.1 parts by weight, it cannot delay and prevent spoilage of meat and fruits and vegetables, and if it exceeds 0.8 parts by weight, the pH becomes acidic, which reduces the effect of delaying spoilage.

[0080] Purified water is added for easy mixing of the aforementioned ingredients and can be used without restriction.

[0081] Additionally, to enhance the sterilization effect, the functional additive may further include a carbon-based sterilizing substance and a gas absorbent.

[0082] Carbon-based disinfectant materials possess excellent adsorption and antimicrobial properties, enabling them to eliminate harmful substances or microorganisms. These materials can interact with and destroy microbial cell membranes, physically adsorb microorganisms, and inhibit the growth of bacteria and fungi.

[0083] The carbon-based antimicrobial material may be one or more selected from the group consisting of charcoal, carbon nanotubes, graphene, graphene oxide, carbon black, and activated carbon, and specifically may be charcoal.

[0084] The adhesive layer (200) may contain 0.001 to 5 parts by weight of a carbon-based sterilizing material based on 100 parts by weight of purified water, and specifically, 0.005 to 3 parts by weight.

[0085] If the content of the carbon-based antimicrobial substance is less than 0.001 parts by weight, it cannot delay or prevent spoilage of meat and fruits and vegetables, and if it exceeds 5 parts by weight, there is a problem that the adhesive content is relatively low and the adhesion is reduced.

[0086] If the content of the carbon-based antimicrobial substance is less than 0.01 parts by weight, it cannot delay and prevent spoilage of meat and fruits and vegetables, and if it exceeds 30 parts by weight, the content of the adhesive is relatively low, which causes a problem of reduced adhesion.

[0087] Gas absorbents play a role in maintaining the freshness of meat and fruits and vegetables by absorbing gases that promote spoilage, such as ethylene gas.

[0088] The gas absorbent may be a porous material and may be one or more selected from the group consisting of zeolite, diatomaceous earth, clay, and vermiculite, and specifically, may be activated carbon.

[0089] The adhesive layer (200) may contain 0.01 to 1 part by weight of a gas absorbent based on 100 parts by weight of purified water, and specifically, may contain 0.05 to 0.7 parts by weight.

[0090] If the content of the gas absorbent is less than 0.01 parts by weight, it cannot delay or prevent the spoilage of meat and fruits and vegetables, and if it exceeds 1 part by weight, the content of the adhesive is relatively low, which causes a problem of reduced adhesion.

[0091] The adhesive layer (200) may have a thickness of 5 to 100 μm, specifically 50 to 20 μm, and more specifically 20 to 5 μm.

[0092] If the thickness of the adhesive layer (200) is less than 5 μm, the adhesion to the substrate layer (100) is poor and the antibacterial performance is not excellent, so the freshness preservation effect of meat and fruits and vegetables may not be satisfactory, and if it exceeds 30 μm, the antibacterial performance is excessively high and the surface of meat and fruits and vegetables around the adhesive sticker (1) may be partially deteriorated.

[0093] The adhesive sticker (1) for delaying spoilage of meat and fruits and vegetables may further include a release layer on the upper surface of the adhesive layer to protect the adhesive layer or for storage.

[0094] A release layer (not shown) is formed on the upper surface of the adhesive layer (200), that is, on the opposite side of the substrate layer (100), and is formed so that it can be removed smoothly without damaging the adhesive layer (200), and can serve to prevent the adhesive layer (200) from sticking to other substrates.

[0095] Specifically, the release layer (not shown) may be one or more selected from the group consisting of paper, natural rubber, synthetic rubber, styrene block copolymer, polyvinyl ether, polyacrylate, polymethacrylate, polyurethane, polyurea, polyolefin, and silicone, and specifically may be paper.

[0096] In addition, the thickness of the release layer (not shown) is not limited, but specifically, it may have a thickness of 30 to 50 μm, and specifically, it may have a thickness of 40 μm.

[0097] The adhesive sticker for delaying spoilage of meat and fruits and vegetables according to the present disclosure may have antifungal performance against a mixed mold comprising Aspergillus brasiliensis, Ketomium globosum, Trichoderma virens, Penicillium funiculosum, and Aureobasidium pullulans.

[0098]

[0099] The present disclosure is to be explained in more detail below using examples. These examples are solely for the purpose of explaining the present disclosure more specifically, and it is obvious to those skilled in the art that the scope of the present disclosure is not limited by them.

[0100] <Example>

[0101] Example 1: Adhesive sticker containing silver particles

[0102] An adhesive composition was prepared by adding 1 part by weight of silver (Ag) particles to 100 parts by weight of polyacrylic adhesive and stirring at room temperature for 30 minutes. The adhesive composition was coated on one side of a release layer made of PET with a thickness of 50 μm and dried at a temperature of 150 ℃ for 5 minutes to prepare an adhesive layer with 10 μm of dispersed silver (Ag) particles. An adhesive sticker for delaying spoilage of meat and fruits and vegetables was manufactured by laminating a substrate layer made of PET with a thickness of 38 μm onto the adhesive layer.

[0103]

[0104] Example 2: Adhesive sticker containing zinc oxide particles

[0105] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was manufactured in the same manner as in Example 1, but using zinc oxide particles instead of silver particles.

[0106]

[0107] Example 3: Adhesive sticker containing germanium particles

[0108] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was manufactured in the same manner as in Example 1, but using germanium particles instead of silver particles.

[0109]

[0110] Example 4: Adhesive sticker containing charcoal particles

[0111] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was manufactured in the same manner as in Example 1, but using charcoal particles instead of silver particles.

[0112]

[0113] Example 5: Adhesive sticker containing sodium carboxymethylcellulose particles

[0114] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 1, but using sodium carboxymethylcellulose particles instead of silver particles.

[0115]

[0116] Example 6: Adhesive sticker containing activated carbon particles

[0117] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was manufactured in the same manner as in Example 1, but using activated carbon particles instead of silver particles.

[0118]

[0119] Example 7: Adhesive sticker containing tea tree oil

[0120] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 1, but using 0.5 parts by weight of tea tree oil instead of silver particles.

[0121]

[0122] Example 8: Adhesive sticker containing acetic acid

[0123] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 7, but using 0.5 parts by weight of acetic acid instead of silver particles.

[0124]

[0125] Example 9: Adhesive sticker containing tea tree oil and acetic acid

[0126] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 8, but with the addition of 0.5 parts by weight of tea tree oil.

[0127]

[0128] Example 10: Adhesive sticker comprising silver, zinc oxide, germanium, and sodium carboxycellulose

[0129] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 1, but with the addition of 1 part by weight of zinc oxide, 1 part by weight of germanium, and 1 part by weight of sodium carboxycellulose.

[0130]

[0131] Example 11: Adhesive sticker comprising silver, zinc oxide, germanium, sodium carboxycellulose, charcoal, and activated carbon

[0132] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 10, but with the addition of 0.25 parts by weight of charcoal and 0.25 parts by weight of activated carbon.

[0133]

[0134] Example 12: Adhesive sticker comprising silver, zinc oxide, germanium, sodium carboxycellulose, tea tree oil, and acetic acid

[0135] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 10, but with the additional addition of 0.5 parts by weight of tea tree oil and 0.5 parts by weight of acetic acid.

[0136]

[0137] Example 13: Adhesive sticker comprising silver (Ag), zinc oxide, germanium, sodium carboxycellulose, charcoal, activated carbon, tea tree oil, and acetic acid

[0138] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared in the same manner as in Example 12, but with the addition of 0.25 parts by weight of charcoal and 0.25 parts by weight of activated carbon.

[0139]

[0140] Example 14: Adhesive sticker comprising purified water, germanium oxide, sodium dispersant, CMC, titanium dioxide, acetic acid, ethanol, silver acetate, and zinc acetate

[0141] An adhesive sticker for delaying spoilage of meat and fruits and vegetables was prepared by preparing a functional additive using 97.88 wt% purified water, 0.5 wt% germanium oxide, 0.01 wt% sodium dispersant, 0.05 wt% CMC, 0.01 wt% titanium dioxide, 0.5 wt% acetic acid, 1 wt% ethanol, 0.01 wt% silver acetate, and 0.05 wt% zinc acetate, in the same manner as in Example 1.

[0142]

[0143] <Test Example>

[0144] Test Example 1: Antifungal Test

[0145] The adhesive tape prepared in Example 14 was subjected to an antifungal test using ASTM G21-15, and the results are shown in Table 1.

[0146] At this time, for the antifungal test, a mixed fungus containing Aspergillus brasiliensis, Ketomium globosum, Trichoderma virens, Penicillium funiculosum, and Aureobasidium pullulans was used.

[0147] The results of the antifungal test were evaluated based on the degree of mold growth after 45 days, and the evaluation criteria for the degree of mold growth are as follows.

[0148] [Evaluation Criteria]

[0149] 0 : No mold visible.

[0150] 1: Traces of mold growth are visible (less than 10% of the film area)

[0151] 2: Slight mold growth (10-30% of film area)

[0152] 3: Mold growth (30-60% of film area)

[0153] 4: Significant mold growth (60-100% of film area)

[0154] SPECIFICATION Result ASTM G 21-150

[0155] As can be seen in Table 1 and Figure 11, the adhesive sticker of the embodiment according to the present disclosure shows a mold growth rate of 0 after 45 days, indicating excellent antifungal performance.

[0156]

[0157] Test Example 2: Antimicrobial activity evaluation

[0158] The antibacterial ability of the adhesive tape according to Example 14 was tested using the pour plate method. The test strains selected were Staphylococcus aureus, a Gram-positive bacterium, and Escherichia coli, a Gram-negative bacterium. Each strain was cultured in a medium at 35°C for 48 hours.

[0159] Table 2 below shows the test results.

[0160]

[0161] As can be seen in Table 2, it can be confirmed that the antibacterial activity against Gram-positive Staphylococcus aureus is 99.9% or higher, and the antibacterial activity against Gram-negative Escherichia coli is 99.9% or higher.

[0162]

[0163] Test Example 3: Analysis of emissivity, radiant energy, anions, and radiation dose

[0164] The emissivity, radiant energy, negative ions, radiation dose, etc. of the adhesive sticker prepared according to Example 14 were analyzed and are shown in Tables 3 to 5 below.

[0165] The analysis was commissioned to the Korea Far Infrared Application Evaluation Institute.

[0166] -measurement method-

[0167] Emissivity and radiant energy (Test Method: KFIA-FI-1005) were measured relative to BLACK BODY using an FT-IR Spectrometer at a temperature of 37 ℃, and negative ions (Test Method: KRIA-FI-1042) were tested using a charged particle measuring device under conditions of an indoor temperature of 25 ℃, humidity of 55%, and an atmospheric negative ion count of 126 / cc, and the negative ions emitted from the object were measured and expressed as the number of ions per unit volume.

[0168] Radiation dose (Test Method: KFIA-FI-1108) was tested using a radiation dose measuring device under conditions of an indoor temperature of 25℃ and humidity of 55%, and the radiation dose radiated to the object being measured was measured and the result was expressed as the radiation dose per hour.

[0169] Emissivity (5~20 µm) Radiation Energy (W / m²) 2 ·㎛, 37℃)0.8943.45×10 2

[0170] Item Sample Name Anion (ION / cc) Example 14206

[0171] Item Radiation Dose (μSv / hr) Sample Name Close-up Example 140.03

[0172] As can be seen in Tables 3 to 5, it can be confirmed that the adhesive sticker prepared according to Example 14 emits far-infrared rays and negative ions in the atmosphere, which can help delay the spoilage of meat and fruits and vegetables.

[0173]

[0174] Test Example 4: Evaluation of spoilage delay according to fruit and vegetable types

[0175] The adhesive sticker prepared according to Example 14 was attached to sweet persimmons, strawberries, peaches, apple mangoes, cherries, tangerines, blueberries, cabbage, and gold kiwis, and the degree of spoilage delay over time was checked at room temperature.

[0176] Figures 2 to 10 show the results.

[0177] Referring to Figures 2 to 10, it can be seen that the surface of the sweet persimmon without the adhesive sticker changed color and rotted after 8 days, mold appeared on the surface of the strawberry after 5 days, a large amount of mold appeared and rotted after 312 hours in the case of the peach, the apple mango rotted completely to the inside after 10 days, and mold appeared and rotted in the cherry after 114 hours. Although no effect could be observed in the strawberry after 24 hours, it can be seen that the surface of the unattached tangerine rotted black after 336 hours.

[0178] In addition, it can be confirmed that the rate of decay progressed faster in the control group without the adhesive sticker prepared according to Example 14, as well as in the cabbage, blueberries, and gold kiwis observed at intervals of time.

[0179] As a result, when the adhesive sticker prepared according to Example 14 is attached to the surface of fruits and vegetables or the surface of a packaging container, although there are differences in the speed of delaying spoilage depending on the type of fruits and vegetables, it can be confirmed that spoilage is clearly delayed compared to the control group without attachment.

[0180]

[0181] Test Example 5: Analysis of Bacteria and Gas Levels Following Adhesive Sticker Attachment

[0182] The amount of bacteria and gas generated after attaching the adhesive sticker prepared according to Example 14 to meat was measured, and meat without the sticker was used as a control. Tables 6 and 7 below show the results.

[0183] Classification Test Item Test Method Result Control Group Day 1 Unattached Aerobic Plate Count Korean Food Standard 20,000 Control Group Day 5 Unattached 330,000 Example Day 141 Attached 31,000 Example Day 145 Attached 63,000

[0184] Classification Test Item Test Method Result Control Group Day 1 No Attachment Volatile Basic Nitrogen Korean Food Standard 4.90 Control Group Day 5 No Attachment 4.91 Example Day 141 Attachment 12.25 Example Day 145 Attachment 5.95

[0185] Referring to Tables 6 and 7, it can be seen that when the adhesive sticker prepared according to Example 14 is attached to pork, the rate of gas generation and the rate of bacterial growth are significantly reduced over time. Therefore, it can be seen that when the adhesive sticker according to the present disclosure is attached to meat and distributed, the spoilage of the meat can be delayed.

[0186]

[0187] The present disclosure, described above with reference to the attached drawings, is capable of various modifications and changes by a person skilled in the art, and such modifications and changes should be interpreted as being included within the scope of the rights of the present disclosure.

[0188] According to the present disclosure, an adhesive sticker for delaying spoilage of meat and fruits and vegetables can be provided, which delays spoilage of meat and fruits and vegetables by simply attaching it, thereby maintaining freshness for a long time.

Claims

1. Substrate layer and It comprises an adhesive layer formed on the above substrate layer and formed of an adhesive and a functional additive, Having antibacterial activity against Staphylococcus aureus and Escherichia coli, Adhesive sticker for delaying spoilage of meat and fruits and vegetables.

2. In Paragraph 1, The above adhesive is, One or more selected from the group consisting of natural rubber, synthetic rubber, styrene block copolymer, polyvinyl ether, polyacrylate, polymethacrylate, polyurethane, polyurea, polyolefin, and silicone, Adhesive sticker for delaying spoilage of meat and fruits and vegetables.

3. In Paragraph 1, The above functional additive comprises a metal sterilizing agent, a far-infrared sterilizing agent, a dispersant, a moisture absorbent, a photocatalytic agent, a liquid sterilizing agent, a pH adjuster, and purified water. Adhesive sticker for delaying spoilage of meat and fruits and vegetables.

4. In Paragraph 3, The above metal bactericidal substance is one or more selected from the group consisting of silver, copper, zinc, gold, manganese, nickel, cobalt, and cesium, and The above far-infrared sterilizing material is one or more selected from the group consisting of germanium, chitosan, diatomaceous earth, maifan stone, maixum stone, seashell, red clay, illite, tourmaline, and kaolin, and The above-mentioned dispersant is a sodium-based surfactant, and The above moisture absorbent is one or more selected from the group consisting of sodium carboxymethylcellulose (Na-CMC), silica, silica gel, carboxymethylcellulose (CMC), zeolite, calcium chloride, magnesium sulfate, super absorbent polymer, and montmorillonite, and The above photocatalytic material is one or more selected from the group consisting of zinc oxide, titanium dioxide, iron oxide, tungsten oxide, copper oxide, tin oxide, vanadium oxide, and cerium oxide, and The above liquid disinfectant is one or more selected from the group consisting of tea tree oil, eucalyptus oil, lavender oil, lemongrass oil, clove oil, citronella oil, peppermint oil, thyme oil, bergamot oil, ethanol, and hydrogen peroxide, and The above pH adjuster is one or more selected from the group consisting of acetic acid, citric acid, vitamin C (ascorbic acid), succinic acid, folic acid, lactic acid, malic acid, tartaric acid, pyruvic acid, formic acid, propionic acid, and benzoic acid. Adhesive sticker for delaying spoilage of meat and fruits and vegetables.

5. In Paragraph 1, The adhesive layer comprises 0.001 to 10 parts by weight of a functional additive based on 100 parts by weight of the adhesive, Adhesive sticker for delaying spoilage of meat and fruits and vegetables.

6. In Paragraph 1, Having antifungal performance against a mixed fungus comprising Aspergillus brasiliensis, Chaetomium globosum, Trichoderma virens, Penicillium funiculosum, and Aureobasidium pullulans, Adhesive sticker for delaying spoilage of meat and fruits and vegetables.

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