FUNCTIONAL PACKAGING MATERIAL FOR MAINTAINING FRESHNESS HAVING IMPROVED ANTIMICROBIAL ACTIVITY AND METHOD FOR MAKING THE SAME

摘要

A functional food packaging material and a method for making the same, where the food packaging material includes: a first film comprising synthetic resin, calcium carbonate powder coated with zinc oxide, boehmite powder coated with titanium dioxide, and hydroxyapatite powder coated with iron; a second film laminated on the first film and comprising powdery particles that contain synthetic resin, loess, elvan, kaolin, zeolite, feldspar, black mica, jade, selenium and charcoal; and a third film laminated on the second film and made of synthetic film. The first film has a higher porosity than that of the second film, and the second film has a higher porosity than that of the third film. The food packaging material has improved antimicrobial activity and maximizes food storage stability. The amount of functional powder added is minimized so that the formability of the packaging material is not adversely affected.