آمار
| تعداد نشریات | 36 |
| تعداد شمارهها | 1,203 |
| تعداد مقالات | 8,704 |
| تعداد مشاهده مقاله | 7,199,599 |
| تعداد دریافت فایل اصل مقاله | 4,204,870 |
استفاده از تکنیکهای نوین در بستهبندی انواع کیک | ||
| علوم و فنون بستهبندی | ||
| دوره 12، شماره 48، خرداد 1401، صفحه 27-34 اصل مقاله (356.95 K) | ||
| نوع مقاله: ترویجی | ||
| نویسندگان | ||
| آسیه قیافه شیرزادی1؛ ناصر صداقت* 2 | ||
| 1کارشناسی ارشد علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران | ||
| 2استاد گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران | ||
| تاریخ دریافت: 14 آذر 1400، تاریخ بازنگری: 17 بهمن 1400، تاریخ پذیرش: 24 اسفند 1400 | ||
| چکیده | ||
| توسعهی اجتماعی ـ اقتصادی و تنوع محصولات پخت، علیالخصوص کیکها، باعث شده که این محصولات به جایگاهی قابلتوجه در سبد غذایی سراسر مردم جهان دست یابد. بااینحال، آلودگی میکروبی، اکسیداسیون لیپیدها، از بین رفتن مواد مغذی و همچنین پروتئینها در این محصولات، ممکن است باعث خسارات اقتصادی قابلتوجهی شود و همچنین سلامت مصرفکننده را به خطر بیندازد. کیفیت و ویژگی ایمنی محصولات بهشدت به مواد بستهبندی و تکنولوژی بستهبندی وابسته است. تحقیق در مورد روشهای نوین بستهبندی از جمله بستهبندی فعال پیشرفتی فوقالعاده برای حل مشکلات اقتصادی و ایمنی مصرفکننده است و درعینحال روشهای نوآورانهای برای افزایش عمر مفید محصولات و حفظ کیفیت کیکها ارائه میدهد. این مقاله مروری به بررسی عوامل مؤثر بر ماندگاری محصول کیک و عامل ضدمیکروبی و آنتیاکسیدانی و بهرهگیری از مواد طبیعی در بستهبندی بهمنظور افزایش مدت ماندگاری محصول است و همچنین دربارهی مواد بستهبندی فعال مختلف با کاربردهای بیشمار در این نوع محصولات غذایی از جمله بستهبندی ضدمیکروبی، بستهبندی آنتیاکسیدان، جاذبهای رطوبت و انتشاردهندهی اتانول بحث میکند. | ||
| کلیدواژهها | ||
| بستهبندی کیک؛ بستهبندی فعال؛ بستهبندی آنتیاکسیدانی؛ انتشاردهندهی اتانول؛ جاذب رطوبت | ||
| عنوان مقاله [English] | ||
| The Use of New Techniques for Packing Different Types of Cakes | ||
| نویسندگان [English] | ||
| Asiyeh Ghiafeh shirzadi1؛ naser sedaghat2 | ||
| 1Ferdowsi University of Mashhad , Agriculture faculty, food science department | ||
| 2Ferdowsi University of Mashhad, Agriculture faculty. food science department | ||
| چکیده [English] | ||
| Socio-economic development and variety of baking products, especially cakes, have led them to become an important part of the people’s food basket around the world. However, microbial contamination, lipid oxidation, loss of nutrients as well as proteins, can cause significant economic losses and also endanger the health of the consumer. The quality and safety specifications of products are highly dependent on packaging materials and packaging technology. Research into new packaging methods, including active packaging, is a tremendous breakthrough in solving economic and consumer safety problems, while at the same time offering innovative ways to extend the shelf life of products and maintain the quality of cakes. This review article examines the factors affecting the shelf life of the cake product and the antimicrobial and antioxidant factors and the use of natural materials in packaging in order to increase the shelf life of the product, and also the various active packaging materials with countless applications in this type of food products, including antimicrobial packaging. Antioxidant packaging, moisture absorbents and ethanol diffusers have been discussed. | ||
| کلیدواژهها [English] | ||
| Cake Packaging, Active Packaging, Antioxidant Packaging, Ethanol Releaser, Moisture Absorber | ||
| مراجع | ||
|
[1] V. Melini and F. Melini, ‘Strategies to extend bread and GF bread shelf-life: From Sourdough to antimicrobial active packaging and nanotechnology’, Fermentation, vol. 4, no. 1, pp. 5–10, 2018, doi: 10.3390/fermentation4010009. [2] Statista. (2020a). Bread & cereal products. Retrieved from https://www.statista.com/ outlook/cmo/food/bread-cereal-products/worldwide. (Accessed 14 March 2021). [3] A. M. Tabatabai Koushki, Seyedeh Shabnam and Alami, Mehran and Maghsoudloo, Yahya and Ziaeifar, ‘New methods of cake packaging’, 2013.(in persian). [4] E. Alhosseini, M. Jafari, and A.Salem. ‘Packaging of Cake, Biscuits and Some of Bakery Products’, Scientific Quarterly Journal of Packaging Science and Technology Packaging, vol. 11, no. 41, pp. 72–73, 2020, DOR:20.1001.1.22286675.1399.11.41.7.6.(in persian). [5] P. Umaraw et al., ‘Edible films/coating with tailored properties for active packaging of meat, fish and derived products’, Trends Food Sci. Technol., vol. 98, no. September 2019, pp. 10–24, 2020, doi: 10.1016/j.tifs.2020.01.032. [6] J. P. Smith, D. P. Daifas, W. El-Khoury, J. Koukoutsis, and A. El-Khoury, ‘Shelf Life and Safety Concerns of Bakery Products - A Review’, Crit. Rev. Food Sci. Nutr., vol. 44, no. 1, pp. 19–55, 2004, doi: 10.1080/10408690490263774. [7] C. Axel, E. Zannini, and E. K. Arendt, ‘Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension’, Crit. Rev. Food Sci. Nutr., vol. 57, no. 16, pp. 3528–3542, 2017, doi: 10.1080/10408398.2016.1147417. [8] M. Qian et al., ‘A review of active packaging in bakery products: Applications and future trends’, Trends Food Sci. Technol., vol. 114, no. January, pp. 459–471, 2021, doi: 10.1016/j.tifs.2021.06.009. [9] S. Amiri et al., ‘Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications’, Italian Journal of Food Science., vol. 33, pp. 55–68, 2021, doi.org/10.15586/ijfs.v33iSP1.2045. [10] M. M. Karaoǧlu, H. G. Kotancilar, and K. E. Gerçekaslan, ‘The effect of par-baking and frozen storage time on the quality of cup cake’, Int. J. Food Sci. Technol., vol. 43, no. 10, pp. 1778–1785, 2008, doi: 10.1111/j.1365-2621.2007.01698.x. [11] I. Taglieri et al., ‘Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review’, J. Sci. Food Agric., vol. 101, no. 5, pp. 1732–1743, 2021, doi: 10.1002/jsfa.10816. [12] Y. N. Dong and S. Karboune, ‘A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes’, Compr. Rev. Food Sci. Food Saf., vol. 20, no. 2, pp. 1937–1981, 2021, doi: 10.1111/1541-4337.12717. [13] K. Galić, D. Ćurić, and D. Gabrić, ‘Shelf life of packaged bakery goods- A review’, Crit. Rev. Food Sci. Nutr., vol. 49, no. 5, pp. 405–426, 2009, doi: 10.1080/10408390802067878. [14] S. Limbo and A. M. Khaneghah, Active packaging of foods and its combination with electron beam processing. Woodhead Publishing Limited, 2015. [15] A. Mousavi Khaneghah, S. M. B. Hashemi, and S. Limbo, ‘Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions’, Food Bioprod. Process., vol. 111, pp. 1–19, 2018, doi: 10.1016/j.fbp.2018.05.001. [16] S. Roy and J. W. Rhim, ‘Anthocyanin food colorant and its application in pH-responsive color change indicator films’, Crit. Rev. Food Sci. Nutr., vol. 61, no. 14, pp. 2297–2325, 2021, doi: 10.1080/10408398.2020.1776211. [17] I. Ahmed et al., ‘A comprehensive review on the application of active packaging technologies to muscle foods’, Food Control, vol. 82, pp. 163–178, 2017, doi: 10.1016/j.foodcont.2017.06.009. [18] Z. Fang, Y. Zhao, R. D. Warner, and S. K. Johnson, ‘Active and intelligent packaging in meat industry’, Trends Food Sci. Technol., vol. 61, pp. 60–71, 2017, doi: 10.1016/j.tifs.2017.01.002. [19] S. Sahraee, J. M. Milani, B. Ghanbarzadeh, and H. Hamishehkar, ‘Development of emulsion films based on bovine gelatin-nano chitin-nano ZnO for cake packaging’, Food Sci. Nutr., vol. 8, no. 2, pp. 1303–1312, 2020, doi: 10.1002/fsn3.1424. [20] S. Y. Sung et al., ‘Antimicrobial agents for food packaging applications’, Trends Food Sci. Technol., vol. 33, no. 2, pp. 110–123, 2013, doi: 10.1016/j.tifs.2013.08.001. [21] F. Lü, X. Ye, and D. Liu, ‘Review of antimicrobial food packaging’, Nongye Jixie Xuebao/Transactions Chinese Soc. Agric. Mach., vol. 40, no. 6, pp. 138–142, 2009, doi: 10.1080/10601320500406040. [22] N. Noshirvani, B. Ghanbarzadeh, R. Rezaei Mokarram, and M. Hashemi, ‘Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread’, Food Packag. Shelf Life, vol. 11, pp. 106–114, 2017, doi: 10.1016/j.fpsl.2017.01.010. [23] T. De Pilli, ‘Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods’, Food Control, vol. 114, p. 107273, 2020, doi: 10.1016/j.foodcont.2020.107273. [24] N. Gregirchak, O. Stabnikova, and V. Stabnikov, ‘Application of Lactic Acid Bacteria for Coating of Wheat Bread to Protect it from Microbial Spoilage’, Plant Foods Hum. Nutr., vol. 75, no. 2, pp. 223–229, 2020, doi: 10.1007/s11130-020-00803-5. [25] M. Guldas, A. Akpinar-Bayizit, T. Ozcan, and L. Yilmaz-Ersan, ‘Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert’, J. Food Sci. Technol., vol. 47, no. 5, pp. 476–481, 2010, doi: 10.1007/s13197-010-0081-6. [26] J. Ju et al., ‘Application of essential oil as a sustained release preparation in food packaging’, Trends Food Sci. Technol., vol. 92, pp. 22–32, 2019, doi: 10.1016/j.tifs.2019.08.005. [27] C. G. Otoni, P. J. P. Espitia, R. J. Avena-Bustillos, and T. H. McHugh, ‘Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads’, Food Res. Int., vol. 83, pp. 60–73, 2016, doi: 10.1016/j.foodres.2016.02.018. [28] D. A. P. de Abreu, J. M. Cruz, and P. P. Losada, ‘Active and Intelligent Packaging for the Food Industry’, Food Rev. Int., vol. 28, no. 2, pp. 146–187, 2012, doi: 10.1080/87559129.2011.595022. [29] A. T. P. Passarinho et al., ‘Sliced bread preservation through oregano essential oil-containing sachet’, J. Food Process Eng., vol. 37, no. 1, pp. 53–62, 2014, doi: 10.1111/jfpe.12059. [30] D. Gibis and K. Rieblinger, ‘Oxygen scavenging films for food application’, Procedia Food Sci., vol. 1, pp. 229–234, 2011, doi: 10.1016/j.profoo.2011.09.036. [31] J. Gómez-Estaca, C. López-de-Dicastillo, P. Hernández-Muñoz, R. Catalá, and R. Gavara, ‘Advances in antioxidant active food packaging’, Trends Food Sci. Technol., vol. 35, no. 1, pp. 42–51, 2014, doi: 10.1016/j.tifs.2013.10.008. [32] Y. Jaiswal, P. Tatke, S. Gabhe, and A. Vaidya, ‘Rapid high performance thin layer chromatographic method for quantitation of catechin from extracts of cashew leaves-a short report’, Polish J. Food Nutr. Sci., vol. 63, no. 1, pp. 49–54, 2013, doi: 10.2478/v10222-012-0066-4. [33] H. Mu, H. Gao, H. Chen, X. Fang, and Q. Han, ‘A novel controlled release ethanol emitter: preparation and effect on some postharvest quality parameters of Chinese bayberry during storage’, J. Sci. Food Agric., vol. 97, no. 14, pp. 4929–4936, 2017, doi: 10.1002/jsfa.8369. [34] T. Janjarasskul, K. Tananuwong, V. Kongpensook, S. Tantratian, and S. Kokpol, ‘Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives’, LWT - Food Sci. Technol., vol. 72, pp. 166–174, 2016, doi: 10.1016/j.lwt.2016.04.049. [35] S. Upasen and P. Wattanachai, ‘Packaging to prolong shelf life of preservative-free white bread’, Heliyon, vol. 4, no. 9, p. e00802, 2018, doi: 10.1016/j.heliyon.2018.e00802. [36] J. W. Han, L. Ruiz-Garcia, J. P. Qian, and X. T. Yang, ‘Food Packaging: A Comprehensive Review and Future Trends’, Compr. Rev. Food Sci. Food Saf., vol. 17, no. 4, pp. 860–877, 2018, doi: 10.1111/1541-4337.12343. [37] M. Soltani Firouz, K. Mohi-Alden, and M. Omid, ‘A critical review on intelligent and active packaging in the food industry: Research and development’, Food Res. Int., vol. 141, no. January, p. 110113, 2021, doi: 10.1016/j.foodres.2021.110113. [38] C. E. Realini and B. Marcos, ‘Active and intelligent packaging systems for a modern society’, Meat Sci., vol. 98, no. 3, pp. 404–419, 2014, doi: 10.1016/j.meatsci.2014.06.031. | ||
|
آمار تعداد مشاهده مقاله: 284 تعداد دریافت فایل اصل مقاله: 166 |
||