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مروری بر کاربرد نانوکامپوزیت‌های فعال در افزایش طول عمر مواد غذایی | ||
| علوم و فنون بسته‌بندی | ||
| دوره 12، شماره 48، خرداد 1401، صفحه 35-53 اصل مقاله (563.33 K) | ||
| نوع مقاله: مروری | ||
| نویسندگان | ||
| محمدیار حسینی* 1؛ سارا خدری2؛ حامد حسن زاده1؛ بابک قنبر زاده3 | ||
| 1استادیار گروه علوم و مهندسی صنایع غذایی دانشگاه ایلام، ایلام، ایران | ||
| 2دانش آموخته کارشناسی ارشد کنترل کیفی مواد غذایی دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران | ||
| 3استاد گروه علوم و مهندسی صنایع غذایی دانشگاه تبریز، ایران | ||
| تاریخ دریافت: 07 دی 1400، تاریخ بازنگری: 02 فروردین 1401، تاریخ پذیرش: 03 خرداد 1401 | ||
| چکیده | ||
| نانوکامپوزیت‌های موجود در بسته‌بندی‌های فعال در مقایسه با بسته‌بندی‌های معمولی که تنها به‌عنوان یک مانع در جهت محافظت از مواد غذایی در برابر محیط بیرونی طراحی شده‌اند، دارای عملکرد و فواید بیشتری هستند. هنگام استفاده از این بسته‌بندی‌ها باید به جنبه‌های سلامت غذا نیز توجه شود و میزان مهاجرت نانوذرات به سطوح مواد خوراکی تحت کنترل قرار گیرد؛ زیرا امکان بلعیدن این ذرات به همراه مواد غذایی وجود دارد. همچنین علاوه‌بر ایجاد مشکلات پوستی، به دلیل قابلیت رها شدن در محیط، می‌تواند منجر به بروز مشکلات تنفسی نیز شود. اغلب سیستم‌های فعال بسته‌بندی شامل ترکیبات ضدمیکروبی هستند که هم‌زمان با رشد و تکثیر میکروارگانیسم‌ها، در سطح ماده‌ی غذایی آزاد و موجب بازداری از رشد آن‌ها و جلوگیری از فساد مواد غذایی می‌شوند که شدت این اثر به ماهیت ماده‌ی ضدمیکروبی بستگی دارد. در این میان سیستم‌های فعال نانو‌کامپوزیتی، شامل عوامل ضدمیکروبی در مقیاس نانو است که به دلیل افزایش نسبت سطح به حجم، قادر است سطح درگیر در واکنش میان ماده‌ی غذایی و اجزای ضدمیکروبی را گسترش دهد و به‌نحو کارآمدتری در مقایسه با ترکیبات همانند خود در جهت افزایش عمر مفید مواد غذایی ایفای نقش نماید. | ||
| کلیدواژه‌ها | ||
| بسته‌بندی فعال؛ نانوکامپوزیت؛ خاصیت ضدمیکروبی نانوذرات | ||
| عنوان مقاله [English] | ||
| A Review on the Application of Active Nanocomposites to Increase the Shelf Life of Foodstuffs | ||
| نویسندگان [English] | ||
| mohammadyar hosseini1؛ Sara Khedri2؛ Hamed Hassanzadeh1؛ Babak Ghanbarzadeh3 | ||
| 1food science department, Ilam university, Iran | ||
| 2Faculty of Nutrition and Food science, Kermanshah University of Medical Sciences | ||
| 3Department of food science, Faculty of Agriculture, Tabriz University | ||
| چکیده [English] | ||
| Active packaging systems for food have more benefits and performance than conventional packaging which are designed only as a barrier to protect food against the external environment. Most active packages contain antimicrobial compounds. Since these particles may be swallowed with food when using active packaging, the food safety aspects should be considered and the migration of nanoparticles from packaging to food surfaces should be controlled. In addition, these particles can also cause respiratory and skin problems due to their ability to be released into the environment. Most active packaging systems contain antimicrobial compounds that are released at the food surface as microorganisms grow and multiply, therefore prevent the growth of germs and spoilage of food. The severity of this effect depends on the nature of the antimicrobial agent. Among these, nanocomposite systems have been designed with antibacterial properties which include antimicrobial agents at the nanoscale. They are able to expand the level involved in the reaction between food and antimicrobial components due to increasing surface to volume ratio. Therefore, these systems play a more effective role in increasing the shelf life of food compared to similar compounds. | ||
| کلیدواژه‌ها [English] | ||
| Active Packaging, Nanocomposite, Antimicrobial Properties of Nanoparticles | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 289 تعداد دریافت فایل اصل مقاله: 203 |
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