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مروری بر بسته بندی های فعالِ دربردارنده ی ترکیبات زداینده | ||
| علوم و فنون بستهبندی | ||
| دوره 14، شماره 54، مرداد 1402، صفحه 57-66 اصل مقاله (1.1 M) | ||
| نوع مقاله: مروری | ||
| نویسندگان | ||
| سیده مهدیه اکبری1؛ علیرضا مهرگان نیکو* 2 | ||
| 1دانشجوی کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران | ||
| 2استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران | ||
| تاریخ دریافت: 13 اسفند 1401، تاریخ بازنگری: 25 اردیبهشت 1402، تاریخ پذیرش: 09 مرداد 1402 | ||
| چکیده | ||
| وجود مقادیر بالای ترکیباتی چون اکسیژن، رطوبت، اتیلن و دی اکسید کربن در بستهبندیهای فرآوردههای غذایی منجر به آسیبپذیری و فساد زود هنگام آنها میگردد. ظهور محصولات متنوع غذایی جدید و تقاضای مصرف کنندگان بر نظارت مستمر روی کیفیت آنها، و نیز ضرورت کاهش فساد مواد غذایی در دورهی نگهداری، منجر به توسعه برخی از فناوریهای نوین بستهبندی، نظیر بستهبندیهای فعال شده است. در این بررسی، مروری بر تکنیکهای مورد استفاده در بستهبندی فعال شامل زدایندههای اکسیژن، اتیلن، رطوبت، دی اکسید کربن و عطر و بوی نامطبوع ارائه شده است. زدایندههای اکسیژن با حذف این ترکیب از بستهبندی، موجب ممانعت از رشد میکروبهای هوازی، فساد و به حداقل رساندن تغییرات کیفی مواد غذایی حساس به اکسیژن میشوند. بهمنظور حذف اتیلن از فضای نگهداری محصولات فرازگرا و در نتیجهی آن، کاهش سرعت فساد و افزایش زمان ماندگاری آنها، از زدایندههای این گاز استفاده شده است. هدف اصلی از کاربرد زدایندههای رطوبت، کاهش میزان فعالیت آبی فرآورده میباشد که به نوبه خود موجب مهار رشد میکروبی، حفظ بافت مطلوب و مواد مغذی میگردد. سامانههای زداینده دی اکسید کربن، با زدودن مقادیر مازاد این گاز، از افزایش فشار یا حجم بستههای دارای مواد غذاییِ بو داده یا تخمیری جلوگیری نموده و زدایندههای طعم و بوی نامطلوب، سبب بهبود کیفیت و مطلوبیت محصولات غذایی میگردند. در این مطالعه، همچنین، روشهای مرسوم به کار گرفته جهت حذف ترکیبات در بستهبندی، مکانیسم عمل و نیز مزایای سامانههای زدایش فعال و تأثیر آنها در حفظ کیفیت و ماندگاری مواد غذایی بسته بندی شده مورد بررسی واقع شده است. | ||
| کلیدواژه‌ها | ||
| بستهبندی فعال؛ نگهداری مواد غذایی؛ ترکیبات زداینده؛ افزایش کیفیت و ماندگاری | ||
| عنوان مقاله [English] | ||
| Active Packaging Containing Scavenging Compounds: A Review | ||
| نویسندگان [English] | ||
| seyede mahdie akbari1؛ Alireza Mehregan Nikoo2 | ||
| 1Department of Food Science and Technology, Agriculture Faculty, University of Guilan, Iran. | ||
| 2Assistant Professor, Department of Food Science and Technology, Agriculture Faculty, University of Guilan | ||
| چکیده [English] | ||
| The presence of excessive quantities of compounds such as oxygen, moisture, ethylene and carbon dioxide in the packaging of food products results in their vulnerability and spoilage. The rise of many new food products in the markets as well as consumer demands to constantly monitor the quality of goods until consumption, in addition to the necessity for lowering food corruption during preservation time, have led to the development of some modern packaging technologies, such as active packaging. In this review, an overview of the techniques used in active packaging, including oxygen, ethylene, moisture, carbon dioxide, unpleasant flavors and odor scavengers, is provided. Oxygen scavengers, by removing this gas from the packaging environment, prevent the growth of aerobic microorganisms, spoilage and minimize the quality changes of sensitive foods to oxygen. In order to remove ethylene from the headspace of climacteric products and as a result, reduce the rate of deterioration and increase their shelf life, this gas scavenger is used. The main purpose of using the moisture scavengers is to reduce the quantity of water activity of the product, which in turn inhibits microbial growth, and maintains the desired texture and nutrients. Carbon dioxide scavenging systems, by removing excess amounts of this gas, prevent the increase in pressure or volume of packages containing fermented and roasted food products, and flavor and odor scavengers improve the quality and desirability of food products. Also, in this study, the conventional methods used to remove compounds in packaging, the mechanism of action, as well as the advantages of active scavenging systems and their effect on maintaining the quality and shelf life of packaged food are investigated. | ||
| کلیدواژه‌ها [English] | ||
| Active Packaging, Food Preservation, Scavenging Compounds, Increasing Quality and Shelf Life | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 331 تعداد دریافت فایل اصل مقاله: 217 |
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