آمار

تعداد نشریات36
تعداد شماره‌ها1,192
تعداد مقالات8,579
تعداد مشاهده مقاله6,988,690
تعداد دریافت فایل اصل مقاله4,032,535
فرجی کفشگری, سمانه, اکبریان میمند, محمد جواد, حبیبی نجفی, مسعود. (1402). بررسی انواع سیستم های بسته بندی ضدمیکروبی. پدافند الکترونیکی و سایبری, 14(56), 63-78.
سمانه فرجی کفشگری; محمد جواد اکبریان میمند; مسعود حبیبی نجفی. "بررسی انواع سیستم های بسته بندی ضدمیکروبی". پدافند الکترونیکی و سایبری, 14, 56, 1402, 63-78.
فرجی کفشگری, سمانه, اکبریان میمند, محمد جواد, حبیبی نجفی, مسعود. (1402). 'بررسی انواع سیستم های بسته بندی ضدمیکروبی', پدافند الکترونیکی و سایبری, 14(56), pp. 63-78.
فرجی کفشگری, سمانه, اکبریان میمند, محمد جواد, حبیبی نجفی, مسعود. بررسی انواع سیستم های بسته بندی ضدمیکروبی. پدافند الکترونیکی و سایبری, 1402; 14(56): 63-78.

بررسی انواع سیستم های بسته بندی ضدمیکروبی

علوم و فنون بسته‌بندی
دوره 14، شماره 56، اسفند 1402، صفحه 63-78    اصل مقاله (1.51 M)
نوع مقاله: ترویجی
نویسندگان
سمانه فرجی کفشگری1؛ محمد جواد اکبریان میمند* 2؛ مسعود حبیبی نجفی3
1دکتری تخصصی علوم و صنایع غذایی، دانشکده علوم پزشکی اسدآباد، اسدآباد، ایران
2دکتری تخصصی علوم و صنایع غذایی، پژوهشکده انگور و کشمش، دانشگاه ملایر، ملایر، ایران
3دکتری تخصصی علوم و صنایع غذایی، دانشگاه علوم پزشکی شهید صدوقی یزد، یزد، ایران
تاریخ دریافت: 25 شهریور 1402،  تاریخ بازنگری: 09 آذر 1402،  تاریخ پذیرش: 27 دی 1402 
چکیده
بسته­بندی غیر فعال سازوکاری تقریباً خنثی در مقابله با عوامل خارجی و داخلی بسته­بندی نظیر نفوذ گازها، تنفس سلولی و تولید گاز، از دست دادن یا گرفتن آب، تولید اتیلن، تولید ترکیبات حاصل از اکسیداسیون و احتمالاً آلودگی میکروبی مواد غذایی دارد. در حالی­که     بسته­بندی­ فعال با تغییر شرایط بسته­بندی، عمر انباری مواد غذایی بسته­بندی شده را افزایش داده و ایمنی و خصوصیات حسی آن­را بهبود می­بخشد و در عین حال کیفیت مواد غذایی را حفظ می­کند. در میان انواع کاربردهای بسته­بندی فعال، بسته­بندی ضد میکروبی از رایج­ترین کاربردهای فناوری بسته­بندی فعال است. بسته­بندی ضد میکروبی، سامانه­ای است که قادر به از بین بردن یا بازداری رشد میکروارگانیسم­ها است و از این طریق ماندگاری و سطح ایمنی محصولات غذایی را افزایش می­دهد. در بسته­بندی ضد میکروبی، فعالیت یک عامل ضد میکروبی از طریق تماس میکروارگانیسم­ با سطح داخلی مواد بسته­بندی و یا انتشار تدریجی عامل ضد میکروبی از مواد بسته­بندی به غذا انجام می­شود. رهایش کنترل شده مواد ضد میکروبی در طول دوره ماندگاری غذا، موجب بهبود ایمنی مواد غذایی شده و ماندگاری آن­را افزایش می­دهد. مواد ضد میکروبی از طریق کاهش سرعت رشد و طولانی کردن فاز تأخیری میکروارگانیسم­ها یا غیرفعال کردن و نابودی آن­ها، باعث افزایش ماندگاری فرآورده­های غذایی می­شوند. مواد ضدمیکروبی ممکن است منشأ طبیعی یا غیر طبیعی داشته باشند. منشأ مواد ضد میکروبی طبیعی می­تواند گیاهی، حیوانی یا میکروبی باشد. در طراحی سامانه­های ضد میکروبی علاوه بر خصوصیات مواد ضد میکروبی، روش­های افزودن مواد ضد میکروبی، نفوذ و تبخیر آن­ها و بسیاری از پارامترهای دیگر از جمله مقاومت میکروارگانیسم­ها، رهایش کنترل شده، سازوکارهای رهایش، ماهیت شیمیایی مواد ضد میکروبی و مواد غذایی، شرایط نگهداری و توزیع، خصوصیات فیزیکی و مکانیکی مواد     بسته­بندی ضد میکروبی، خواص حسی و سمیت مواد ضد میکروبی را نیز باید مد نظر قرار داد.
کلیدواژه‌ها
بسته بندی فعال؛ بسته بندی ضد میکروبی؛ ماندگاری؛ مواد ضد میکروبی
عنوان مقاله [English]
Investigating Types of Antimicrobial Packaging Systems
نویسندگان [English]
samaneh Faraji Kafshgari1؛ Mohammad Javad Akbarian Meymand2؛ Masoud Habibi najafi3
1Food and drug management, Asadabad University of Medical Sciences
2Malayer Raisin and Grape Research Institute
3Food and Drug Deputy, Shahid Sadoughi University of Medical Sciences and Health Services, Yazd
چکیده [English]
Passive packaging has an almost neutral mechanism in dealing with external and internal packaging factors such as gas penetration, cellular respiration and gas production, water loss or gain, ethylene production, production of oxidation compounds and possibly microbial contamination of food. While active packaging, by changing the packaging conditions, increases the shelf life of packaged food and improves its safety and sensory characteristics, while maintaining the quality of food. Among the types of active packaging applications, antimicrobial packaging is one of the most common technological applications of active packaging. Antimicrobial packaging is a system that is able to destroy or inhibit the growth of microorganisms and thereby increases the shelf life and safety level of food products. In antimicrobial packaging, the activity of an antimicrobial agent is carried out through the contact of the microorganism with the inner surface of the packaging material or the gradual release of the antimicrobial agent from the packaging material to the food. The controlled release of antimicrobial substances during the shelf life of food improves the safety of food and increases its shelf life. Antimicrobial substances increase the shelf life of food products by slowing down the growth rate and prolonging the lag phase of microorganisms or by inactivating and destroying them. Antimicrobial agents may be of natural or unnatural origin. The origin of natural antimicrobial substances can be plant, animal or microbial. In the design of antimicrobial systems, in addition to the characteristics of antimicrobial substances, the methods of adding antimicrobial substances, their penetration and evaporation, and many other factors such as the resistance of microorganisms, controlled release, release mechanisms, the chemical nature of antimicrobial substances and Foodstuffs, storage and distribution conditions, physical and mechanical properties of antimicrobial packaging materials, organoleptic properties and toxicity of antimicrobial materials should also be taken into consideration.
کلیدواژه‌ها [English]
Active Packaging, Antimicrobial Packaging, Shelf Life, Antimicrobial Materials
مراجع

[1]. P. Bagheri and N. Sedaghat, “Food safety by buying from plastic packaging,” Packaging Sciences and Techniques, Scientific Journal, Year 12, vol. 47, pp. 1-8. (In Persian)

[2]. M. Rojas-Graü, R. Avena-Bustillos, C. Olsen, M. Friedman,  P. Henika, O. Martín-Belloso, Z. Pan, and  T. McHugh, “Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films,” Journal of Food Engineering,  vol. 81, pp. 634-641, 2007.

[3]. V. A. Jideani and K. Vogt, “Antimicrobial packaging for extending the shelf life of bread—A review,” Critical Reviews in Food Science and Nutrition,  vol. 56, pp. 1313–1324, 2016. 

[4]. K.V.P. Kumar, J. Suneetha and B.A. Kumari, “Active packaging systems in food packaging for enhanced shelf life,” Research Journal of Pharmacognosy and Phytochemistry, vol. 7, pp. 2044–204, 2018.

 [5]. S. Quintavalla and L. Vicini, “Antimicrobial food packaging in meat industry,” Meat Science, vol. 62, pp. 373–380, 2002.

[6]. C. Vasile and M. Baican, ‘Progresses in food packaging, food quality, and safety—Controlled-release antioxidant and/or antimicrobial packaging,” Molecules, vol. 26, pp. 1263, 2021.

[7]. R. W. Anwar and E. Warsiki, “The comparison of antimicrobial packaging properties with different applications incorporation method of active materia,”  IOP Conference Series: Earth and Environmental Science (EES), 141, 012002, 2018.

[8]. S. A. Sofi, J. Singh, S. Rafiq, U. Ashraf B. N. Dar and G. A. Nayik, “A comprehensive review on antimicrobial packaging and its use in food packaging,” Current Nutrition and Food Science, vol. 14, pp. 305–312, 2018.

[9]. P. Suminska, B. Marcos, and V. Coma, “Active packaging applications for food,”  Food Science and Food Safety, vol. 17, pp.165–199, 2018.

[10]. T. Fadiji, M. Rashvand, M. O. Daramola and S. A. Iwarere, “A Review on Antimicrobial Packaging for Extending the Shelf Life of Food,” Processes, vol. 11, 590. Academic Editor: Yixiang Wang, 2023.

[11]. C. Vilela, M. Kurek, Z. Hayouka, B. Röcker, S. Yildirim, M.D.C. Antunes and C.S. Freire, “A concise guide to active agents for active food packaging,”

Trends in Food Science and Technology, vol.

80, pp. 212–222, 2018.

[12]. S. Yildirim, B, Röcker, M.K. Pettersen, J. Nilsen-Nygaard, Z. Ayhan, R. Rutkaite and T. Radusin.

[13]. L. J. Bastarrachea, D.E. Wong, M. J. Roman, Z. Lin and J.M. Goddard, “Active packaging coating,”. Coatings, vol. 5, pp. 771–791, 2015.

[14]. M. Dhanasekar, V. Jenefer, R.B. Nambiar, S.G. Babu, S.P. Selvam, B. Neppolian and S.V. Bhat, “Ambient light antimicrobial activity of reduced graphene oxide supported metal doped TiO2 nanoparticles and their PVA based polymer nanocomposite films,” Materials Research Bulletin, vol. 97, pp. 238–243, 2018.

[15]. J. Ju, X. Chen, Y. Xie, H. Yu, Y. Guo, Y.Cheng and W.Yao, “Application of essential oil as a sustained release preparation in food packaging,” Trends in Food Science and Technology, vol. 92, pp. 22–32, 2019.

 [16]. S. Mangalassary, “Antimicrobial food packaging to enhance food safety: Current developments and future challenges”. Food ProcessTechnolgoy, vol. 3, pp.100, 2012.

[17]. M. C. Giannakourou and T. N. Tsironi, “Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation,” Foods, vol. 10, pp. 830, 2021.

[18]. P. Appendini and J.H. Hotchkiss, “Review of antimicrobial food packaging,” Innovative Food Science and Emerging Technologies, vol. 3, pp. 113–126, 2002.

[19]. M. Zanetti, T. K. Carniel, F. Dalcanton, R.S. dosAnjos, H.G. Riella, P.H. de Araújo, D. de Oliveira and M.A. Fiori, “Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review,” Trends in Food Science & Technology, vol. 81, pp. 51–60, 201.

[20]. T. V. Manu, B. Ramachandra and R. Prabha, “Antimicrobial packaging materials for foods,” International Research Journal of Modernization In Engineering Technology And Science, 03, 11, 2021.

[21]. J. M. Lagaron, “Chitosan and chitosan blend as antimicrobials”. In: P. Fernandez-Saiz, Antimicrobial Polymer New Jersey, John Wiley & Sons, pp.71-101, 2012.

 [22]. J. Gómez-Estaca, A. L. De Lacey, M. E. López-Caballero, M. C. Gómez-Guillén and P. Montero, “Biodegradable       gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation,” Food Microbiology,  vol. 27, pp. 889–896, 2010.

[23]. X. L. Shen, J.M.Wu, Y, Chen and G. Zhao, “Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan,” Food Hydrocolloids, vol. 24, pp. 285–290, 2010.

[24]. S. Y. Sung, L.T. Sin, T.T. Tee, S.T. Bee, A.R. Rahmat, W.A. Rahman and M. Vikhraman, “Antimicrobial agents for food packaging applications,” Trends in Food Science and Technology, vol. 33, pp.110–123, 2013.

[25]. M. Z. Treviño-Garza, S. García, M. del Socorro Flores-González and K. Arévalo-Niño, “Edible active coatings based on pectin, pullulan, and chitosan increase quality and shelf life of strawberries (Fragaria ananassa),” Food Science, vol. 80, pp. 1823–1830, 2015.

[26]. Ç. Soysal, H. Bozkurt, E. Dirican, M. Güçlü, E. D. Bozhüyük, A. E. Uslu and S. Kaya, “Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks,” Food Control, vol. 54, pp. 294–299, 2015.

[27].  R. Gherardi, R. Becerril, C. Nerin and O. Bosetti, “Development of a multilayer antimicrobial packaging material for tomato puree ing an innovative technology,” LWT-Food Science and Technology, vol. 72,  pp. 361–367, 2016.

[28]. A. C. Da Rocha Neto, R. Beaudry, M. Maraschin, R. M. Di Piero and E. Almenar, “Double-bottom antimicrobial packaging for apple shelf-life extension,”  Food Chemistry, vol, 279, pp. 379–388, 2019.

[29]. Y. Xiong, Li. S. Warner, R. D. Fang, “Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating the preservation of pork loin in modified atmosphere packaging”. Food Control, vol. 114, pp.107226, 2020.

[30]. F. Hemmatkhah, F. Zeynali and H. Almasi, “Encapsulated cumin seed essential oil-loaded active papers: Characterization and evaluation of the effect on quality attributes of beef hamburger,” Food Bioprocess Technology, vol. 13, pp. 533–547, 2020.

[31]. P. M. Davidson and S. Zivanovic, “The use of natural antimicrobials”. In: P. Zeuthen, L. Bogh-Sorensen, editors, Food preservation technologies, Woodheas Publishing Limited and CRC Press, 2003.

[32]. D. S. Lee, “Packaging containing natural antimicrobial or antioxidative agents” In: H. H. Jung,  Innovations in Food Packaging, London, Academic Press, pp. 108-122, 2005.

[33]. H. Thormar, “Lipids and Essential Oils as Antimicrobial Agents,” Wiley, 2010.

 [34]. V. Coma, “Bioactive packaging technologies for extended shelf life of meat- based producta”. Meat Science, vol. 78 (1-2), pp. 90-103, 2008.

[35]. A. Naidu, “Natural food antimicrobial systems”: CRC press, 2010.

[36]. J. R. Calo, P. G. Crandall, C. A. Obryan and S. C. Ricke, “Essential oils as antimicrobials in food systems- A review,” Food Control, vol. 54 pp. 111-9, 2015.

[37]. J. H. Han, “Antimicrobial packaging systems,” In: H. H. Jung,  Innovations in Food Packaging London, Academic Press, Pp:80-107.  2000.

[38]. A. Cagri, Z. Ustunol, W. Osburn, and E. T. Ryser, “Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casing,” Food Sciences. vol. 68, pp. 291–299, 2003.

[39]. M. Moradi, “Investigation on development of chitosan antimicrobial edible film for mortadella  sausage”. Faculty of Veterinary Medicine: Urmia University. 2011.

[40]. C. Campos, L. Gerschenson and S. Flores, “Development of edible films and coatings with antimicrobial activity,” Food Biotechnology, vol. 6, pp. 849-875, 2011.

[41]. B. Ouattara, R. E. Simard, G. Piette, A. Begin and R. A. Holley, “Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial flms prepared with chitosan”. International Journal of Food Microbiology, vol. 62, pp.139–148, 2000.

[42]. G. R. Siragusa, and J. S. Dickson, “Inhibition of Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7 on beef muscle tissue by lactic or acetic acid contained in calcium alginate gels,” Food safety, Vol. 13. pp.147–158, 1993.

[43]. A. Cagri, Z. Ustunol and E. T. Ryser, “Antimicrobial, mechanical, and moisture barrier properties of low pH whey proteinbased edible flms containing p-aminobenzoic or sorbic acids,” Food Science. vol. 66, pp. 865–870, 2001.

[44].  A. Cagri, Z. Ustunol and E. T. Ryser. “Inhibition of three pathogens on bologna and summer sausage slices using antimicrobial edible  flms,” Food Science, vol. 67, pp. 2317–2324, 2002.

[45]. E. Carlin, N. Gontard, M. Reich, and C. Nguyen, “Utilization of zein coating and sorbic acid to reduce Listeria monocytogenes growth on cooked sweet corn,” Food Science. Vol. 66, pp. 1385–1389, 2001.

[46]. R. V. Orr, I. Y. Han, J. C. Acton, and P. L. Dawson, “Effect of nisin in edible protein  lms on Listeria monocytogenes viability in milk,” Food Packag. Syst. Inc. 50/51, pp.300–305, 1999.

[47]. J. K. Baron, “Inhibition of Salmonella Typhimurium and Escherichia coli O157:H7 by an antimicrobial containing edible  film”. M.S. thesis. University of Nebraska, Lincoln, 1993.

 [48]. J. H. Han, “Antimicrobial food packaging,” Food Technology, vol. 54, pp. 56-65, 2000.

[49]. J. H. Han, “Antimicrobial food packaging”. Novel food packaging technologies, vol. 8, pp. 50–70, 2003.

[50]. R. Ahvenainen, “Active and intelligent packagin,” In: R. Ahvenainen,  Novel food pack tech pp. 5-19. Woodhead Publishing Limited, Abington, 2003.

[51]. A. K. Anal and H. Singh, “Recent  advances in microencapsulation of probiotics for industrial applications and targeted delivery,” Trends in Food Science & Technology, vol. 18 (5), pp. 240-251, 2007.

[52]. M Yousefi, M. Azizi and A. Ehsani, “Antimicrobial coatings and films on meats: A perspective on the applicationof antimicrobial edible films or coatings on meats from the past to future,” Bali Medical, vol. 7, pp. 87–96, 2018.

[53]. Z. Ustunol, “Edible films and coatings for meat and poultry” In: Embuscado M. E. Huber, K. C. DITORS, Edible films and coatings for food applications: Springer; 2009.

[54]. A. D. Karaman, B. Özer, M. A. Pascall, and V. Alvarez, “Recent advances in dairy packaging,” Food Reviews International, vol. 31, pp. 295–318, 2015.

[55]. D. Restuccia, U.G. Spizzirri, O. I. Parisi, G. Cirillo, M. Curcio, F. Iemma, N. Picci, “New EU regulation aspects and global market of active and intelligent packaging for food industry application,” Food Control, vol. 21, pp. 1425–1435, 2010.

[56].  A. E. Kapetanakou and P. N. Skandamis, “Applications of active packaging for increasing microbial stability in foods: Natural volatile antimicrobial compound,” Current Opinion in Food Science, vol. 12, pp. 1–12, 2016.

آمار
تعداد مشاهده مقاله: 115
تعداد دریافت فایل اصل مقاله: 113