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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 (1.27 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
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آمار
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