اخبار و اعلانات

 آمار

تعداد نشریات38
تعداد شماره‌ها1,258
تعداد مقالات9,115
تعداد مشاهده مقاله8,325,652
تعداد دریافت فایل اصل مقاله5,040,716
نوروزی, بهاره. (1403). مروری بر کاربرد جلبکها در بسته بندی فعال مواد غذایی. پدافند الکترونیکی و سایبری, 15(59), 43-52.
بهاره نوروزی. "مروری بر کاربرد جلبکها در بسته بندی فعال مواد غذایی". پدافند الکترونیکی و سایبری, 15, 59, 1403, 43-52.
نوروزی, بهاره. (1403). 'مروری بر کاربرد جلبکها در بسته بندی فعال مواد غذایی', پدافند الکترونیکی و سایبری, 15(59), pp. 43-52.
نوروزی, بهاره. مروری بر کاربرد جلبکها در بسته بندی فعال مواد غذایی. پدافند الکترونیکی و سایبری, 1403; 15(59): 43-52.

مروری بر کاربرد جلبکها در بسته بندی فعال مواد غذایی

علوم و فنون بسته‌بندی
دوره 15، شماره 59، آذر 1403، صفحه 43-52    اصل مقاله (1.07 M)
نوع مقاله: مروری
نویسنده
بهاره نوروزی*
دانشیار، گروه بیوتکنولوژی، دانشکده علوم و فناوری های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
تاریخ دریافت: 11 تیر 1403،  تاریخ بازنگری: 08 مرداد 1403،  تاریخ پذیرش: 05 شهریور 1403 
چکیده
تجمع پلاستیک‌های بسته‌بندی مواد غذایی در محیط اطراف، تأثیر زیادی بر آلودگی‌های محیط زیستی دارد. در این مقاله مروری استفاده از ترکیبات ریز جلبک‌ها در فرایند بسته‌بندی فعال مواد غذایی موردبررسی قرارگرفته است. علاوه براین، مزایای حاصل از پلی‌ساکاریدهای جلبک‌ها که نه‌تنها منجر به افزایش خواص مکانیکی، فیزیکی، حرارتی، آنتی‌اکسیدانی، ضدمیکروبی و شیمیایی بسته‌بندی‌های فعال می‌شود، بلکه منجر به افزایش آب‌دوستی و بهبود خواص مکانیکی مانند استحکام کششی می‌شوند نیز بحث شده است. در مقاله مروری حاضر، مقالات مرتبط منتشرشده در سال‌های ۲۰۲۰-۲۰۲۳ در بانک‌های اطلاعاتی Springer، Science direct،  Scopus و John Wiley جهت به دست آوردن آخرین یافته‌ها درزمینه ترکیبات زیستی تخریب پذیر، جلبک‌ها و پلی‌ساکاریدهای مستخرج از آن‌ها موردبررسی قرارگرفته است. علاوه بر آن اثر افزودن پلی‌ساکاریدهای جلبک‌ها در افزایش خواص مکانیکی، فیزیکی، حرارتی، آنتی‌اکسیدانی، ضدمیکروبی و شیمیایی مواد بسته‌بندی بررسی‌شده است. نتایج حاصل از مرور مقالات اخیر نشان داد که پلی‌ساکاریدهای موجود در جلبک‌ها با به حداقل رساندن اکسیداسیون لیپیدها، کاهش رادیکال‌های آزاد که ممکن است اثر سرطان‌زا، جهش‌زا یا سیتوتوکسیک داشته باشند، منجر به افزایش عمر مفید و ارزش غذایی مواد غذایی می‌شوند.
کلیدواژه‌ها
جلبکها؛ بسته بندی فعال مواد غذایی؛ خواص آنتی اکسیدانی؛ زمان ماندگاری
عنوان مقاله [English]
A review of the use of algae in active food packaging
نویسندگان [English]
Bahareh Nowruzi
Associate professor, Department of Biotechnology, Faculty of Converging Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran
چکیده [English]
The accumulation of food packaging plastics in the surrounding environment has a great impact on environmental pollution. This review article examines the use of microalgae compounds in the active food packaging process. In addition, the benefits of algal polysaccharides, which not only lead to increased mechanical, physical, thermal, antioxidant, antimicrobial, and chemical properties of active packaging, but also lead to increased hydrophilicity and improved mechanical properties such as tensile strength, have also been discussed. In this review article, relevant articles published in 2020-2023 in Springer, Science Direct, Scopus, and John Wiley databases were reviewed to obtain the latest findings in the field of biodegradable compounds, algae, and polysaccharides extracted from them. In addition, the effect of adding algal polysaccharides in increasing the mechanical, physical, thermal, antioxidant, antimicrobial, and chemical properties of packaging materials has been investigated. The results of a recent review of articles showed that polysaccharides found in algae increase the shelf life and nutritional value of foods by minimizing lipid oxidation and reducing free radicals that may have carcinogenic, mutagenic, or cytotoxic effects.
 
 
کلیدواژه‌ها [English]
algae, active food packaging, antioxidant properties, shelf life
مراجع
  • PlasticsEurope, "Plastics—the facts 2019. An analysis of European plastics production, demand and waste data," PlasticEurope, 2019. https://doi.org/10.21608/jfds.2021.175653.
  • Jabeen, I. Majid, and G. A. Nayik, "Bioplastics and food packaging: A review," Cogent food & agriculture, vol. 1, no. 1, p. 1117749, 2015. DOI: 10.1080/23311932.2015.1117749
  • Nechita and M. Roman, "Review on polysaccharides used in coatings for food packaging papers," Coat., vol. 10, no. 6, p. 566, 2020. https://doi.org/10.3390/coatings10060566
  • Nešić, G. Cabrera-Barjas, S. Dimitrijević-Branković, S. Davidović, N. Radovanović, and C. Delattre, "Prospect of polysaccharide-based materials as advanced food packaging," Mol., vol. 25, no. 1, p. 135, 2019. "Prospect of polysaccharide-based materials as advanced food packaging," Mol., vol. 25, no. 1, p. 135, 2019.  DOI: 10.3390/molecules25010135
  • Nowruzi, "A review of the use of microscopic algae as biological sensors for identifying environmental pollutants and smart packaging of food materials," IFSTRJ, vol. 20, no. 1, pp. 165-181, 2024. https://doi.org/10.22067/ifstrj.2023.81939.1250
  • Nowruzi, "A review of biosensors based on Anthocyanins, betalains and Curcumins in smart food packaging," J. Food Eng, 2024. https://doi.org/10.22092/fooder.2024.362829.1370
  • Thiviya et al., "Algal polysaccharides: Structure, preparation and applications in food packaging," Food Chem. vol. 405, p. 134903, 2023. https://doi.org/10.1016/j.foodchem.2022.134903
  • Tahreen, S. A. Adli, H. Anuar, J. Jamaluddin, R. Mohan, and F. Ali, "Algae materials for food and food packaging," in Algae Materials: Elsevier, 2023, pp. 85-91. https://doi.org/10.1016/B978-0-443-18816-9.00006-X
  • M. Costa, J. M. Rodrigues, M. M. Perez-Madrigal, A. P. Dove, and J. F. Mano, "Modular functionalization of laminarin to create value-added naturally derived macromolecules," J. Am. Chem. Soc., vol. 142, no. 46, pp. 19689-19697, 2020. https://doi.org/10.1021/jacs.0c09489
  • -T. Dang et al., "Current application of algae derivatives for bioplastic production: A review," Bioresour. Technol., vol. 347, p. 126698, 2022. DOI: 10.1016/j.biortech.2022.126698
  • Y. Yap, L. T. Gew, M. Khalid, and Y.-Y. Yow, "Algae-based bioplastic for packaging: a decade of development and challenges (2010–2020)," J. Environ. Polym. Degrad., vol. 31, no. 3, pp. 833-851, 2023. DOI: 10.1007/s10924-022-02620-0
  • Carina, S. Sharma, A. K. Jaiswal, and S. Jaiswal, "Seaweeds polysaccharides in active food packaging: A review of recent progress," Trends Food Sci., vol. 110, pp. 559-572, 2021. DOI: 10.1016/j.tifs.2021.02.022
  • Wyrwa and A. Barska, "Innovations in the food packaging market: Active packaging," Eur. Food Res. Technol., vol. 243, pp. 1681-1692, 2017. https://doi.org/10.1007/s00217-017-2878-2
  • Yildirim et al., "Active packaging applications for food," CRFSFS, vol. 17, no. 1, pp. 165-199, 2018.  https://doi.org/10.1111/1541-4337.12322
  • Marsh and B. Bugusu, "Food packaging—roles, materials, and environmental issues,« J. Food Sci., vol. 72, no. 3, pp. R39-R55, 2007.  https://doi.org/10.1111/j.1750-3841.2007.00301.x
  • Nowruzi, "Application of Cyanobacteria in the Production of Degradable Products," JREH, 2024. Doi: 10.22038/jreh.2024.24340
  • Carpintero, I. Marcet, M. Rendueles, and M. Díaz, "Algae as an additive to improve the functional and mechanical properties of protein and polysaccharide-based films and coatings. A review of recent studies," Food Packag. Shelf Life, vol. 38, p. 101128, 2023. https://doi.org/10.1016/j.fpsl.2023.101128
  • M. Tedeschi, F. Di Caprio, A. Piozzi, F. Pagnanelli, and I. Francolini, "Sustainable bioactive packaging based on thermoplastic starch and microalgae," Int. J. Mol. Sci., vol. 23, no. 1, p. 178, 2021..  https://doi.org/10.3390/ijms23010178
  • M. 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. https://doi.org/10.1016/j.fbp.2018.05.001
  • Srisa et al., "Antibacterial, antifungal and antiviral polymeric food packaging in post-COVID-19 era," Polym., vol. 14, no. 19, p. 4042, 2022. https://doi.org/10.3390/polym14194042
  • H. Han, "Antimicrobial food packaging," Novel food packaging techniques, vol. 8, pp. 50-70, 2003. https://doi.org/10.1016/j.jssas.2016.11.003
  • Krepker, R. Shemesh, Y. D. Poleg, Y. Kashi, A. Vaxman, and E. Segal, "Active food packaging films with synergistic antimicrobial activity," Food control, vol. 76, pp. 117-126, 2017. https://doi.org/10.1016/j.foodcont.2017.01.014
  • Surendhiran, C. Li, H. Cui, and L. Lin, "Marine algae as efficacious bioresources housing antimicrobial compounds for preserving foods-A review," Int. J. Food Microbiol., vol. 358, p. 109416, 2021. doi: 10.3390/md20060403.
  • Mondal, S. K. Bhattacharjee, C. Mudenur, T. Ghosh, V. V. Goud, and V. Katiyar, "Development of antioxidant-rich edible active films and coatings incorporated with de-oiled ethanolic green algae extract: a candidate for prolonging the shelf life of fresh produce," RSC Adv., vol. 12, no. 21, pp. 13295-13313, 2022. https://doi.org/10.1039/D2RA00949H
  • A. Andrade et al., "Novel active food packaging films based on whey protein incorporated with seaweed extract: Development, characterization, and application in fresh poultry meat," Coat., vol. 11, no. 2, p. 229, 2021. DOI: 10.3390/coatings11020229
  • Tovar, J. Salafranca, C. Sánchez, and C. Nerín, "Migration studies to assess the safety in use of a new antioxidant active packaging," J. Agric. Food Chem., vol. 53, no. 13, pp. 5270-5275, 2005. https://doi.org/10.1016/j.lwt.2014.04.019
  • Barkallah et al., "Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage," Lwt, vol. 84, pp. 323-330, 2017. https://doi.org/10.1016/j.lwt.2017.05.071
  • Garofalo, A. Norici, L. Mollo, A. Osimani, and L. Aquilanti, "Fermentation of microalgal biomass for innovative food production," Microorganisms, vol. 10, no. 10, p. 2069, 2022. https://doi.org/10.3390/microorganisms10102069
  • de Marco Castro, E. Shannon, and N. Abu-Ghannam, "Effect of fermentation on enhancing the nutraceutical properties of Arthrospira platensis (Spirulina)," Ferment., vol. 5, no. 1, p. 28, 2019. https://doi.org/10.3390/fermentation5010028
  • Nowruzi, "Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties," IJFST, vol. 21, no. 149, pp. 54-80, 2024. 10.22034/FSCT.21.149.54.
  • S. Behera, R. C. Ray, and N. Zdolec, "Lactobacillus plantarum with functional properties: an approach to increase safety and shelf‐life of fermented foods," Biomed Res. Int., vol. 2018, no. 1, p. 9361614, 2018. doi: 10.1155/2018/9361614
آمار
تعداد مشاهده مقاله: 123
تعداد دریافت فایل اصل مقاله: 55