فیلم ها و پوشش‌ های خوراکی فعال حاوی اسانس دارچین: مروری بر خواص و کاربرد در بسته بندی مواد غذایی

نویسندگان

1 گروه علوم و صنایع غذایی مؤسسه آموزش عالی صبا ارومیه

2 مؤسسه آموزش عالی صبا ارومیه، گروه علوم و صنایع غذایی

3 دانشگاه ارومیه، گروه علوم و صنایع غذایی دانشکده کشاورزی

4 دانشگاه تبریز، تبریز، دانشکده کشاورزی

چکیده

استفاده از نگهدارنده­‌های شیمیایی و اثرات سوء آن­ها بر روی سلامتی مصرف­کننده، موجب نگرانی مراجع بهداشتی و مصرف­کنندگان شده است. در نتیجه تولیدکنندگان مواد غذایی به فکر روش­‌های ایمن­سازی غذا به وسیله راه­های طبیعی یا سبز و جایگزینی نگهدارنده­های طبیعی به جای شیمیایی شده­اند. یکی از این روش­ها، استفاده از اسانس و عصاره‌های گیاهی به عنوان افزودنی ضدباکتریایی می‌باشد. اسانس دارچین منبع مناسبی از ترکیبات ضدمیکروبی، ضد­قارچی و آنتی­اکسیدانی قوی بوده و قادر است از رشد میکروارگانیسم­های فاسد­کننده موادغذایی جلوگیری کند. اخیراً گرایش به استفاده از پوشش‌ها و فیلم‌های خوراکی فعال در بسته­بندی مواد غذایی، به دلیل تأثیر مثبت در ماندگاری بالای محصولات، افزایش چشمگیری داشته است. در این مقاله، به بررسی خواص اسانس دارچین و تأثیر آن بر روی خواص فیلم‌ها و پوشش‌های خوراکی پرداخته شده است و همچنین کاربرد فیلم‌های فعال حاوی اسانس دارچین در بسته­بندی و افزایش ماندگاری محصولات غذایی مختلف مرور شده است.

کلیدواژه‌ها

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  • تاریخ دریافت: 19 دی 1395
  • تاریخ بازنگری: 01 اردیبهشت 1403
  • تاریخ پذیرش: 28 شهریور 1397

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