مروری بر پوشش های بسته بندی نانو و نقش آنها در کنترل کیفیت مواد غذایی

نوع مقاله : ترویجی

نویسندگان

1 پسادکتری صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

2 دانشیار گروه علوم و صنایع غذایی/ دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران

چکیده

فنّاوری نانو را می توان در صنایع غذایی برای تولید، فرآوری، ذخیره و کنترل کیفیت مواد غذایی استفاده کرد. نانومواد بر خلاف مواد ریز در مقیاس معمولی، به دلیل داشتن ویژگی های نوین می توانند با ارائه بافت، رنگ و ظاهر جدید، کیفیت حسی غذاها را بهبود بخشند. از نانوفنّاوری برای طراحی نانو حسگرها، تشخیص اجزای مضر در غذاها و سامانه بسته بندی هوشمند استفاده می شود، زیرا شناسایی آلودگی مواد غذایی را با سرعت و حساسیت بسیار بالا امکان پذیر ساخته است. بسته بندی های هوشمند و فعّال سبب نوآوری های بسیاری برای صنعت غذا و سایر صنایع در آینده است. با استفاده از فنّاوری نانو، با بهبود خواص مکانیکی، ضد میکروبی و ممانعت کنندگی، بسته بندی جدیدی فراهم می شود که ماندگاری مواد غذایی را افزایش می دهد. این مقاله به ارائه یک مرور کلی در مورد طبقه بندی، روش های مقدماتی و مسائل ایمنی نانومواد در صنایع غذایی می پردازد.

کلیدواژه‌ها


عنوان مقاله [English]

Study on Nano-Packaging Coatings and its Role on Quality Control of Food Products

نویسندگان [English]

  • S. Fstemeh SeyedReihani 1
  • Hamed Ahari 2
1 Post Doctoral Research Fellow, Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2 Associate Prof/Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

Nanotechnology can be used in the food industry for food production, processing, storage and quality control. Nanomaterials, because of their new properties, dissimilar to conventional microscale materials can enhance the sensory quality of foods by presenting new texture, color and appearance. Nanotechnology is used to design nano-sensors and detect harmful components in foods and smart packaging systems, as it enables the detection of food contamination at a very high speed and sensitivity. Smart and active packaging has led to many innovations for the food industry and other industries in the future. Using nanotechnology, new packaging is being improved that enhances the shelf life of foods by improving the mechanical, antimicrobial and inhibitory properties. This article provides an overview on the classification, basic methods, and safety issues of nanomaterials in the food industry.

کلیدواژه‌ها [English]

  • Nanomaterial
  • Active Packaging
  • Smart Packaging
  • Quality Control
  • Shelf Life
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