مروری بر خواص عملکردی و ضدمیکروبی کیتوزان در نگهداری مواد غذایی

نوع مقاله: ترویجی

نویسندگان

1 دانشجوی دکتری مهندسی علوم و صنایع غذایی دانشگاه فردوسی مشهد

2 استاد گروه مهندسی علوم و صنایع غذایی دانشگاه فردوسی مشهد

چکیده

کیتین، کیتوزان و الیگوساکاریدهای مشتق شده از آن ها به دلیل دارا بودن فعالیت ضدمیکروبی، غیرسمّی بودن و زیست تخریب پذیری، خود را به عنوان یک ترکیب همه کاره، انعطاف پذیر با شرایط مختلف و امیدوارکننده برای آینده مطرح نموده‌اند و در نتیجه استفاده زیادی در طیف وسیعی از مواد غذایی خواهند داشت. در میان کاربردهای متنوع مواد ضدمیکروبی، بسته‌بندی یکی از مهم ترین سیستم‌ها جهت بهبود کیفیت غذا و حفاظت از آن در حین فرایند و انبارداری می‌باشد که کیتوزان از این نظر منحصر به فرد است. بسته بندی ضدمیکروبی همچنین در افزایش ماندگاری ماده غذایی مؤثر می‌باشد. به علاوه خواص عملکردی فیلم های کیتین، کیتوزان و الیگوساکاریدهای آن ها به وسیله ترکیب با سایر مواد پوشش دهنده و ایجادکننده فیلم افزایش می‌یابد. در این زمینه درک شاخص های مؤثر بر فعالیت ضدمیکروبی و مکانیسم عمل کیتین و کیتوزان، عامل مهمی در استفاده بهینه از عناصر مورد استفاده در صنعت غذا می‌باشد

کلیدواژه‌ها


عنوان مقاله [English]

An Overview of the Functional and Antimicrobial Properties of Chitosan in Food Preservation

نویسندگان [English]

  • Mostafa Fallah Delavar 1
  • Naser Sedaghat 2
1 PhD Student Department of Food Science, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
2 Professor Department of Food Science, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
چکیده [English]

Chitin, chitosan and oligosaccharides derived from them, due to their antimicrobial, non-toxic and biodegradable activity have presented themselves as a versatile, flexible and promising compound for the future uses. Among the various applications of these antimicrobial compounds, packaging is one of the most important systems for improving the quality of food and its protection during the process and storage, which is unique in this regard. Antimicrobial packaging is also effective in increasing the shelf life of food. In addition, the functional properties of chitin, chitosan, and oligosaccharide films are enhanced by combining with other film-forming coatings. In this context, understanding the factors affecting antimicrobial activity and the mechanism of action of chitin and chitosan is an important factor in the optimal use of the elements used in the food industry.

کلیدواژه‌ها [English]

  • Chitin
  • chitosan
  • antimicrobial activity
  • Packaging
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