مروری بر کاربرد بسته بندی های فعال ضدمیکروبی بر پایه اسانس ها در غذاهای دریایی

نوع مقاله : ترویجی

نویسنده

علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران.

چکیده

محصولات ماهی با ارزش تغذیه ای قابل توجّه و اثرات فیزیولوژیکی خوب، بازار بزرگ و پتانسیل مصرف بالایی دارد. با توجّه به اینکه ساختار غنی از پروتئین و کم چرب ماهی موجب می گردد که محصولات ماهی به آسانی فاسد گردند و نگهداری از آن ها مشکل باشد، بنابرین ضایعات این محصولات بالاست. بسته بندی فعال یک رویکرد نوآورانه توسعه یافته برای حفاظت و افزایش عمر ماندگاری محصولات غذایی، حصول اطمینان از کیفیت، سلامتی و بی عیب بودن محصول است. فنّاوری های بسته بندی فعال شامل: برخی اقدامات فیزیکی، شیمیایی یا بیولوژیکی است که برهم کنش میان بسته بندی و محصول را برای حصول نتیجه مطلوب تغییر می دهد. از جمله ترکیباتی که در بسته بندی های فعال ضدمیکروبی به عنوان عامل ضدمیکروبی کاربرد دارند، اسانس ها می باشند. اسانس ها از بخش های مختلف گیاهان تولید می شوند و به عنوان مکانیسم های دفاعی علیه میکروارگانیسم ها عمل می نمایند. در سال های اخیر، تأثیر طیف عظیمی از اسانس ها بر اکسیداسیون لیپیدها و رشد میکروب ها توسط محققان فراوانی مورد بررسی قرار گرفته است. مشخص شده است که اسانس پونه کوهی مکرراً به عنوان نگهدارنده برای ماهی استفاده شده است و بعد از آن اسانس های رزماری و آویشن قرار دارند.

کلیدواژه‌ها


عنوان مقاله [English]

Application of Essential Oil-Based Antimicrobial Active Packaging in Seafoods: A-review

نویسنده [English]

  • Sona Dodangeh
Food science and technology, agriculture college. Isfahan university of technology. Isfahan. Iran
چکیده [English]

Fish products with significant nutritional value and good physiological effects have a great market and consumption potential. According to high protein and low fat composition of fish that make fish products easy to deteriorate it is difficult to store, and resulting in great waste. Active packaging is an innovative approach developed to protect or extend the shelf life of food products, ensuring quality, safety and integrity. Active packaging technologies include some physical, chemical, or biological actions that modify the interactions between the package and the product for the desired result. Essential oils (EOs) are one of the compounds used in antimicrobial active packaging as antimicrobial agents. Essential oils are produced by different part of plants as defensive mechanisms against microorganisms. In recent years, the effectiveness of a wide range of EOs against lipid oxidation and microbial growth has been extensively demonstrated by many authors. It has been reported that oregano EO is the most frequently used for applications as fish preservatives, followed by rosemary and thyme EOs.

کلیدواژه‌ها [English]

  • Nutritional value
  • Active packaging
  • Shelf life
  • Seafood
  • Essential oil
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