مروری بر فناوری فعال در بسته‌بندی مواد غذایی

حیدرزادی, محمدامین; کهنه پوشی, محمود; موسوی, اسما

مروری بر فناوری فعال در بسته‌بندی مواد غذایی

نوع مقاله : مروری

نویسندگان

¹ دانشجوی دکتری تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی شهرکرد، شهرکرد، ایران

² کارشناس ارشد بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی زابل، زابل، ایران

³ کارشناس علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد شهرکرد، شهرکرد، ایران

چکیده

امروزه صنایع بسته‌بندی به یک فناوری قدرتمند بدل شده تا بتواند فعالیت باکتری‌ها، کپک‌ها و سایر عوامل ایجادکننده‌ی بیماری را به حداقل برساند. استفاده از فناوری‌های فعال و هوشمند در بسته‌بندی‌های مواد غذایی رو به افزایش است. این سیستم علاوه‌بر به تأخیر انداختن عوامل محیطی مؤثر بر فساد مواد غذایی، روشی پویا‌تر را برای حفظ و نگهداری محصول به کار می‌گیرد و سبب حفظ کیفیت مواد غذایی و افزایش بازارپسندی می‌گردد. فناوری‌های فعال بسته‌بندی مواد غذایی، فرصت‌های جدیدی را برای نگهداری مواد غذایی به صورت ایمن ارائه می‌دهد. هدف این مقاله ارائه‌ی سیستم‌های بسته‌بندی فعال مهمی است که تا به امروز شناخته شده‌اند. این سیستم‌ها شامل: جاذب‌های اکسیژن، دفع‌کننده‌ها/جذب‌‌کننده‌های دی‌اکسید‌کربن، جذب‌کننده‌های رطوبت، جاذب‌های اتیلن، ساطع‌کننده‌های اتانول، سیستم‌های آزادکننده/جذب‌کننده‌ی طعم، شاخص‌های دما ـ زمان، و فیلم‌های حاوی مواد ضد میکروبی است. در این مقاله عملکرد هر سیستم فعال توضیح داده شده است. شناخت مزایای فناوری‌های بسته‌بندی فعال از سوی صنایع غذایی، توسعه سیستم‌های بسته‌بندی فعال با صرفه‌ی اقتصادی و افزایش پذیرش مصرف‌کننده، مرزهای جدیدی را برای بسته‌بندی فعال باز می‌کند. انتظار می‌رود ادامه‌ی نوآوری‌ها در بسته‌بندی فعال منجر به بهبود بیشتر در کیفیت، ایمنی و ثبات مواد غذایی شود.

کلیدواژه‌ها

20.1001.1.22286675.1401.13.49.2.1

موضوعات

بسته بندی مواد غذایی

عنوان مقاله [English]

An Overview of Active Technology in Food Packaging

نویسندگان [English]

M. A. Heidarzadi ¹
M. Kohneh Poushi ²
A. Mosavi ³

¹ Shahrkord university

² Zabol University

³ Shahrekord

چکیده [English]

Today, the packaging industry has become a powerful technology that can be used to minimize the activity of bacteria, mold and other disease-causing agents. The use of active and intelligent technologies in food packaging is increasing. In addition to delaying the environmental factors affecting food spoilage, this system uses a more dynamic method to preserve the product and maintain food quality and increase marketability. Active food packaging technologies offer new opportunities to keep food safe. The purpose of this paper is to present the important active packaging systems known to date, which include: oxygen adsorbents, carbon dioxide scavengers / absorbers, moisture absorbers, ethylene adsorbents, ethanol emitters, release systems Flavors, temperature-time indicators, and films containing antimicrobials. This article describes the performance of each active system. Recognizing the benefits of active packaging technologies by the food industry, developing cost-effective active packaging systems, and increasing consumer acceptance, open new frontiers for active packaging. Continued innovations in active packaging are expected to lead to further improvements in food quality, safety and stability.

کلیدواژه‌ها [English]

Active Packaging
Food Packaging
Food Safety
Food Quality
Shelf Life

مراجع

P. Labuza and W. M. Breene, "Applications of “Active Packaging” for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods," J. Food Proc. Preserv., vol. 13, pp. 1–69, 1989.
D. Floros, L.L. Dock, and, J. H. Han, "Active packaging technologies and applications," Food, Cosmet. Drug Packaging, vol. 20 pp, 10–17, 1997.
H. Hotchkiss, "Safety considerations in active packaging. In: Active Food Packaging Rooney," M. L., Blackie Academic and Professional, London.vol. 8, pp. 238-255, 1995.
Hirata, "Recent developments in food packaging in Japan. In: Proceedings 1st Japan-Australia Workshop on Food Processing," National Food Research Institute, Tsukuba. vol. 12, pp. 77–95. 1992.
-M. Weng and J. H. Hotchkiss, "Inhibition of surface molds on cheese by polyethylene film containing the antimycotic imazalil,". J. Food Protect., vol. 55, pp. 367–369, 1992.
Ishitani, "Active packaging for food quality preservation in Japan. In: Foods and Packaging Materials-Chemical Interactions," Eds., Ackermann, P., Jagerstad, M., and Ohlsson, T. The Royal Society of Chemistry, Cambridge. vol. 22, pp. 177–188, 1995.
L. Rooney, "Active packaging in polymer films. In: Active Food Packaging," Ed., Rooney, M. L. Blackie Academic and Professional, London. vol, 9, pp. 18-30, 1995.
P. Smith, Y. Abe, and J. Hoshino, "Modified atmosphere packagingpresent and future uses of gas absorbents and generators," In: Principles of Modified-Atmosphere and Sous Vide Product Packaging Eds., Farber, J.M. and Dodds, K.L. Technomic Publishing, Lancaster, vol 6, pp. 287–323, 1995.
P. Smith, J. Hoshino, and Y. Abe, "Interactive packaging involving sachet technology," In: Active Food Packaging, Ed., Rooney, M.L. Blackie Academic and Professional, London, vol. 6, pp. 143–173, 1995.
P. Labuza, "An introduction to active packaging for foods," Food Technol., vol. 50, pp. 68 71, 2001.
Knee, "Ethylene effects in controlled atmosphere storage of horticultural crops," In: Food Preservation by Modified Atmospheres Eds., Calderon M. and Barkai-Golan, R. CRC Press, Boca Raton, vol. 8, pp. 225–235, 1990.
Zagory, "Ethylene-removing packaging," In: Active Food Packaging Ed., Rooney, M.L. Blackie Academic and Professional, London. vol. 14, pp. 38–54, 1995.
Sacharow, "Freshness enhancers: The control in controlled atmosphere packaging," Prepared Foods, vol. 157, pp. 121–122, 1998.
Abe and A. E. Watada, "Ethylene absorbent to maintain quality of lightly processed fruits and vegetables," J. Food Sci., vol. 56, pp. 1589–1592, 1991.
A. L. Seiler and N. J. Russell, "Food Preservatives," Blackie Academic and Professional, London, vol. 2, pp. 14-36, 1993.
P. Smith, B. Ooraikul, W. J. Koersen, F. R. Vande Voort, E. D. Jackson, and R. A. Lawrence, "Shelf life extension of a bakery product using ethanol vapor," Food Microbiol., vol. 4, pp. 329–337, 1987.
L. Brody, "Flavor, flavor everywhere-but in packaging? Cereal Foods World," vol. 37, pp. 834–835, 1992.
V.Chandler, J. F. Kefford, and G. Ziemelis, "Removal of limonin from bitter orange juice," J. Sci. Food Agric., vol. 19, pp. 83–86, 1968.
Fu, and T. P. Labuza, "Potential use of time-temperature indicators as an indicator of temperature abuse of MAP products," In: Principles of Modified-Atmosphere and Sous Vide Product Packaging, Eds., Farber, J.M. and Dodds, K.L. Technomic Publishing, Lancaster, vol. 47, pp. 385–423, 1995.
D. Selman, "Time-temperature indicators," In: Active Food Packaging, Ed., Rooney, M.L. Blackie Academic and Professional, London, vol. 34, pp. 215–237, 1995.
D. Dziezak, "Preservatives: Antimicrobial agents-A means toward product stability," Food Technol.,vol. 40, pp. 104–111, 1986.
M. Davidson and V. K. Juneja, "Antimicrobial agents. In: Food Additives," Eds., Branen, A.L., Davidson, P. M., and Salminen, S. Marcel Dekker, New York, vol. 28, pp. 83–137, 1990.
N. Sofos, "Antimicrobial agents," In: Food Additive Toxicology, Maga, J.A. and Tu, A.T. Marcel Dekker, New York, vol. 48, pp. 501–529, 1995.
Murat and F. John, "Active Food Packaging Technologies," Critical Reviews in Food Science and Nutrition. Taylor and Francis Inc., vo. 44, pp. 185–193, 2004.
Rowemt, "Effect of carbon dioxide on growth and extracellular enzyme Production by Pseudomonas fluorescens," Int J Food Microbiol, vol. 6, pp. 51–56, 1988.
Hendricksmt and Hotchkissjh, "Effect of carbon dioxideon Pseudomonas fluorescens and Listeriamonocytogenes growth in aerobic atmospheres," J. Food Prot., vol. 60, pp. 1548–1552, 1997.
P. Kerry and M. N. Ogrady, "Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: A review," 2006, Meat Science, vol. 44, pp. 113-130, 2006.
Dong Sun Lee and Yam L.KIT, "Piergiovanni Luciano," CRC Press,Food Packaging Science & Technology, capter:15, Active Packaging, vol. 29, pp. 445-473, 2008.
Jungh Han and H. L. Colin, "Intelligent packaging innovation in food packaging," vol. 12, p‌ 138-155, 2005.
S. Lee, H. J. Wang, and C. Jaisan, "An DS. Active food packaging to control carbon dioxide. Packaging Technology and Science," Mar; vol. 35, p. 213, 2022.
Dudangeh, S. Amiri, and L. Rezazad Bari, "An overview of the types of active packaging, the mechanism and application of each in the food industry," Journal of Packaging Science and Technology, vol. 47, pp. 80-90, 2020.
Saliu and R. Della Pergola, "Carbon dioxide colorimetric indicators for food packaging application: Applicability of anthocyanin and poly-lysine mixtures. Sensors and Actuators B: Chemical," vol. 61, pp. 1117-24, Apr. 2018.
Shabani, and M. Najafzadeh, and H. Mirzaei, and M. B. Hobi Najafi, "The use of dissolved carbon di carbon in the development of durable dairy products," the first national conference on snacks, Mashhad, 2014. https://civil.com / doc / 267328
Ruiz-Navajas, M. Viuda-Martos, E. Sendra, J. A. PerezAlvarez, and J. Fernández-López, "In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils," Food Control, vol. 30, pp. 386- 392, 2013.
Maghsoudlou, Y. Maghsoudlou, M. Khomeiri, and M. Ghorbani, "Evaluationof anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts," Int. J. Adv. Sci. Engin. Inform. Tech; vol. 2, pp. 50- 65, 2010.
T. Safari and N. Soltani Tehrani, "Application of antimicrobial food films in packaging of meat products," Journal of Packaging Science and Technology, vol. 3, pp. 40-48, 2011.