مروری بر کاربرد نانوکامپوزیت‌های فعال در افزایش طول عمر مواد غذایی

نوع مقاله : مروری

نویسندگان

1 استادیار گروه علوم و مهندسی صنایع غذایی دانشگاه ایلام، ایلام، ایران

2 دانش آموخته کارشناسی ارشد کنترل کیفی مواد غذایی دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

3 استاد گروه علوم و مهندسی صنایع غذایی دانشگاه تبریز، ایران

چکیده

نانوکامپوزیت‌های موجود در بسته‌بندی‌های فعال در مقایسه با بسته‌بندی‌های معمولی که تنها به‌عنوان یک مانع در جهت محافظت از مواد غذایی در برابر محیط بیرونی طراحی شده‌اند، دارای عملکرد و فواید بیشتری هستند. هنگام استفاده از این بسته‌بندی‌ها باید به جنبه‌های سلامت غذا نیز توجه شود و میزان مهاجرت نانوذرات به سطوح مواد خوراکی تحت کنترل قرار گیرد؛ زیرا امکان بلعیدن این ذرات به همراه مواد غذایی وجود دارد. همچنین علاوه‌بر ایجاد مشکلات پوستی، به دلیل قابلیت رها شدن در محیط، می‌تواند منجر به بروز مشکلات تنفسی نیز شود. اغلب سیستم‌های فعال بسته‌بندی شامل ترکیبات ضدمیکروبی هستند که هم‌زمان با رشد و تکثیر میکروارگانیسم‌ها، در سطح ماده‌ی غذایی آزاد و موجب بازداری از رشد آن‌ها و جلوگیری از فساد مواد غذایی می‌شوند که شدت این اثر به ماهیت ماده‌ی ضدمیکروبی بستگی دارد. در این میان سیستم‌های فعال نانو‌کامپوزیتی، شامل عوامل ضدمیکروبی در مقیاس نانو است که به دلیل افزایش نسبت سطح به حجم، قادر است سطح درگیر در واکنش میان ماده‌ی غذایی و اجزای ضدمیکروبی را گسترش دهد و به‌نحو کارآمدتری در مقایسه با ترکیبات همانند خود در جهت افزایش عمر مفید مواد غذایی ایفای نقش نماید.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

A Review on the Application of Active Nanocomposites to Increase the Shelf Life of Foodstuffs

نویسندگان [English]

  • mohammadyar hosseini 1
  • Sara Khedri 2
  • Hamed Hassanzadeh 1
  • Babak Ghanbarzadeh 3
1 food science department, Ilam university, Iran
2 Faculty of Nutrition and Food science, Kermanshah University of Medical Sciences
3 Department of food science, Faculty of Agriculture, Tabriz University
چکیده [English]

Active packaging systems for food have more benefits and performance than conventional packaging which are designed only as a barrier to protect food against the external environment. Most active packages contain antimicrobial compounds. Since these particles may be swallowed with food when using active packaging, the food safety aspects should be considered and the migration of nanoparticles from packaging to food surfaces should be controlled. In addition, these particles can also cause respiratory and skin problems due to their ability to be released into the environment. Most active packaging systems contain antimicrobial compounds that are released at the food surface as microorganisms grow and multiply, therefore prevent the growth of germs and spoilage of food. The severity of this effect depends on the nature of the antimicrobial agent. Among these, nanocomposite systems have been designed with antibacterial properties which include antimicrobial agents at the nanoscale. They are able to expand the level involved in the reaction between food and antimicrobial components due to increasing surface to volume ratio. Therefore, these systems play a more effective role in increasing the shelf life of food compared to similar compounds.

کلیدواژه‌ها [English]

  • Active Packaging
  • Nanocomposite
  • Antimicrobial Properties of Nanoparticles
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