مروری بر کاربرد آئروژل‌ها در بسته‌بندی مواد غذایی

سهرابی, نجمه; الماسی, هادی

مروری بر کاربرد آئروژل‌ها در بسته‌بندی مواد غذایی

نوع مقاله : ترویجی

نویسندگان

¹ دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

² دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

چکیده

هدف این مقاله بررسی خصوصیات شیمیایی و مرور موارد کاربرد آئروژل‌ها در بسته‌بندی مواد غذایی است. در این مقاله مروری، به تشریح ساختار آئروژل‌ها پرداخته شده و انواع آئروژل‌ها طبقهبندی شده است. برای تولید آئروژل‌ها از هیدروژل‌های پلی ساکاریدی و پروتئینی و همچنین ارگانوژل‌ها استفاده می‌شود. خشک کردن فوق بحرانی و خشک کردن انجمادی متداول‌ترین روش‌های تولید آئروژل‌ها هستند که در این مقاله به آنها پرداخته شده است. در ادامه، به جنبه‌های مختلف کاربرد آئروژل‌ها در بسته‌بندی مواد غذایی پرداخته شده است. از آئروژل‌ها در ایجاد عایق حرارتی در بسته‌بندی مواد غذایی، بهبود خصوصیات مکانیکی بسته‌بندی، جذب رطوبت ماده غذایی و همچنین بارگذاری ترکیبات زیست فعال و نشانگرها در تولید بسته‌بندی فعال و هوشمند مواد غذایی استفاده شده است. آئروژل‌ متخلخل با عملکرد عایق حرارتی، جایگزینی مناسب برای پلی‌استایرن منبسط‌شده در بسته‌بندی محصولات غذایی گرم و رستورانی محسوب می‌شود. ماهیت متخلخل و منفذدار آئروژل آن را به یک سوپرجاذب قوی رطوبت تبدیل می‌کند که باعث توسعه کاربرد آن در بسته‌بندی مواد غذایی حساس به رطوبت شده است. افزودن ترکیبات ضدمیکروبی مانند اسانس‌ها و نانوذرات و تولید بسته‌بندی فعال از جمله کاربردهای دیگر آئروژل‌ها در بسته‌بندی مواد غذایی است که در این مقاله مروری تشریح شده است.

کلیدواژه‌ها

20.1001.1.22286675.1401.13.52.6.1

موضوعات

فنّاوری های جدید بسته بندی در دنیا

عنوان مقاله [English]

A Review on the Applications of Aerogels in Food Packaging

نویسندگان [English]

Najmeh Sohrabi ¹
Hadi Almasi ²

¹ Department of food science, Faculty of agriculture, Urmia university

² Department of Food Science, Faculty of agriculture, Urmia university

چکیده [English]

The aim of this paper is to investigate the chemical characteristics and review the applications of aerogels in food packaging. In this review article, the structure of aerogels is explained and the types of aerogels are classified. The polysaccharide and protein-based hydrogels and also organogels are used for the preparation of aerogels. The super critical drying and freeze drying are two common methods used for the production of aerogels which have been explained in this article. At the next step, different aspects of using aerogels in food packaging have been investigated. Aerogels have been used in creating thermal insulation in food packaging, absorbing food moisture, improving mechanical properties of the packaging system, and also loading bioactive compounds and indicators in the production of active and smart food packaging. The porous aerogel with thermal insulation properties is a great candidate for the substitution of expanded polystyrene in the packaging of hot restaurant foods. The mesoporous structure of the aerogel has made it a strong moisture super-absorbent leading to the growth of its application for packaging moisture sensitive foods. The incorporation of antimicrobial agents such as essential oils and nanoparticles and the preparation of active packaging are some other applications of aerogels in food packaging that have been explained in this review paper.

کلیدواژه‌ها [English]

Aerogel
Hydrogel
Freeze Drying
Thermal Insulation

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