کاربرد و مکانیسم اثر جاذب‌های اکسیژن در بسته‌بندی مواد غذایی

صداقت, ناصر; حیدریان, محمدکاظم; حیدریان, علیرضا

کاربرد و مکانیسم اثر جاذب‌های اکسیژن در بسته‌بندی مواد غذایی

نوع مقاله : مروری

نویسندگان

¹ استاد صنایع غذایی گرایش فناوری، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد ، کشور ایران

² دانشجوی کارشناسی ارشد علوم و مهندسی صایع غذایی گرایش فناوری، دانشکده کشاورزی، دانشگاه فردوسی مشهد، شهر مشهد ، کشور ایران

³ دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی گرایش زیست فناوری، دانشکده کشاورزی ، دانشگاه فردوسی مشهد، شهر مشهد، کشور ایران

چکیده

اکسیژن می‌تواند باعث افت کیفیت و کاهش ماندگاری در بعضی از مواد غذایی شود دلیل وجود اکسیژن در بسته‌بندی مواد غذایی عمدتاً به‌خاطر بقایای اکسیژن موجود در غذا، بقایای اکسیژن موجود در فضای سربسته، مواد اولیه و آسیب به ظروف در فرایند بسته‌بندی است. اساساً اکسیژن می‌تواند از راه‌های مختلفی باعث فساد ماده غذایی شود ازجمله فساد اکسیداتیو که منجر به کاهش کیفیت در چربی‌ها و بخش‌های چرب ماده غذایی، اکسیداسیون لیپیدها، تغییر ساختار پروتئین‌ها، ویتامین‌ها و رنگ‌دانه‌ها و فراهم‌کردن شرایط مناسب برای رشد میکروارگانیسم‌ها و قهوه‌ای شدن آنزیمی شود. پژوهش‌ها نشان می‌دهند که می‌توان برای کاهش میزان این عامل اکسیداتیو از روش‌های متنوعی ازجمله بسته‌بندی با اتمسفر اصلاح شده (MAP)، بسته‌بندی تحت خلا و جاذب‌های اکسیژن استفاده نمود. در این مطالعه مروری به مکانیسم‌ها و کاربردهای جاذب‌های اکسیژن در صنعت غذا و بسته‌بندی مواد غذایی مختلف پرداخته شد. بررسی‌ها نشان می‌دهند که استفاده از جاذب‌های اکسیژن اثرات مفیدی در افزایش کیفیت و عمر ماندگاری محصولات غذایی مختلف و کاهش هدررفت منابع غذایی خواهند شد. باتوجه‌به اهمیت این موضوع می‌توان در راستای تولید، انبوه‌سازی و ارائه فرمولاسیون‌های نوین در صنعت تولید جاذب‌های اکسیژن گام برداشت.

کلیدواژه‌ها

موضوعات

بسته بندی مواد غذایی

عنوان مقاله [English]

A Review of Application and Mechanism of the Effect of Oxygen Absorbers in Food Packaging

نویسندگان [English]

N. Sedaghat ¹
mohammadkazem heydarian ²
alireza heydarian ³

² Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

³ Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

چکیده [English]

Oxygen can reduce the quality and shelf life of some foods. The reason for the presence of oxygen in food packaging is mainly due to oxygen residues in the food, oxygen residues in the closed space, raw materials and damage to the containers during the packaging process. Basically, oxygen can cause food spoilage in various ways, including oxidative spoilage, which leads to a decrease in the quality of fats and fatty parts of food, oxidation of lipids, changes in the structure of proteins, vitamins and pigments, and providing suitable conditions for the growth of microorganisms and enzymatic browning. Researches show that various methods can be used to reduce the amount of this oxidative factor, including modified atmosphere packaging (MAP), vacuum packaging, and oxygen absorbers. In this review study, the mechanisms and applications of oxygen absorbers in the food industry and packaging of various food products were discussed. Studies show that the use of oxygen absorbers will have beneficial effects in increasing the quality and shelf life of various food products and reducing the wastage of food resources. Considering the importance of this issue, we can take steps towards the production, mass production and presentation of new formulations in the oxygen absorber production industry.

کلیدواژه‌ها [English]

Oxygen Absorbers
Oxidative Deterioration
Material Packaging

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