کاربرد لفاف‌های زیست‌تخریب‌پذیر بر پایه پلی‌ساکارید در بسته‌بندی تخم‌مرغ

نوع مقاله : مروری

نویسندگان

1 دانشیار گروه مهندسی چوب و کاغذ، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران

2 استادیار گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران

3 استادیار گروه صنایع چوب، دانشگاه فنی و حرفه ای، تهران، ایران

چکیده

تخم­مرغ یک ماده غذایی ارزان­قیمت دارای مواد مغذی متنوع و با ارزش زیستی بالا است. کاهش کیفیت تخم­مرغ بلافاصله پس از تخم‌گذاری آغاز و بسته به شرایط نگهداری به­ سرعت افزایش می­یابد. رهیافت­های مختلفی مبتنی بر غیرفعال کردن میکروارگانیسم­ها و پوشاندن منافذ روی پوسته با هدف جلوگیری از نفوذ میکروارگانیسم­ها و تبادلات گازی و جرمی جهت حفظ کیفیت و افزایش ماندگاری تخم­مرغ مورد مطالعه قرار گرفت. استفاده از لفاف­های زیست‌تخریب‌پذیر بر پایه ضایعات کشاورزی و صنایع غذایی، به­عنوان جایگزین بسته­بندی­های سنتی تخم­مرغ و سایر محصولات غذایی با نتایج موفقیت­آمیزی همراه بود. مواد بسته­بندی پلی­ساکاریدی ارزان‌قیمت و در دسترس  هستند؛ اما در برابر نفوذ بخار آب لفاف مناسبی محسوب نمی­شوند، لذا می­توان با اعمال روش­های اصلاحی فیزیکی و شیمیایی و ایجاد لفاف­های مرکب و فعال بر این مشکل فائق آمد. به‌کارگیری لفاف­های خوراکی در قالب بسته­بندی­های زیست­­تخریب­پذیر علاوه بر جلوگیری از هدر رفت مواد غذایی و محافظت طولانی­تر از غذاها، راهکاری مؤثر در جهت رفع مشکلات دفع بعدی زباله­ها محسوب می­شود. در عین حال طراحی و ظاهر مناسب، توجیه اقتصادی، استفاده از دستگاه­ها و شیوه­های کاربردی در تهیه، فرمولاسیون مناسب، سازگار، کارآمد و رقابتی نیز باید مد نظر قرار گیرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Application of Biodegradable Wrappers Polysaccharide-Based in Egg Packaging: A Review

نویسندگان [English]

  • Jafar Ebrahimpour Kasmani 1
  • Dariush Khademi Shurmasti 2
  • Ahmad Samariha 3
1 Department of Wood and Paper Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
2 Dep. of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
3 Department of Wood Industry, Technical and Vocational University (TVU), Tehran, Iran
چکیده [English]

Eggs are an inexpensive food with various nutrients and high biological value. The decline in egg quality starts immediately after laying and progresses rapidly depending on the storage conditions. To aim of preventing the penetration of microorganisms and gas and mass exchanges, various approaches were studied based on inactivating microorganisms and coating the pores on the eggshell, in order to maintain the quality and extension of the egg shelf life. As an alternative to the traditional packaging of eggs and other food products, using biodegradable wrappers based on agricultural and food industries waste was associated with successful results. Polysaccharide packaging materials are low-cost and available, but they are not considered suitable wrappers against the penetration of water vapor, so this problem can be solved by applying physical and chemical modification methods and creating composite and active wrappers. Using food wrappers in the form of biodegradable packaging, in addition to preventing food wastage and longer protecting food, is an effective approach to overcoming the problems of waste disposal. At the same time, proper design and appearance, economic justification, using devices and practical methods in preparation, and appropriate, compatible, efficient and competitive formulation should also be considered.

کلیدواژه‌ها [English]

  • Coating
  • Egg
  • Biodegradable
  • Film
  • Shelf Life

مراجع

  • J. Puglisi and M. L. Fernandez, “The health benefits of egg protein,” Nutrients. vol. 14, pp. 2904, 2022. doi.org/10.3390/nu14142904.
  • S. Oliveira, V. M. Dos Santos, J. C. Rodrigues, and A. P. Santana, “Conservation of the internal quality of eggs using a biodegradable coating,” Poult Sci. vol. 99(12), pp. 7207-7213, 2020. doi.org/10.1016/j.psj.2020.09.057.
  • G. Gabriela da Silva, P. D. Daniela da Silva, K. M. Cardinal, and C. Bavaresco, “The use of coatings in eggs: A systematic review,” Trends Food Sci Technol. vol. 106, pp. 312-321, 2020. doi: 10.1016/j.tifs.2020.10.019.
  • J. Stadelman, and O. J. Cotterill, “Quality identification of shell eggs. In: Egg Science and Technology,” 4th ed., CRC Press, Boca Raton, FL, USA, pp. 55-82, 2017.
  • Sert, A. Aygun, and M. K. Demir, “Effects of ultrasonic treatment and storage temperature on egg quality,” Poult Sci. vol. 90, pp. 869-875. 2011.
  • Yuceer, M. S. Aday, and C. Caner, “Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage,” J Sci Food Agr. vol. 96, pp. 2755-2763, 2016.
  • K. Viswanathan, M. L. M. Priyadharshini, K. Nirmala, M. Raman, and G. D. Raj, “Bactericidal paper trays doped with silver nanoparticles for egg storing applications,” Bull. Mater Sci. vol. 39, pp. 819-826, 2016.
  • Aygun, and D. Sert, “Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures,” J Sci Food Agr. vol. 93, pp. 1626-1632, 2013.
  • N. Ryu, H. K. No, and W. Prinyawiwatkul, “Internal quality and shelf life of eggs coated with oils from different sources,” J. Food Sci. vol. 76, pp. 325-329, 2011.
  • C. Figueiredo, D. C. S. Assis, L. D. M. Menezes, D. D. Oliveira, A. L. Lima, M. R. Souza. L. G. D. Heneine, and S. V. Cançado. “Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs,” Poult Sci. vol. 93, pp.      3171-3178, 2014.
  • Caner, and M. Yuceer, “Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage,” Poult Sci. vol. 94, pp. 1665-1677, 2015.
  • K. Morsy, A. M. Sharoba, H. H. Khalaf, H. H. El-Tanahy, and C. N. Cutter, “Efficacy of antimicrobial pullulan-based coating to improve internal quality and shelf-life of chicken eggs during storage,” J. Food Sci. vol. 80, pp. 1066-1074, 2015.
  • A. Silva, L. F. Gorup, R. P. de Araujo, G. G. Fonseca, S. M. Martelli, and K. M. P. de Oliveira, “Synergy of biodegradable polymer coatings with quaternary ammonium salts mediating barrier function against bacterial contamination and dehydration of eggs,” Food Bioprocess Technol. vol. 13, pp. 2065-2081, 2020. doi.org/10.1007/s11947-020-02545-3
  • Z. Jin, J. B. Gurtler, and S. Q. Li, “Development of antimicrobial coatings for improving the microbiological safety and quality of shell eggs,” J. Food Protect. vol. 76, pp. 779-785, 2013.
  • Xu, J. Wang, D. Ren, and X. Wu, “Effects of chitosan coating structure and changes during storage on their egg preservation performance,” Coatings. vol. 8, pp. 317, 2018. doi:10.3390/coatings8090317.
  • Ehsan, and D. Khademi Shurmasti, “Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature,” Iran J. Food Sci. Technol. vol. 118, pp 107-118, 2021. doi: 10.52547/fsct.18.09.09. (In Persian)
  • S. D. Almeida, A. F. Schneider, F. M. Yuri, B. D. Machado, and C. E. Gewehr, “Egg shell treatment methods effect on commercial eggs quality,” Rural Science. vol. 46, pp. 336-341, 2016.
  • C. Fierascu, I. Fierascu, S. M .Avramescu, and E. Sieniawska, “Recovery of natural antioxidants from agro-industrial side streams through advanced extraction techniques,” Molecules. vol. 24, pp. 4212, 2019.
  • Zhai, Z. Li, J. Zhang, J. Shi, X. Zou, and X. Huang, “Natural biomaterial-based edible and pH-sensitive films combined with electrochemical writing for intelligent food packaging,” J Agr Food Chem. vol 66, pp. 12836-12846, 2018.
  • C. Jang, G. Lee, Y. Kwon, J. H. Lim, J. and H. Jeong, “Recycling and management practices of plastic packaging waste towards a circular economy in South Korea,” Resour Conserv Recycl. vol. 158, pp. 104798, 2020.
  • M. Avramescu, C. Butean, C. V. Popa, A. Ortan, I. Moraru, and G. Temocico, “Edible and functionalized films/coatings Performances and Perspectives,” Coatings. vol. 10, pp. 687, 2020. doi:10.3390/coatings10070687.
  • Singh, G. Singh, and S. K. Arya, “Mannans An overview of properties and application in food products,” Int J Biol Macromol. vol. 119, pp. 79-95, 2018.
  • Falguera, J. P. Quintero, A. Jimenez, A. Munoz, and A. Ibarz, “Edible films and coatings: Structures, active functions and trends in their use,” Trends Food Sci Tech. vol. 22, pp. 291-303, 2011.
  • Galus, and J. Kadzinska, “Food applications of emulsion-based edible films and coatings,” Trends Food Sci Tech. vol. 45, pp. 273-283, 2015.
  • Galus, E. A. A. Kibar, M. Gniewosz, and K. Krasniewska, “Novel materials in the preparation of edible films and coatings, a review,” Coatings. vol. 10, pp. 674, 2020. doi:10.3390/coatings10070674.
  • R. Salgado, C. M. Ortiz, Y. S. Musso, L. Di Giorgio, and A. N. Mauri. “Edible films and coatings containing bioactives,” Curr. Opin. Food Sci. vol. 5, pp. 86-92, 2015.
  • Mangaraj, A. Yadav, L. M. Bal, S. K. Dash, and N. K. Mahanti, “Application of biodegradable polymers in food packaging industry: A comprehensive review,” J Package Technol Res. vol. 3, pp. 77-96, 2019.
  • Zhu, “Polysaccharide based films and coatings for food packaging: Effect of added polyphenols,” Food Chem. vol. 359, pp. 134-145, 2021.
  • Alizadeh-Sani, A. Ehsani, E. Moghaddas Kia, and A. Khezerlou, “Microbial gums: Introducing a novel functional component of edible coatings and packaging,” Appl Microbiol Biot. vol. 103, pp. 6853-6866, 2019.
  • A. Khalid, B. Niaz, F. Saeed, M. Afzaal, F. Islam, M. Hussain, M. Hafiz, M.S. Khalid, A. Siddeeg, and A. Al-Farga, “Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review,” Int J Food Prop. vol. 25, pp. 1817-1847, 2022. doi:10.1080/10942912.2022.2107005.
  • Valdes, N. Burgos, A. Jimenez, and M. C. Garrigos, “Natural pectin polysaccharides as edible coatings,” Coatings. vol. 5, pp. 865-886, 2015. doi:10.3390/coatings5040865.
  • C. Espinoza, M. C. Millan, R. B. Quintana, Y. L. Franco, and A. R. Chu, “Pectin and pectin-based composite materials: beyond food texture,” Molecules. vol. 23, pp. 942, 2018.
  • Didar, “Effects of coatings with pectin and cinnamomum verum hydrosol included pectin on physical characteristics and shelf life of chicken eggs stored at 30°C,” Nutr. Food Sci. vol. 6, pp. 39-45, 2019.
  • Zink, T. Wyrobnik, T. Prinz, and M. Schmid, “Physical, chemical and biochemical modifications of protein-based films and coatings: An extensive review,” Int J Mol Sci. vol. 17, pp. 1376, 2016.
  • A. Davalos-Saucedo, G. Rossi-Marquez, C. Regalado-Gonzalez, M. Alonzo-Macias, and P. Di Pierro. “Application of transglutaminase crosslinked whey protein–pectin coating improves egg quality and minimizes the breakage and porosity of eggshells,” Coatings. vol. 8, pp. 438, 2018. doi:10.3390/coatings8120438.
  • Versino, O. V. Lopez, M. A. Garcia, and N. E. Zaritzk, “Starch-based films and food coatings: An overview,” Starch-Starke. vol. 68, pp. 1026-1037, 2016.
  • M. Fakhouri, S. M. Martelli, C. T. Velasco, J. I. Mei, and L. H. I. Mei. “Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes,” Postharvest Biol Tec. vol. 109, pp. 57-64, 2015.
  • Dai, J. Zhang, and F. Cheng. “Sources and modification methods on physicochemical properties of starch-based edible films,” Int J Biol Macromol. vol. 132, pp. 897-905, 2019.
  • R Karmakar, D. K. Ban, and U. Ghosh. “Comparative study of native and modified starches isolated from conventional and nonconventional sources,” Inte Food Res J. vol. 21, pp. 597-602, 2014.
  • Yang, W. Gao, F. Zou, H. Tao, L. Guo, B. Cui, L. Lu, Y. Fang, P Liu, and Z. h. Wu. “The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources,” Int J Biol Macromol. vol. 230, pp. 123114, 2023.
  • V. C. Lima, B. O. Gomes, M. Pereira, E. K. C. Barros, A. L. F. Pereira, and D. S. Silva, “Coating of cassava and yam starches in egg conservation. Research, Society and Development,” vol. 9, pp. 949, 2020, doi: 10.33448/rsd-v9i8.4949.
  • Syafiq, S. M. Sapuan, M. Y. M. Zuhri, R. A. Ilyas, A. Nazrin, and S. F. K. Sherwani, “Antimicrobial activities of starch-based biopolymers and biocomposites incorporated with plant essential oils: a review,” Polym. vol. 12, pp. 2403, 2020. doi: 10.3390/polym12102403.
  • S. Oliveira, C. McManus, P. G. S. Pires, V. M. dos Santos, “Combination of cassava starch biopolymer and essential oils for coating table eggs,” Frontiers in Sustainable Food Systems. Vol. 6, 957, 2022. doi: 10.3389/fsufs.2022.957229.
  • Sharaf Eddin, and R. Tahergorabi, “Efficacy of sweet potato starch-based coating to improve quality and safety of hen eggs during storage,” Coatings. vol. 9, pp. 205, 2019. doi: 10.3390/coatings9030205.
  • Homsaard, A. Kodsangma, P. Jantrawut, P. Rachtanapun, N. Leksawasdi, and Y. Phimolsiripol, “Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life,” Food Sci Technol. vol. 56, pp. 3655-3661, 2021.
  • Rachtanapun, N. Homsaard, A. Kodsangma, N. Leksawasdi, Y. Phimolsiripol, and S. Phongthai, “Effect of egg-coating material properties by blending cassava starch with methyl celluloses and waxes on egg quality,” Polym. vol. 13, pp. 3787, 2021.
  • Jahangir Esfahani, I. Shahabi Ghahfarrokhi, and R. Pourata, “Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions,” Journal of Food Research. vol. 31, pp. 67-82, 2021. (In Persian).
  • Z. Elsabee, E. S. Abdou, “Chitosan based edible films and coatings: A review,” Mater Sci Eng. Vol. 33, pp. 1819-1841, 2013. doi.org/10.1016/j.msec.2013.01.010.
  • Dutta, S. Tripathi, and P. K. Dutta, “Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications,” Food Sci Technol Int. vol. 18, pp. 3-34, 2011. doi: 10.1177/1082013211399195.
  • Xu, J. Wang, D. Ren, and X. Wu, “Effects of chitosan coating structure and changes during storage on their egg preservation performance,” Coatings. vol. 8, pp. 317, 2018. doi:10.3390/coatings8090317.
  • Mohammadi, “Synthesis of chitosan-polyaniline nanocomposite and investigation of its structural, biological and antibacterial properties,” Scientific Journal of Packaging Science and Art, vol. 11, pp. 80-92, 2021. (In Persian)
  • H. Kim, H. K. No, and W. Prinyawiwatkul, “Plasticizer types and coating methods affect quality and shelf life of eggs coated with chitosan,” J. Food Sci. vol. 73, pp. S111-S117, 2008.
  • Fallah Delavar, and N. Sedaghat, “A review of functional and antimicrobial properties of chitosan in food preservation,” Scientific Journal of Packaging Science and Art, vol. 11, pp. 16-25 2021, (In Persian)
  • Nunthanid, S. Puttipipatkhachorn, K. Yamamoto, and G. E. Peck, “Physical properties and molecular behavior of chitosan films,” Drug Dev Ind Pharm. vol. 27, pp. 143-157, 2001.
  • Talebi, F. Ashenai Ghasemi, and A. Ashori, “The effect of solvent and plasticizer on mechanical properties of chitosan-based biocomposites,” Polymerization. vol.9, pp. 62-71, 2019. (In Persian).
  • L. Chen, and Y. Zhao, “Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of β-chitosan based films,” J. Food Sci. vol. 77, pp. E127-E136, 2012.
  • H. Kim, H. K. No, and W. Prinyawiwatkul, “Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs,” J. Food Sci. vol. 72, pp. 44-48, 2007. doi: 10.1111/j.1750-3841.2006.00233.x.
  • V. Suresh, K. R. Raj, T. Nidheesh, G. K. Pal, and P. Z. Sakhare, “Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions,” Journal of Food Sci and Technol. vol. 52, pp. 6345-6354, 2015.
  • Li, and Z. Lin, “Recent advances in polysaccharide-based hydrogels for synthesis and applications,” Aggregate. vol. 2, pp. 21, 2021.
  • Garavand, M. Rouhi, S. H. Razavi, I. Cacciotti, R. Mohammadi, “Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review,” Int J Biol Macromol. vol. 104, pp. 687-707, 2017.
  • Y. Wardhono, M. P. Pinem, S. Susilo, B. J. Siom, A. Sudrajad, and A. Pramono, “Modification of physio-mechanical properties of chitosan-based films via physical treatment approach,” Polym. vol. 14, pp. 5216, 2022. doi.org/10.3390/polym14235216.
  • Riazi Kermani, D. Khademi Shurmasti, and A. Alizadeh Karsalari, “Optimization of chitosan film and effect of mixing ratio in chitosan-polyvinyl alcohol Coating on internal quality parameters of eggs,” Quality and Durability of Agriculture Products and Food Stuffs. vol. 2, pp. 76-90, 2023. Doi:10.30495/qafj.2023.1980315.1057. (In Persian)
  • Ezazi, A. Javadi, H. Jafarzadeh-Malmiri, and H. Mirzaei, “Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis,” Food Bioscience. vol. 40, pp. 100894, 2021.
  • Jafarzadeh, A. Mohammadi Nafchi, A. Salehabadi, N. Oladzad-abbasabadi, S.M. Jafari, “Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables,” Advances in Colloid Interface Science. vol. 291, pp. 102405, 2021.
  • Pirozzi, G. Ferrari, and F. Donsi, “The use of nanocellulose in edible coatings for the preservation of perishable fruits and vegetables,” Coatings. vol. 11, pp. 990 2021, doi.org/10.3390/coatings11080990.
  • Hajighasem Sharbatdar, and D. Khademi Shurmasti, “The effect of bio-filler-reinforced chitosan coating with types of solvent on internal changes and outer eggshell morphology, Int. J. Vet. Sci. vol. 5, pp. 45-54, 2022.
  • Janjarasskul, J. M. Krochta, “Edible packaging materials,” Annual Review of Food Sci Technol. vol. 1, pp. 415-448, 2010.
  • R. V. Ferreira, V. D. Alves, and I. M. Coelhoso, “Polysaccharide-based membranes in food packaging applications,” Membranes (Basel). vol. 6, pp. 22, 2016.
  • Nesic, S. Cabrera-Barjas, S. Dimitrijevic-Brankovic, N. Davidovic, M. Radovanovic, “Delattre C. Prospect of polysaccharide-based materials as advanced food packaging,” Molecules. vol. 25, pp. 135, 2020. doi:10.3390/molecules25010135.
  • Khademi Shurmasti, “Cellulose derivatives as edible film and coating; characteristics and effect on the quality and shelf life of animal, poultry and aquatic products,” Iranian Journal of Food Science and Technolog. vol. 121, pp. 349-364, 2022. (In Persian)
  • P. Bizymis, V. Giannou, and C. Tzia, “Improved properties of composite edible films based on chitosan by using cellulose nanocrystals and beta-cyclodextrin,” Applied Sciences. vol. 12, pp. 8729, 2022. doi.org/10.3390/app12178729.
  • Mohammadi, B Ghanbarzadeh, M. Soti, and Sh .Ghiasifar, “Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM),” Food Processing and Preservation Journal. vol. 5, pp. 43-58, 2013. (In Persian)
  • Mohammadi, B. Ghanbarzadeh, M. Soti, Sh. Ghiasifar, and H. Jalali, “The use of edible active coatings based on carboxymethyl cellulose containing oleic acid and antimicrobial compounds to improve the quality and increase the shelf life of eggs,” Iranian Food Sci and Technol Res J. vol. 8, pp. 235-244, 2012. (In Persian)
  • Roudashtian, Sh. Shabani, and G. H. Asadi. “Effect of active coating with carboxymethyl cellulose and tragacanth containing cloves extract on some quality and shelf life of eggs during storage,” Food Technology & Nutrition. vol. 18, pp. 121-131, 2021. (in Persian)
  •  Suppakul, K. Jutakorn, and Y. Bangchokedee, “Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs,” Journal of Food Engineering. vol. 98, pp. 207-213, 2010.
  • S. Amiri, V. Mohammadzadeh, M. E. T. Yazdi, M. Barani, A. Rahdar, and G. Z. Kyzas, “Plant-based gums and mucilages applications in pharmacology and nanomedicine: a review,” Molecules. vol. 26, pp. 1770, 2021. doi.org/10.3390/molecules26061770.
  • Mirhosseini, and B. T. Amid, “A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums,” Food Res Int. vol. 46, pp. 387-398, 2012.
  • Nesic, S. Cabrera-Barjas, S. Dimitrijevic-Brankovic, N. Davidovic, C. Radovanovic, Delattre, “Prospect of polysaccharide-based materials as advanced food packaging,” Molecules. vol. 25, pp. 135, 2020. doi:10.3390/molecules25010135.
  • M. Azeredo, K. W. Miranda, M. F. Rosa, D. M. D. Nascimento, and M. R. De Moura, “Edible films from alginate-acerola puree reinforced with cellulose whiskers,” LWT. vol. 46, pp. 294-297, 2012.
  • Quintavalla, L. Vicini, “Antimicrobial food packaging in meat industry,” Meat Sci. vol. 62, pp. 373-380, 2002.
  • Hong, Y. Jeong, Y. Ahn, “Effect of a sodium alginate coating on egg quality during storage,” Journal of the East Asian Society of Dietary Life. vol. 17, pp. 822-826, 2007.
  • Jiang, Ch. Zhuang, Y. Zhong, Y. Zhao, Y. Deng, H. Gao, H. Chen, and H. Mu, “Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs,” INT J FOOD PROP. vol. 21, pp. 867-877, 2018. doi:10.1080/10942912.2018.1466327.
  • Basumatary, P. Daimary, S. K. Das, M. Thapa, M. Singh, A. Mukherjee, and S. Kumar, “Lagerstroemia speciose fruit-mediated synthesis of silver nanoparticles and its application as filler in agar-based nanocomposite films for antimicrobial food packaging,” Food Packaging and Shelf Life. vol. 17, pp. 99-106, 2018.
  • D. Phan, F. Debeaufort, D. Luu, and A. Voilley, “Functional properties of edible agar-based and starch-based films for food quality preservation,” J Agr Food Chem. vol. 53, pp. 973-981, 2005.
  • Karbowiak, F. Debeaufort, D. Champion, and A. Voilley, “Wetting properties at the surface of iota-carrageenan-based edible films,” J Colloid Interf Sci. vol. 294, pp. 400-410, 2006.
  • Varela, S. Fiszman, “Hydrocolloids in fried foods. A review,” Food Hydrocoll. vol. 25, pp. 1801-1812, 2011.
  • W. Rhim, “Physical-Mechanical properties of agar/carrageenan blend film and derived clay nanocomposite film,” J. Food Sci. vol. 77, pp. N66-N73, 2012.
  • Cheng, S. Chen, J. Su, M. Zhu, M. Zhou, T. Chen, and Y. Han, “Recent advances in carrageenan-based films for food packaging applications,” Frontiers in Nutrition. vol. 9, pp. 1004588, 2022. doi: 10.3389/fnut.2022.1004588.

فایل ها

سابقه مقاله

  • تاریخ دریافت: 31 فروردین 1402
  • تاریخ بازنگری: 22 تیر 1402
  • تاریخ پذیرش: 09 مرداد 1402

هم رسانی

ارجاع به این مقاله

آمار