مروری بر بسته بندی های فعالِ دربردارنده ی ترکیبات زداینده

نوع مقاله : مروری

نویسندگان

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

2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران

چکیده

وجود مقادیر بالای ترکیباتی چون اکسیژن، رطوبت، اتیلن و دی اکسید کربن در بسته­بندی­های فرآورده­های غذایی منجر به آسیب­پذیری و فساد زود هنگام آن­ها می­گردد. ظهور محصولات متنوع غذایی جدید و تقاضای مصرف کنندگان بر نظارت مستمر روی کیفیت آن­ها، و نیز ضرورت کاهش فساد مواد غذایی در دوره­ی نگهداری، منجر به توسعه برخی از فناوری­های نوین بسته­بندی، نظیر بسته­بندی­های فعال شده است. در این بررسی، مروری بر تکنیک­های مورد استفاده در بسته­بندی فعال شامل زداینده­های اکسیژن، اتیلن، رطوبت، دی اکسید کربن و عطر و بوی نامطبوع ارائه شده است. زداینده­های اکسیژن با حذف این ترکیب از بسته­بندی، موجب ممانعت از رشد میکروب­های هوازی، فساد و به حداقل رساندن تغییرات کیفی مواد غذایی حساس به اکسیژن می­شوند. به­منظور حذف اتیلن از فضای نگهداری محصولات فرازگرا و در نتیجه­ی آن، کاهش سرعت فساد و افزایش زمان ماندگاری آن­ها، از زداینده­های این گاز استفاده شده است. هدف اصلی از کاربرد زداینده­های رطوبت، کاهش میزان فعالیت آبی فرآورده می­باشد که به نوبه خود موجب مهار رشد میکروبی، حفظ بافت مطلوب و مواد مغذی می­گردد. سامانه­های زداینده دی اکسید کربن، با زدودن مقادیر مازاد این گاز، از افزایش فشار یا حجم بسته­های دارای مواد غذاییِ بو داده یا تخمیری جلوگیری نموده و زداینده­های طعم و بوی نامطلوب، سبب بهبود کیفیت و مطلوبیت محصولات غذایی می­گردند. در این مطالعه، همچنین، روش­های مرسوم به کار گرفته جهت حذف ترکیبات در بسته­بندی، مکانیسم عمل و نیز مزایای سامانه­های زدایش فعال و تأثیر آن­ها در حفظ کیفیت و ماندگاری مواد غذایی بسته بندی شده مورد بررسی واقع شده است.

کلیدواژه‌ها

عنوان مقاله [English]

Active Packaging Containing Scavenging Compounds: A Review

نویسندگان [English]

  • seyede mahdie akbari 1
  • Alireza Mehregan Nikoo 2
1 Department of Food Science and Technology, Agriculture Faculty, University of Guilan, Iran.
2 Assistant Professor, Department of Food Science and Technology, Agriculture Faculty, University of Guilan
چکیده [English]

The presence of excessive quantities of compounds such as oxygen, moisture, ethylene and carbon dioxide in the packaging of food products results in their vulnerability and spoilage. The rise of many new food products in the markets as well as consumer demands to constantly monitor the quality of goods until consumption, in addition to the necessity for lowering food corruption during preservation time, have led to the development of some modern packaging technologies, such as active packaging. In this review, an overview of the techniques used in active packaging, including oxygen, ethylene, moisture, carbon dioxide, unpleasant flavors and odor scavengers, is provided. Oxygen scavengers, by removing this gas from the packaging environment, prevent the growth of aerobic microorganisms, spoilage and minimize the quality changes of sensitive foods to oxygen. In order to remove ethylene from the headspace of climacteric products and as a result, reduce the rate of deterioration and increase their shelf life, this gas scavenger is used. The main purpose of using the moisture scavengers is to reduce the quantity of water activity of the product, which in turn inhibits microbial growth, and maintains the desired texture and nutrients. Carbon dioxide scavenging systems, by removing excess amounts of this gas, prevent the increase in pressure or volume of packages containing fermented and roasted food products, and flavor and odor scavengers improve the quality and desirability of food products. Also, in this study, the conventional methods used to remove compounds in packaging, the mechanism of action, as well as the advantages of active scavenging systems and their effect on maintaining the quality and shelf life of packaged food are investigated.

کلیدواژه‌ها [English]

  • Active Packaging
  • Food Preservation
  • Scavenging Compounds
  • Increasing Quality and Shelf Life

Smiley face

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علوم و فنون بسته‌بندی
دوره 14، شماره 54 - شماره پیاپی 54
شماره پیاپی 54 تابستان 1402
مرداد 1402
صفحه 57-66

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  • تاریخ دریافت: 13 اسفند 1401
  • تاریخ بازنگری: 25 اردیبهشت 1402
  • تاریخ پذیرش: 09 مرداد 1402
  • تاریخ انتشار: 23 مرداد 1402

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