مروری بر بسته‌بندی محصولات لبنی با عصاره و رنگدانه سیانوباکتری‌ها و ریزجلبک‌ها

نوع مقاله : مروری

نویسندگان

1 استادیار، گروه بیوتکنولوژی، دانشکده علوم و فناوری های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشجوی کارشناسی ارشد، گروه بیوتکنولوژی، دانشکده علوم و فناوری های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

ترکیبات زیست‌فعال و رنگ‌های طبیعی غذایی مانند آستاگزانتین (قرمز)، لوتئین (زرد)، کلروفیل (سبز) یا فیکوسیانین (آبی روشن) مستخرج از سیانوباکتری‌ها، غنی از اسیدهای چرب، پروتئین و ترکیبات آنتی‌اکسیدانی هستند که به عنوان مکمل‌های غذایی به شکل خمیر، پودر، قرص، کپسول استفاده می‌شوند. محصولات لبنی تخمیر‌شده، فراتر از مشخصات غذایی و حسی خود، منبع بالقوه‌ای از پروبیوتیک‌ها هستند. با این‌حال، درسال‌های اخیر با افزایش نگرانی مصرف‌کنندگان عام نسبت به تاثیرات سوُ مواد لبنی با منشا حیوانی و عدم پایداری پروبیوتیک‌ها، مصرف محصولات لبنی کاهش بسزایی یافته است. در مقاله حاضر، مقالات مرتبط منتشر شده در سالهای 2020-2023 در بانکهای اطلاعاتی Springer، Science direct، Scopusو John Wiley جهت به‌دست آوردن آخرین یافته‌ها در زمینه پتانسیل سیانوباکتری‌ها در زمینه افزودن زیست‌توده ریزجلبک‌ها و مشتقات آنها بر ترکیب فیزیکی شیمیایی، خواص رنگ‌سنجی و آنتی‌اکسیدانی، بافت و رفتار رئولوژیکی، مشخصات حسی و دوام کشت‌های آغازگر و پروبیوتیک‌ها در ماست، پنیر و بستنی مورد بررسی قرار گرفت. در این مقاله مروری با جستجو در سایت MeSH، کلمات کلیدی مناسب انتخاب گردید و بر اساس آنها، سی مقاله جدید مروری و تحقیقاتی، جمع‌آوری گردید. نتایج یافته‌های حاصل از جمع‌بندی مقالات مختلف نشان داد که ترکیب ریزجلبک‌ها در پنیر، شیرهای تخمیری و سایر محصولات لبنی، بیانگر رویکردی نوآورانه در جهت توسعه محصولات هیبریدی با ارزش افزوده مبتنی بر پروتئین‌های حیوانی و غنی‌شده با موادی با منشا گیاهی است که به عنوان منبع بسیار ارزشمند ترکیبات زیست‌فعال شناخته می‌شوند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

A review on the packaging of dairy products with extracts and pigments of cyanobacteria and microalgae

نویسندگان [English]

  • Bahareh Nowruzi 1
  • hassan beiranvand 2
1 Assistant Professor, Department of Biotechnology, Faculty of Convergent Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 Master's student, Department of Biotechnology, Faculty of Convergent Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

Bioactive compounds and natural food pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), and phycocyanin (light blue), extracted from cyanobacteria, are rich in fatty acids, proteins, and antioxidant compounds. These bioactive components are used as dietary supplements in the form of paste, powder, tablets, or capsules. Fermented dairy products, beyond their nutritional and sensory properties, serve as a potential source of probiotics. However, in recent years, growing consumer concerns over the negative effects of animal-based dairy products and the instability of probiotics have significantly reduced dairy consumption. This review examines articles published between 2020 and 2023 in databases such as Springer, ScienceDirect, Scopus, and John Wiley to assess the potential of cyanobacteria in enhancing the physicochemical composition, colorimetric and antioxidant properties, texture, rheological behavior, sensory characteristics, and the viability of starter cultures and probiotics in yogurt, cheese, and ice cream by incorporating microalgal biomass and its derivatives. Relevant keywords were selected using the MeSH database, and based on these, thirty new review and research articles were compiled. The findings from the synthesis of various studies suggest that incorporating microalgae into cheese, fermented milk, and other dairy products represents an innovative approach for developing hybrid products enriched with plant-based compounds and animal proteins, providing a valuable source of bioactive ingredients.

کلیدواژه‌ها [English]

  • Microalgae
  • Dairy Products
  • Bioactive Compounds
  • Cyanobacteria

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علوم و فنون بسته‌بندی
دوره 15، شماره 58 - شماره پیاپی 58
شماره پیا پی 58 تابستان 1403
شهریور 1403
صفحه 47-62

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سابقه مقاله

  • تاریخ دریافت: 03 بهمن 1402
  • تاریخ بازنگری: 22 اسفند 1402
  • تاریخ پذیرش: 31 مرداد 1403
  • تاریخ انتشار: 25 شهریور 1403

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