نوع مقاله : مروری
نویسنده
دانشیار، گروه بیوتکنولوژی، دانشکده علوم و فناوری های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسنده [English]
Due to its short life, food packaging leads to the rapid accumulation of plastic in our surroundings, and as a result, it has a great impact on environmental pollution. In this review article, the use of microalgae compounds in the process of active food packaging is investigated. In addition, the benefits of algae polysaccharides, which not only increase the mechanical, physical, thermal, antioxidant, antimicrobial and chemical properties of active packaging, but also increase hydrophilicity and improve mechanical properties such as Tensile strength is also discussed. All these benefits are due to the natural antioxidant properties of algae, which can minimize the oxidation of lipids and thus increase the shelf life and nutritional value of food, as well as reduce free radicals that may have carcinogenic, mutagenic effects or have cytotoxicity.
Due to its short life, food packaging leads to the rapid accumulation of plastic in our surroundings, and as a result, it has a great impact on environmental pollution. In this review article, the use of microalgae compounds in the process of active food packaging is investigated. In addition, the benefits of algae polysaccharides, which not only increase the mechanical, physical, thermal, antioxidant, antimicrobial and chemical properties of active packaging, but also increase hydrophilicity and improve mechanical properties such as Tensile strength is also discussed. All these benefits are due to the natural antioxidant properties of algae, which can minimize the oxidation of lipids and thus increase the shelf life and nutritional value of food, as well as reduce free radicals that may have carcinogenic, mutagenic effects or have cytotoxicity.
کلیدواژهها [English]
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