نوع مقاله : مروری
نویسنده
گروه بهداشت و کنترل کیفی مواد غذایی دانشگاه بوعلی سینا همدان ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسنده [English]
Recently, the using of plastic packaging in food products has caused consumer concerns due to its non-degradability and long durability in the environment, the release of toxic substances into the food and even the environment, as well. Therefore, the design and production of biodegradable packaging with natural origin has been highly welcomed by researchers. The extracted natural compounds of food waste can be used to produce this type of packaging. Many of these waste contain antioxidant and antimicrobial agents that can delay food spoilage and increase their shelf life. Also, some of natural waste contain indicator pigments that show color change against pH, carbon dioxide concentration, volatile nitrogen compounds, storage temperature and time changes of food, and can be used in the production of food smart packaging. This study reviews the types of food waste that have been used in food packaging so far. Also, their active ingredient and features in the packaged food are introduced. This review carried out from the beginning of March 1402 to the end of July 1403, 203 articles were studied from the researcher engines such as Google Scholar, ScienceDirect, MDPI, CiteSeer, Springer, Scientific Information database (SID) and Civilica which 99 sources were used in the present study.
کلیدواژهها [English]
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