نوع مقاله : مروری
نویسندگان
1 کارشناس ارشد، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه بیرجند،
2 کارشناس ارشد، گروه علوم و مهندسی باغبانی، دانشکده تولید گیاهی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 کارشناس ارشد بوم شناسی آبزیان، گروه شیلات، دانشکده علوم دامی شیلات، دانشگاه علوم کشاورزی منابع طبیعی ساری، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Food packaging by adding essential oils and vegetable oils in edible films and coatings
Abstract
Increasing environmental concerns about the use of packaging materials based on petroleum-derived polymers in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Edible films and coatings based on biopolymers can be used as biobased packaging materials to increase the shelf life of food products. However, their poor mechanical properties and high permeability to water vapor limit their practical application. In this regard, vegetable oils, as natural additives, have a high potential to overcome some shortcomings related to the performance of food packaging materials. Vegetable oils can improve the antioxidant and antimicrobial properties of packaging. In addition, the combination of vegetable oils can significantly improve the performance of food packaging materials in preserving and improving the quality characteristics of different food products.
Key words: Biopolymers, Barberry, Olive, Biodegradable.
Zong, X.; Zhang, X.; Bi, K.; Zhou, Y.; Zhang, M.; Qi, J.; Fu, M. Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties. Food Hydrocoll. 2021, 121, 107063.
کلیدواژه‌ها [English]
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