مروری بر کاربرد اسانس های گیاهی در فیلم های بسته بندی مواد غذایی
Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)الهه امانی 1 , امیرپویا قندهاری یزدی 2 , لیلا صداقت بروجنی 3
1 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، شیراز، ایران
2 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس تهران، تهران، ایران
3 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
Keywords: اسانس, ضد میکروبی, بسته بندی فعال, آنتی اکسیدانی, جهش زایی,
Abstract :
مقدمه و هدف: بسته بندی فعال یکی از نوآوریهای صنعت بسته بندی مواد غذایی بوده که پاسخی برای نیازهای متغیر مصرف کنندگان و بازار میباشد. در این تکنیک از موادی مانند جاذب اکسیژن، رطوبت، دی کسید کربن، اتیلن و ترکیبات طعم دهنده و ترکیبات آزاد کننده دی اکسید کربن، آنتی میکروبی، آنتی اکسیدانی و ترکیبات معطر استفاده می شود. در دهه اخیر توجه زیادی به کاربرد ترکیبات ضد میکروبی برای بسته بندی مواد غذایی و سطوح در تماس با مواد غذایی شده است، اسانسهای گیاهی یکی از ترکیبات موثر دراین زمینه میباشند. در این مقاله به بررسی انواع اسانسهای گیاهی، اجزاء اصلی، خصوصیات ضد میکروبی، اثر جهش زایی و ضد جهش این ترکیبات، کاربردشان در بسته بندی مواد غذایی و تاثیر آنها بر خصوصیات فیزیکوشیمیایی ماده بسته بندی و ماده غذایی بسته بندی پرداخته شده است. نتایج و بحث: اسانسها و ترکیبات آن ها مانند لینالول، تیمول، سینامالدئید، وانیلین، کارواکرول و بسیاری از ترکیبات دیگر برای استفاده در صنعت غذا و افزایش عمر نگهداری مواد فساد پذیر به دلیل خواصی مانند فعالیت ضد میکروبی، ضد قارچی و آنتی اکسیدانی قابل قبول میباشند. در حال حاضر تحقیقات زیادی نشان داده اند که اکثر این ترکیبات برای سلامت انسان مضر نمی باشند، مقبولیت قابل توجهی در صنعت و بین مصرف کنندگان پیدا کردهاند. توصیه کاربردی/ صنعتی: بسته بندی ضد میکروبی یک نوع بسته بندی فعال است که بر زمان نگهداری، سلامت و ایمنی غذا موثر میباشد. مواد مختلفی از جمله اسانسهای گیاهی در این نوع بسته بندی قابل استفاده هستند که باعث افزایش عمر نگهداری و کیفیت محصول میشوند، با اینحال ایمنی این ترکیبات قبل از استفاده در صنعت باید مشخص شده باشد.
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