A review on application of plant essential oils in food packaging films
محورهای موضوعی : مجله گیاهان دارویی
الهه امانی
1
(
گروه علوم و صنایع غذایی، دانشکده کشاورزی، شیراز، ایران
)
امیرپویا قندهاری یزدی
2
(
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس تهران، تهران، ایران
)
لیلا صداقت بروجنی
3
(
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
)
کلید واژه: Active packaging, antioxidants, Plant essential oils, Mutagenesis, Anti-microbial,
چکیده مقاله :
Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last decade, great attention are paid to application of antimicrobial compounds for food packaging and food contact surfaces, the plant essential oils are one of the active constituents in this area. In this article, different kinds of plant essential oils, constituents, antimicrobial properties, mutagenicity and anti-mutation effect of these compounds and their use in food packaging and its impact on the physicochemical properties of packaging and food packaging are discussed. Results: Plant essential oils and its compounds such as linalool, thymol, cinnamaldehyde, vanillin, carvacrol, and many other compounds because of their characteristics such as anti-microbial, anti-fungal and anti-oxidant activity are acceptable for using in the food industry and increasing shelf life of corruptible materials. Nowadays, many studies have shown that most of these substances are not harmful to human health; therefore, has found considerable acceptability in industry and among consumers. Conclusion: Antimicrobial packaging is a type of active packaging that is effective on shelf life, health and food safety. Various materials such as plant essential oils are used in this type of packaging which increase the shelf life and product quality. However, the safety of these compounds before using in industry must be determined.
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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