مروری بر استفاده از ریز جلبکها به‌عنوان حسگرهای زیستی برای شناسایی آلاینده‌های زیست‌محیطی و بسته‌بندی‌های هوشمند مواد غذایی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 12، دوره 20، شماره 1 - شماره پیاپی 85، فروردین و اردیبهشت 1403، صفحه 165-181   

نوع مقاله: مقاله مروری

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.81939.1250

نویسنده

بهاره نوروزی^*

گروه بیوتکنولوژی، دانشکده علوم و فناوری های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

بسته‌بندی هوشمند مواد غذایی به‌عنوان یک فناوری جدید می‌تواند کیفیت و ایمنی مواد غذایی را در طول زمان ماندگاری حفظ کند. این فناوری از حسگرهایی استفاده می‌کندکه در بسته‌بندی بکار رفته و تغییرات فیزیولوژیکی مواد غذایی (به‌دلیل تخریب میکروبی و شیمیایی) را تشخیص می‌دهد. این حسگرها، معمولاً اطلاعاتی را ارائه می‌دهند که به راحتی توسط توزیع‌کننده مواد غذایی و مصرف‌کننده قابل شناسایی است. با این حال، بیشتر حسگرهایی که در حال حاضر مورد استفاده قرار می‌گیرند، مواد مصنوعی تجزیه‌ناپذیر هستند. ریز جلبک‌هایی که در آب‌های دریایی و شیرین زندگی می‌کنند، راه‌حلی همه کاره برای ساخت حسگرهای زیستی جدید برای تشخیص آلاینده‌ها مانند علف‌کش‌ها یا فلزات سنگین هستند. این میکروارگانیسم‌های فتوسنتزی به تغییرات محیطی خود بسیار حساس هستند و امکان تشخیص آلاینده‌ها را فراهم می‌کنند. بنابراین، این مقاله با هدف بازنگری آخرین اطلاعات در مورد حسگرهای زیستی، براساس ترکیبات به‌دست آمده از عصاره‌های ریز جلبکی است که می‌توانند در ارتباط با پلیمرهای زیستی، به‌عنوان بسته‌بندی هوشمند مواد غذایی عمل کنند. با این حال، هنوز محدودیت‌هایی وجود دارد که باید قبل از اینکه این فناوری به مرحله بالغ تجاری برسد، بر آن غلبه کرد.

کلیدواژه‌ها

بسته بندی هوشمند؛ تازگی مواد غذایی؛ حسگرهای زیستی؛ ریز جلبک ها؛ ماندگاری مواد غذایی

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