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میرزائی مقدم, حسین, نهالکار, آرین, رجایی, احمد. (1404). مروری بر خواص فیزیکومکانیکی فیلم‌های خوراکی بر پایه پلی‌ساکارید شامل امولسیون‌های پیکرینگ حاوی اسانس. سامانه مدیریت نشریات علمی, (), -. doi: 10.22067/jam.2025.92162.1343
حسین میرزائی مقدم; آرین نهالکار; احمد رجایی. "مروری بر خواص فیزیکومکانیکی فیلم‌های خوراکی بر پایه پلی‌ساکارید شامل امولسیون‌های پیکرینگ حاوی اسانس". سامانه مدیریت نشریات علمی, , , 1404, -. doi: 10.22067/jam.2025.92162.1343
میرزائی مقدم, حسین, نهالکار, آرین, رجایی, احمد. (1404). 'مروری بر خواص فیزیکومکانیکی فیلم‌های خوراکی بر پایه پلی‌ساکارید شامل امولسیون‌های پیکرینگ حاوی اسانس', سامانه مدیریت نشریات علمی, (), pp. -. doi: 10.22067/jam.2025.92162.1343
میرزائی مقدم, حسین, نهالکار, آرین, رجایی, احمد. مروری بر خواص فیزیکومکانیکی فیلم‌های خوراکی بر پایه پلی‌ساکارید شامل امولسیون‌های پیکرینگ حاوی اسانس. سامانه مدیریت نشریات علمی, 1404; (): -. doi: 10.22067/jam.2025.92162.1343

مروری بر خواص فیزیکومکانیکی فیلم‌های خوراکی بر پایه پلی‌ساکارید شامل امولسیون‌های پیکرینگ حاوی اسانس

ماشین های کشاورزی
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 15 شهریور 1404    اصل مقاله (645.28 K)
نوع مقاله: مقاله مروری انگلیسی
شناسه دیجیتال (DOI): 10.22067/jam.2025.92162.1343
نویسندگان
حسین میرزائی مقدم* ؛ آرین نهالکار؛ احمد رجایی
گروه مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران
چکیده
فیلم‌های خوراکی زیست‌تخریب‌پذیر حاوی امولسیون پیکرینگ به‌عنوان جایگزینی پایدار و نویدبخش برای مواد بسته‌بندی غذایی مرسوم مطرح شده‌اند. این فیلم‌ها دارای خواص مکانیکی بهبودیافته‌ای از جمله استحکام کششی، انعطاف‌پذیری و قابلیت ممانعت بخار آب هستند که برای حفظ یکپارچگی مواد غذایی در طول نگهداری و حمل‌ونقل اهمیت دارند. یکی از پیشرفت‌های کلیدی در این حوزه، استفاده از اسانس‌ها در ماتریس امولسیون است که با وجود ماهیت آب‌گریز خود، خواص عملکردی و مکانیکی فیلم‌های بر پایه پلی‌ساکارید را به‌طور قابل‌توجهی ارتقا می‌دهند. این مقاله به بررسی خواص فیزیکومکانیکی فیلم‌های خوراکی زیست‌تخریب‌پذیر بر پایه پلی‌ساکارید که شامل امولسیون‌های پیکرینگ حاوی اسانس هستند می‌پردازد، با تمرکز ویژه بر انعطاف‌پذیری، استحکام کششی، نفوذپذیری بخار آب و ظرفیت نگهداری رطوبت. همچنین نقش این فیلم‌ها در افزایش ماندگاری مواد غذایی مورد بررسی قرار گرفته و نحوه تعامل میان اسانس‌ها و پلی‌ساکاریدها در تأثیرگذاری بر ساختار و ویژگی‌های ممانعتی فیلم‌ها تحلیل می‌شود. یافته‌ها نشان می‌دهند که امولسیون‌های پیکرینگ حاوی اسانس‌ها به‌طور قابل‌توجهی عملکرد مکانیکی و ممانعتی نسبت به رطوبت را در فیلم‌های خوراکی زیست‌تخریب‌پذیر ارتقا می‌دهند. ذرات پایدارکننده جامد موجب افزایش استحکام کششی می‌شوند، در حالی‌که اسانس‌ها، انعطاف‌پذیری را بهبود می‌بخشند. علاوه بر این، امولسیون‌ها جذب آب و حلالیت را کاهش داده و در نتیجه پایداری فیلم در شرایط مرطوب را افزایش می‌دهند. در نهایت، این مرور، به بررسی چالش‌های موجود و شناسایی فرصت‌های پژوهشی کلیدی در توسعه سیستم‌های امولسیون پیکرینگ حاوی اسانس، برای فیلم‌های مذکور پرداخته و همچنین ظرفیت بالقوه آن‌ها برای کاربردهای صنعتی در مقیاس وسیع را تبیین می‌کند.
کلیدواژه‌ها
اسانس؛ امولسیون پیکرینگ؛ بسته‌بندی؛ فیلم خوراکی
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