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میرزائی مقدم, حسین, نهالکار, آرین, رجایی, احمد. (1404). فیلم‌های خوراکی زیست‌تخریب‌پذیر حاوی امولسیون‌های پیکرینگ دارای اسانس: مروری بر خواص آنتی‌اکسیدانی و ضدمیکروبی. سامانه مدیریت نشریات علمی, 21(3), 337-358. doi: 10.22067/ifstrj.2025.92672.1416
حسین میرزائی مقدم; آرین نهالکار; احمد رجایی. "فیلم‌های خوراکی زیست‌تخریب‌پذیر حاوی امولسیون‌های پیکرینگ دارای اسانس: مروری بر خواص آنتی‌اکسیدانی و ضدمیکروبی". سامانه مدیریت نشریات علمی, 21, 3, 1404, 337-358. doi: 10.22067/ifstrj.2025.92672.1416
میرزائی مقدم, حسین, نهالکار, آرین, رجایی, احمد. (1404). 'فیلم‌های خوراکی زیست‌تخریب‌پذیر حاوی امولسیون‌های پیکرینگ دارای اسانس: مروری بر خواص آنتی‌اکسیدانی و ضدمیکروبی', سامانه مدیریت نشریات علمی, 21(3), pp. 337-358. doi: 10.22067/ifstrj.2025.92672.1416
میرزائی مقدم, حسین, نهالکار, آرین, رجایی, احمد. فیلم‌های خوراکی زیست‌تخریب‌پذیر حاوی امولسیون‌های پیکرینگ دارای اسانس: مروری بر خواص آنتی‌اکسیدانی و ضدمیکروبی. سامانه مدیریت نشریات علمی, 1404; 21(3): 337-358. doi: 10.22067/ifstrj.2025.92672.1416

فیلم‌های خوراکی زیست‌تخریب‌پذیر حاوی امولسیون‌های پیکرینگ دارای اسانس: مروری بر خواص آنتی‌اکسیدانی و ضدمیکروبی

مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 21، شماره 3 - شماره پیاپی 93، مرداد و شهریور 1404، صفحه 337-358    اصل مقاله (518.75 K)
نوع مقاله: مقاله مروری لاتین
شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.92672.1416
نویسندگان
حسین میرزائی مقدم* ؛ آرین نهالکار؛ احمد رجایی
دانشکده کشاورزی،دانشگاه صنعتی شاهرود، شاهرود، ایران
چکیده
این مقاله به بررسی خواص آنتی‌اکسیدانی و ضدمیکروبی فیلم‌های خوراکی زیست‌تخریب‌پذیر دارای امولسیون‌های پیکرینگ حاوی اسانس می‌پردازد. امروزه، فیلم‌های خوراکی زیست‌تخریب‌پذیر که امولسیون‌های پیکرینگ حاوی اسانس را در خود جای داده‌اند، به‌طور فزاینده‌ای به‌عنوان گزینه‌ای امیدبخش برای بسته‌بندی پایدار مواد غذایی شناخته می‌شوند. افزودن اسانس به ماتریس امولسیون، عملکرد آنتی‌اکسیدانی و ضدمیکروبی این فیلم‌ها را به‌طور قابل‌توجهی افزایش می‌دهد. بر این اساس، ویژگی‌های کلیدی مورد بحث در این مرور شامل فعالیت آنتی‌اکسیدانی، اثربخشی ضدمیکروبی و نقش این فیلم‌ها در افزایش ماندگاری محصولات غذایی است. نتایج نشان داده‌اند که افزودن امولسیون‌های پیکرینگ حاوی اسانس، ظرفیت آنتی‌اکسیدانی فیلم‌ها را به‌طور قابل توجه‌ای افزایش داده و موجب کاهش محسوس در تخریب اکسیداتیو مواد غذایی شده است. علاوه بر این، این فیلم‌ها فعالیت ضدمیکروبی مؤثری در برابر عوامل بیماری‌زای مختلف غذایی مانند اشریشیا کلی و استافیلوکوکوس اورئوس از خود نشان داده‌اند که این عملکرد به خواص زیست‌فعال اسانس‌های افزوده‌شده نسبت داده می‌شود. این فیلم‌ها با مهار مؤثر رشد میکروبی، به بهبود ایمنی مواد غذایی کمک مستقیم می‌کنند. این یافته‌ها، پتانسیل بالای فیلم‌های زیست‌تخریب‌پذیر حاوی امولسیون‌های پیکرینگ را به‌عنوان راهکاری پایدار برای بسته‌بندی مواد غذایی با خواص آنتی‌اکسیدانی و ضدمیکروبی تأکید می‌کنند که به افزایش ماندگاری و ایمنی بیشتر محصولات غذایی بسته‌بندی‌شده منجر می‌شود.
کلیدواژه‌ها
اسانس‌ها؛ فیلم‌های خوراکی؛ امولسیون‌های پیکرینگ؛ فعالیت آنتی‌اکسیدانی؛ ضدمیکروبی
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