A review on application of plant essential oils in food packaging films

Document Type: Review article

Authors

1 Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran

2 Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran

3 Department of Food Science and Technology, Science and Research Branch of Tehran, Islamic Azad University, Tehran, Iran

Abstract

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.

Keywords


Article Title [Persian]

مروری بر کاربرد اسانس های گیاهی در فیلم های بسته بندی مواد غذایی

Authors [Persian]

  • 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
Abstract [Persian]

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.

Keywords [Persian]

  • اسانس
  • آنتی اکسیدانی
  • بسته بندی فعال
  • جهش زایی
  • ضد میکروبی
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