تهیه فیلم محافظ میوه از مواد لیگنوسلولوزی و کاربرد پیش‌عمل‌آوری ازونی کوتاه بر حل‌شدن آن‌ها

نوع مقاله : تالیفی

نویسندگان

1 دانشجوی دکتری ، گروه علوم و صنایع چوب و کاغذ، دانشکده کشاورزی و منابع طبیعی ، دانشگاه تهران، کرج، ایران

2 استاد،گروه علوم و صنایع چوب و کاغذ ، دانشگاه تهران

3 استادیار ،گروه علوم و صنایع چوب و کاغذ ، دانشگاه تهران

چکیده

ماهیت فسادپذیری میوه ­ها و سبزیجات سبب ماندگاری محدود آن­ها می­ شود. عوامل محیطی، شرایط حمل ­و نقل و نگهداری پس از برداشت می­ تواند زمان و کیفیت ذخیره ­­سازی را کاهش دهد. بنابراین، طولانی ­شدن مدت زمان عرضه میوه ­ها و سبزیجات با استفاده از عمل ­آوری­ های پس از برداشت ایمن ­­تر، روش­ های حفظ و نگهداری را به سمت پوشش ­های خوراکی هدایت می­ کند. پوشش­ های فعال خوراکی شامل انواع مختلفی از مواد عملکردی هستند که استفاده از آن­ها می ­تواند نوعی روش حفاظت برای بهبود راهبرد­های بهبود کیفیت، ایمنی و عمر نگهداری میوه ­ها و سبزیجات پس از ذخیره­ سازی به­ شمار رود. در این مقاله نمای کلی، مبانی و روش های استفاده از مواد لیگنوسلولوزی برای ایجاد فیلم ­های پوششی خوراکی ارائه و چالش ­ها و تحولات اخیر این نوع کاربرد مواد لیگنوسلولوزی بررسی شده است. مروری بر منابع علمی نشان می ­دهد، سلولوز، لیگنین و کیتوسان پلی­ ساکاریدهای هستند که قابلیت بالقوه زیادی در تولید پوشش ­های خوراکی دارند. این نوع پوشش­ ها عمدتا بی­ بو، بی­ مزه، غیرسمی، غیرآلرژیک، محلول در آب، شفاف و مقاوم به روغن و چربی هستند. افزون­ براین، پوشش ­های مزبور می­توانند حامل­ های خوبی برای افزودنی­ های فعال، ترکیبات ضدمیکروب، ضداکسنده­ ها، عوامل ضدقهوه ­ای ­شدن، بافت­ افزاها و مواد مغذی برای جلوگیری از واکنش­ های ناخواسته و آسیب­ های آنزیمی یا زیست­ شیمیایی باشند که از پوسیدگی­ های میکروبی و آسیب ­های آنزیمی یا زیست­ شیمیایی و جلوگیری از فساد فیزیکی بافتی میوه­ ها و سبزیجات در طول ذخیره ­سازی جلوگیری شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Preparation of Protective Film for Fruits from Lignocellulosic Materials and Application of Short Ozone Pretreatment on Their Dissolution

نویسندگان [English]

  • Seyedeh Sedigheh Ebrahimi 1
  • Yahya Hamzeh 2
  • Soheila Izadyar 3
1 Phd. Student, Department of Wood and Paper Sciences and Industries, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
2 Professor, Department of Wood and Paper Sciences and Industries, University of Tehran
3 Assistant Professor, Department of Wood and Paper Sciences and Industries, University of Tehran
چکیده [English]

The perishable nature of fruits and vegetables makes their shelf-life limited. Environmental factors, transportation and preservation conditions through postharvest can decrease the storage time and quality. Therefore, prolonging supply period of fruits and vegetables by using safer postharvest treatments lead preservation methods to edible coatings. Active edible coatings include different types of functional substances can be considered as a preservation method to improve strategies for improving the quality, safety and shelf-life of fruits and vegetables after storage. In this article, an overview of the basics and methods of using lignocellulosic materials to create edible coating films and the recent challenges and developments of this type of lignocellulosic material application are presented. A review of the scientific sources shows that cellulose, lignin and chitosan are polysaccharides that have high potential in the production of edible coatings. These types of coatings are commonly odorless, tasteless, non-toxic, non-allergenic, water soluble, transparent, and resistant to oil and fats. In addition, these coatings can be good carriers for active additives, antimicrobial compounds, antioxidants, anti-browning agents, texture enhancers, and nutraceuticals to prevent unwanted reactions and enzymatic or biochemical damage to inhibit microbial decay and enzymatic or biochemical damage and prevent physical textural deterioration in fruits and vegetables during storage.

کلیدواژه‌ها [English]

  • active coating
  • carbohydrate coating
  • Chitosan
  • safety and quality
  • fruit
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