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مروری بر حسگرهای زیستی بر پایه آنتوسیانین ها، بتالین ها و کورکومین ها در بسته بندی های هوشمند مواد غذایی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 85-110 اصل مقاله (759.83 K) | ||
| نوع مقاله: مروری | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.362829.1370 | ||
| نویسندگان | ||
| بهاره نوروزی* 1؛ نگین خشنود2؛ سارا سوری2 | ||
| 1گروه بیوتکنولوژی، دانشکده علوم و فناوری‌های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 2دانشجوی کارشناسی‌ارشد بیوتکنولوژی میکروبی، دانشکده علوم و فناوری های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| چکیده | ||
| بسته بندی‌های هوشمند با به کارگیری موادی که از طریق یک نشانگر داخلی یا خارجی با محیط بسته‌بندی پایش و تعامل دارند، اطلاعات وضعیت غذای بسته‌بندی شده را به مصرف‌کننده ارائه میدهند. استفاده از رنگ‌های مصنوعی به عنوان نشانگر‌های تازگی غذا در بسته‌بندی‌های مواد غذایی نه تنها دارای ویژگی‌های سمی، سرطان‌زایی و جهش‌زایی هستند، بلکه سلامت مصرف‌کنندگان و محیط زیست را نیز تهدید می‌کنند و علاوه بر آن برای کاربرد‌های غذایی مناسب نیستند. اما مواد مبتنی بر طبیعت می‌توانند به‌عنوان جایگزینی مناسب برای استفاده به‌عنوان نشانگرها و حسگرها باشند. بنابراین، هدف از نگارش مقالۀ مروری حاضر، بررسی آخرین اطلاعات در مورد حسگرهای زیستی ساخته شده بر اساس ترکیبات به‌دست آمده از عصاره‌های طبیعی در بسته‌بندی‌های مواد غذایی است. بدیهی است عصاره‌های زیست فعال بر پایۀ آنتوسیانین‌ها، بتالین‌ها و کورکومین‌های به دست آمده از منابع طبیعی، از جمله محصولات جانبی صنایع غذایی هستند که پتانسیل قابل توجهی برای عملکرد به عنوان حسگرهای زیستی دارند. | ||
| کلیدواژه‌ها | ||
| بسته‌بندی هوشمند؛ آنتوسیانین‌ها؛ بتالین‌ها و کورکومین‌ها؛ ماندگاری مواد غذایی؛ تازگی مواد غذایی | ||
| عنوان مقاله [English] | ||
| A review of biosensors based on Anthocyanins, betalains and Curcumins in smart food packaging | ||
| نویسندگان [English] | ||
| Bahareh Nowruzi1؛ Negin Khoshnood2؛ Sara Sory2 | ||
| 1Department of biology | ||
| 2Azad university | ||
| چکیده [English] | ||
| Smart packages provide information of the state of the packaged food to the consumer by using materials that monitor and interact with the packaging environment, through an internal or external indicator. The use of artificial colors, as indicators of food freshness in food packaging, not only have toxic, carcinogenic and mutagenic properties, but also threaten the health of consumers and the environment, and in addition, they are also not suitable for application in food industries. But nature-based materials can be a suitable alternative to be used as indicators and sensors. Therefore, the purpose of writing of this article is to review the latest information about biosensors made based on compounds obtained from natural extracts in food packaging. Obviously, bioactive extracts based on anthocyanins, betalins, and curcumins obtained from natural sources, including byproducts of food industry, have significant potential to function as biosensors. | ||
| کلیدواژه‌ها [English] | ||
| smart packaging, anthocyanins, betalains, curcumins, food shelf life, food freshness | ||
| مراجع | ||
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