| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,006 |
| تعداد مقالات | 33,642 |
| تعداد مشاهده مقاله | 44,578,243 |
| تعداد دریافت فایل اصل مقاله | 31,644,093 |
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 | ||
|
Abedi-Firoozjah, R., Yousefi, S., Heydari, M., Seyedfatehi, F., Jafarzadeh, S., Mohammadi, R., Rouhi, M., & Garavand, F. (2022). Application of red cabbage anthocyanins as pH-sensitive pigments in smart food packaging and sensors. Polymers, 14(8), 1629. Ahari, H., Golestan, L., Anvar, S. A. A., Cacciotti, I., Garavand, F., Rezaei, A., Sani, M. A., & Jafari, S. M. (2022). Bio-nanocomposites as food packaging materials; the main production techniques and analytical parameters. Advances in Colloid and Interface Science, 310, 102806. Ahari, H., & Soufiani, S. P. (2021). Smart and active food packaging: Insights in novel food packaging. Frontiers in Microbiology, 12, 657233. Alfei, S., Marengo, B., & Zuccari, G. (2020). Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns. Food Research International, 137, 109664. Amin, U., Khan, M. K. I., Maan, A. A., Nazir, A., Riaz, S., Khan, M. U., Sultan, M., Munekata, P. E., & Lorenzo, J. M. (2022). Biodegradable active, intelligent, and smart packaging materials for food applications. Food Packaging and Shelf Life, 33, 100903. Arroyo, B. J., Santos, A. P., de Melo, E. d. A., Campos, A., Lins, L., & Boyano-Orozco, L. C. (2019). Bioactive compounds and their potential use as ingredients for food and its application in food packaging. In Bioactive compounds (pp. 143-156). Elsevier. Balbinot-Alfaro, E., Craveiro, D. V., Lima, K. O., Costa, H. L. G., Lopes, D. R., & Prentice, C. (2019). Intelligent packaging with pH indicator potential. Food engineering reviews, 11, 235-244. Becerril, R., Nerín, C., & Silva, F. (2021). Bring some colour to your package: Freshness indicators based on anthocyanin extracts. Trends in Food Science & Technology, 111, 495-505. Bhargava, N., Sharanagat, V. S., Mor, R. S., & Kumar, K. (2020). Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review. Trends in Food Science & Technology, 105, 385-401. Chaudhary, V., Punia Bangar, S., Thakur, N., & Trif, M. (2022). Recent advancements in smart biogenic packaging: Reshaping the future of the food packaging industry. Polymers, 14(4), 829. Cheng, H., Xu, H., McClements, D. J., Chen, L., Jiao, A., Tian, Y., Miao, M., & Jin, Z. (2022). Recent advances in intelligent food packaging materials: Principles, preparation and applications. Food Chemistry, 375, 131738. de Oliveira Filho, J. G., Braga, A. R. C., de Oliveira, B. R., Gomes, F. P., Moreira, V. L., Pereira, V. A. C., & Egea, M. B. (2021). The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review. Food Research International, 142, 110202. Della Pelle, F., & Compagnone, D. (2018). Nanomaterial-based sensing and biosensing of phenolic compounds and related antioxidant capacity in food. Sensors, 18(2), 462. Dodero, A., Escher, A., Bertucci, S., Castellano, M., & Lova, P. (2021). Intelligent packaging for real-time monitoring of food-quality: Current and future developments. Applied Sciences, 11(8), 3532. Drago, E., Campardelli, R., Pettinato, M., & Perego, P. (2020). Innovations in smart packaging concepts for food: An extensive review. Foods, 9(11), 1628. Dudnyk, I., Janeček, E.-R., Vaucher-Joset, J., & Stellacci, F. (2018). Edible sensors for meat and seafood freshness. Sensors and Actuators B: Chemical, 259, 1108-1112. Fernandez, C. M., Alves, J., Gaspar, P. D., Lima, T. M., & Silva, P. D. (2023). Innovative processes in smart packaging. A systematic review. Journal of the Science of Food and Agriculture, 103(3), 986-1003. Franco, M., Da Cunha, L., & Bianchi, R. F. (2021). Janus principle applied to food safety: An active two-faced indicator label for tracking meat freshness. Sensors and Actuators B: Chemical, 333, 129466. Ghasemi-Varnamkhasti, M., Apetrei, C., Lozano, J., & Anyogu, A. (2018). Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods. Trends in Food Science & Technology, 80, 71-92. Ghoshal, G. (2018). Recent trends in active, smart, and intelligent packaging for food products. In Food packaging and preservation (pp. 343-374). Elsevier. Halonen, N., Pálvölgyi, P. S., Bassani, A., Fiorentini, C., Nair, R., Spigno, G., & Kordas, K. (2020). Bio-based smart materials for food packaging and sensors–a review. Frontiers in materials, 7, 82. He, X., Pu, Y., Chen, L., Jiang, H., Xu, Y., Cao, J., & Jiang, W. (2023). A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges. Comprehensive Reviews in Food Science and Food Safety, 22(2), 842-881. Kalpana, S., Priyadarshini, S., Leena, M. M., Moses, J., & Anandharamakrishnan, C. (2019). Intelligent packaging: Trends and applications in food systems. Trends in Food Science & Technology, 93, 145-157. Kuswandi, B., Moradi, M., & Ezati, P. (2022). Food sensors: Off‐package and on‐package approaches. Packaging Technology and Science, 35(12), 847-862. Lu, Y., Shi, Z., & Liu, Q. (2019). Smartphone-based biosensors for portable food evaluation. Current Opinion in Food Science, 28, 74-81. Luo, X., Zaitoon, A., & Lim, L. T. (2022). A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2489-2519. Motelica, L., Ficai, D., Oprea, O. C., Ficai, A., & Andronescu, E. (2020). Smart food packaging designed by nanotechnological and drug delivery approaches. Coatings, 10(9), 806. Müller, P., & Schmid, M. (2019). Intelligent packaging in the food sector: A brief overview. Foods, 8(1), 16. Mustafa, F., & Andreescu, S. (2018). Chemical and biological sensors for food-quality monitoring and smart packaging. Foods, 7(10), 168. Mustafa, F., & Andreescu, S. (2020). Nanotechnology-based approaches for food sensing and packaging applications. RSC advances, 10(33), 19309-19336. Neethirajan, S., Ragavan, V., Weng, X., & Chand, R. (2018). Biosensors for sustainable food engineering: challenges and perspectives. Biosensors, 8(1), 23. Neethirajan, S., Weng, X., Tah, A., Cordero, J., & Ragavan, K. (2018). Nano-biosensor platforms for detecting food allergens–New trends. Sensing and bio-sensing research, 18, 13-30. Nemes, S. A., Szabo, K., & Vodnar, D. C. (2020). Applicability of agro-industrial by-products in intelligent food packaging. Coatings, 10(6), 550. Pirsa, S., Sani, I. K., & Mirtalebi, S. S. (2022). Nano-biocomposite based color sensors: Investigation of structure, function, and applications in intelligent food packaging. Food Packaging and Shelf Life, 31, 100789. Poyatos-Racionero, E., Ros-Lis, J. V., Vivancos, J.-L., & Martinez-Manez, R. (2018). Recent advances on intelligent packaging as tools to reduce food waste. Journal of cleaner production, 172, 3398-3409. Priyadarshi, R., Ezati, P., & Rhim, J.-W. (2021). Recent advances in intelligent food packaging applications using natural food colorants. ACS Food Science & Technology, 1(2), 124-138. Reshmy, R., Philip, E., Madhavan, A., Sindhu, R., Pugazhendhi, A., Binod, P., Sirohi, R., Awasthi, M. K., Tarafdar, A., & Pandey, A. (2021). Advanced biomaterials for sustainable applications in the food industry: Updates and challenges. Environmental Pollution, 283, 117071. Roy, S., & Rhim, J.-W. (2021). Anthocyanin food colorant and its application in pH-responsive color change indicator films. Critical Reviews in Food Science and Nutrition, 61(14), 2297-2325. Salgado, P. R., Di Giorgio, L., Musso, Y. S., & Mauri, A. N. (2021). Recent developments in smart food packaging focused on biobased and biodegradable polymers. Frontiers in Sustainable Food Systems, 5, 630393. Sani, M. A., Azizi-Lalabadi, M., Tavassoli, M., Mohammadi, K., & McClements, D. J. (2021). Recent advances in the development of smart and active biodegradable packaging materials. Nanomaterials, 11(5), 1331. Sani, M. A., Tavassoli, M., Hamishehkar, H., & McClements, D. J. (2021). Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials. Carbohydrate Polymers, 255, 117488. Singh, S., Gaikwad, K. K., & Lee, Y. S. (2018). Anthocyanin-A natural dye for smart food packaging systems. Korean Journal of Packaging Science & Technology, 24(3), 167-180. Sobhan, A., Muthukumarappan, K., & Wei, L. (2021). Biosensors and biopolymer-based nanocomposites for smart food packaging: Challenges and opportunities. Food Packaging and Shelf Life, 30, 100745. Sohail, M., Sun, D.-W., & Zhu, Z. (2018). Recent developments in intelligent packaging for enhancing food quality and safety. Critical reviews in food science and nutrition, 58(15), 2650-2662. Song, T., Qian, S., Lan, T., Wu, Y., Liu, J., & Zhang, H. (2022). Recent advances in bio-based smart active packaging materials. Foods, 11(15), 2228. Weston, M., Geng, S., & Chandrawati, R. (2021). Food sensors: Challenges and opportunities. Advanced Materials Technologies, 6(5), 2001242. Weston, M., Phan, M. A. T., Arcot, J., & Chandrawati, R. (2020). Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk. Food Chemistry, 326, 127017. Yong, H., & Liu, J. (2020). Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packaging and Shelf Life, 26, 100550. Yousefi, H., Su, H.-M., Imani, S. M., Alkhaldi, K., M. Filipe, C. D., & Didar, T. F. (2019). Intelligent food packaging: A review of smart sensing technologies for monitoring food quality. ACS sensors, 4(4), 808-821. Zhai, X., Sun, Y., Cen, S., Wang, X., Zhang, J., Yang, Z., Li, Y., Wang, X., Zhou, C., & Arslan, M. (2022). Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging. Food Hydrocolloids, 133, 107989. Zhao, L., Liu, Y., Zhao, L., & Wang, Y. (2022). Anthocyanin-based pH-sensitive smart packaging films for monitoring food freshness. Journal of Agriculture and Food Research, 9, 100340. | ||
|
آمار تعداد مشاهده مقاله: 346 تعداد دریافت فایل اصل مقاله: 171 |
||