دنیای نانو

دنیای نانو

مروری بر راهکارهای مبتنی بر نانوفناوری برای افزایش کیفیت فرآورده‌های لبنی

نوع مقاله : مروری

نویسندگان
1 پژوهشکده علوم و فناوری نانو، دانشگاه کاشان، کاشان، ایران
2 پژوهشکده علوم و فناوری نانو، دانشگاه کاشان، کاشان
3 دانشکده فیزیک، دانشگاه کاشان، کاشان، ایران
چکیده
قرار گرفتن در معرض آلودگی با طیف وسیعی از میکروارگانیسم‌های فاسدکننده باعث تلفات قابل‌توجه محصولات لبنی می‌شود. همچنین افزایش کیفیت و بهبود طعم محصولات لبنی از مسائل مورد توجه در جامعه و صنعت می‌باشد. روشهای حرارتی شامل پاستوریزاسیون و استریلیزاسیون کارایی بالایی در غیرفعال کردن میکروارگانیسم‌های فاسدکننده دارند ولی در بعضی موارد باعث تغییر رنگ، طعم و از دست رفتن مواد مغذی می‌شوند. به علاوه، راهکارهایی در برابر آلودگی مجدد محصولات لبنی مورد نیاز است. برای حل یا کاهش این مشکلات، نانوفناوری روش‌های جایگزین یا مکملی را در سال‌های اخیر ارایه داده است. در این مقاله، مروری بر فناوری‌های غیر‌حرارتی مانند پلاسمای سرد و نانوحباب و کاربردهای آن‌ها در زمینه مواد لبنی صورت می‌گیرد. فناوری‌های غیرحرارتی، فرآوری شیر را در زمان کوتاه و دمای پایین انجام می‌دهند. از این نظر، حداقل تغییر یا عدم تغییر در طعم و مواد مغذی ضروری ایجاد می‌کنند. استفاده از بسته‌بندی‌های فعال با نانوساختارهای ضدباکتری برای جلوگیری از آلودگی ثانویه و رشد باکتری‌ها مورد توجه است. در مقاله حاضر، مروری بر خواص ضدباکتری نانوذرات نقره و اکسید روی در غیرفعال کردن میکروب‌ها می‌شود. سپس، استفاده از آنها در بسته‌بندی در مقیاس پژوهشی و صنعتی برای افزایش عمر محصولات لبنی مورد توجه قرار می‌گیرد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

A review of nanotechnology-based solutions to increase the quality of dairy products

نویسندگان English

Fariba Shafiei 1
Narges Nikoofard 2
Hossein Nikoofard 3
1 Institute of Nanoscience and Nanotechnology, University of Kashan, Kashan, Iran
2 Institute of Nano-science and Nano-technology,, University of Kashan, Kashan
3 Physics Department, University of Kashan, Kashan, Iran
چکیده English

Contamination by a wide range of spoilage microorganisms causes significant losses of dairy products. Besides, increasing the quality and improving the taste and smell of the dairy products is one of the important issues in the society and industry. Thermal methods, including pasteurization and sterilization, are highly effective in inactivation of the spoilage microorganisms, but in some cases, they change color, taste, and lose of important nutrients. In addition, strategies against recontamination of dairy products are required. To solve or reduce these problems, nanotechnology has provided alternative or complementary methods in recent years. In this review, non-thermal technologies such as cold plasma and nanobubble and their applications in the field of dairy products are described. Non-thermal technologies process the milk in a short time and low temperature. In this sense, they produce minimal or no change in flavor and essential nutrients. It is important to use active packaging with antibacterial nanostructures to prevent secondary contamination and prohibit the growth of bacteria. In this article, an overview of the antibacterial properties of silver nanoparticles and zinc oxide in inactivation of the microbes is given. Afterwards, their use in research and industrial scale packaging is considered to increase the shelf life of the dairy products.

کلیدواژه‌ها English

dairy products
cold plasma
nano-bubbles
active packaging
antibacterial nano-structures
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دوره 20، شماره 77
زمستان 1403
صفحه 46-23

  • تاریخ دریافت 31 مرداد 1403
  • تاریخ بازنگری 27 شهریور 1403
  • تاریخ پذیرش 27 اسفند 1403