بسته‌بندی زیست‌تخریب‌پذیر ساخته‌شده از پروتئین

نوع مقاله : مقاله مروری لاتین

نویسندگان

• ثمر صحرائی
• جعفر میلانی

گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

https://doi.org/10.22067/ifstrj.2024.88166.1334

چکیده

فیلم‌های پروتئینی به‌دلیل ویژگی‌های منحصر به فرد و قابلیت‌های تطبیق‌پذیری خود، توجه زیادی در زمینه توسعه مواد بسته‌بندی پایدار جلب کرده‌اند. این فیلم‌ها به خاطر ممانعت از نفوذپذیری گازها، ویژگی‌های مکانیکی خاص و قابلیت‌های اتصال بین مولکولی، نسبت به سایر پلیمرهای زیستی بیشتر مورد توجه قرار گرفته‌اند. در سال‌های اخیر، محققان به بررسی روش‌های جدیدی برای بهبود خواص فیلم‌سازی، افزایش استحکام مکانیکی و کاهش نفوذپذیری به گازها در فیلم‌های پروتئینی پرداخته‌اند. منابع پروتئینی مختلفی مانند ژلاتین، پروتئین آب پنیر، پروتئین سویا، زئین ذرت، گلوتن گندم و کازئین برای ساخت این فیلم‌ها مورد بررسی قرار گرفته‌اند. تکنیک‌هایی مانند ترکیب افزودنی‌ها، استفاده از عوامل اتصال‌دهنده عرضی و به‌کارگیری نانومواد، برای بهبود خواص این فیلم‌ها در حال اکتشاف هستند. همچنین، فیلم‌های کامپوزیتی بر پایه پروتئین با ترکیب پروتئین‌ها با دیگر پلیمرهای زیستی یا مواد مصنوعی به‌منظور دستیابی به عملکرد بهبود یافته تولید شده‌اند. پیشرفت‌ها در فناوری‌های تولید مانند قالب‌ریزی فیلم، اکستروژن و الکتروریسی، کنترل دقیق ضخامت، مورفولوژی و ویژگی‌های ساختاری فیلم‌های پروتئینی را امکان‌پذیر کرده است. این فیلم‌ها نه تنها ویژگی‌های نفوذپذیری بسیار خوبی دارند، بلکه زیست تخریب‌پذیری و تجدیدپذیری نیز از دیگر مزایای آن‌هاست که با افزایش تقاضا برای تولید بسته‌بندی‌های سازگار با محیط‌زیست هم‌راستا است. بهبود و تهیه فیلم‌های پروتئینی دارای پتانسیل قابل توجهی برای متحول کردن صنعت بسته‌بندی و کمک به ساخت دنیایی سبزتر و محیط زیست‌دوستانه تر می‌باشد. این مقاله به بررسی تحقیقات و پیشرفت‌های کنونی در این حوزه می‌پردازد و منابع مختلف پروتئین، تکنیک‌های اصلاح فیلم، روش‌های تولید، چالش‌ها و چشم‌اندازهای آینده را مورد بررسی قرار می‌دهد.

کلیدواژه‌ها

• بسته‌بندی مواد غذایی
• پروتئین
• تجزیه‌پذیر
• خواص فیزیکوشیمیایی
• نانوتکنولوژی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Biodegradable Packaging Made from Proteins

نویسندگان [English]

• Samar Sahraee
• Jafar Milani

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

چکیده [English]

Protein films have gained significant attention in the development of sustainable packaging materials due to their exceptional properties and versatility. These films offer superior gas barrier properties, specific mechanical characteristics, and enhanced intermolecular connection capabilities compared to other biopolymers. Researchers are exploring innovative methods to enhance the film-forming properties of proteins, improve their mechanical strength, and optimize their gas barrier performance. Various protein sources, such as gelatin, whey protein, soy protein, corn zein, wheat gluten, and casein, are being investigated for film fabrication. Techniques to modify protein films, including the incorporation of additives, crosslinking agents, and nanomaterials, are being explored to enhance their properties. The development of protein-based composite films, by blending proteins with other biopolymers or synthetic materials, is also being explored to achieve improved performance and functionality. Advancements in processing technologies, such as film casting, extrusion, and electrospinning, enable precise control over the thickness, morphology, and structural properties of protein films. These films not only offer enhanced barrier properties but also possess biodegradability and renewable characteristics, aligning with the increasing demand for eco-friendly packaging solutions. The preparation and improvement of protein films hold significant potential for revolutionizing the packaging industry and contributing to a greener and more environmentally friendly future. This review provides an overview of current research and advancements in the field, addressing various protein sources, film modification techniques, processing methods, challenges, and future prospects.

کلیدواژه‌ها [English]

• Degradable
• Food packaging
• Nanotechnology
• Physicochemical properties
• Protein

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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