Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2

• Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.
• As the composite was lighter, whiteness and water retention of the paper was superior.
• Preservation activity of the composites is given by high photoactivity and Ag.
• Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend bread shelf life by 2 days versus reference.
• The two packages offer an efficient control on bread acidity.

Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the color of the composite was lighter. The water retention was very good especially for the Ag/TiO2–SiO2-paper. These improvements can be associated with the high specific surface area and with the low agglomeration tendency of Ag nanoparticles in comparison with the Au ones. The preservation activity of the composites for the bread storage is positively influenced by photoactivity and presence of nano-Ag. Packages Ag/TiO2–SiO2-paper and Ag/N–TiO2-paper can find their applicability for extending the shelf life of bread by 2 days as compared with the unmodified paper-package. No influence of the Au/TiO2 on the extending the shelf life of bread was observed.