کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4753159 1416513 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread
چکیده انگلیسی
In this study a new nanocomposite film and coating based on chitosan-carboxymethyl cellulose-oleic acid (CMC-CH-OL) incorporated with different concentrations (0.5, 1 and 2%) of zinc oxide nano particles (ZnO NPs) have been suggested as a packaging material to increase the shelf life (microbial and staling) of sliced wheat bread. Water vapor permeability (WVP) of the CMC-CH film was significantly (P < 0.05) decreased after incorporation of oleic acid as well as ZnO NPs (2%) from 8.27 × 10−7 to 5.28 × 10−7 and 1.96 × 10−7 g/m.h.pa, respectively. Results of moisture content and water activity (aw) showed better maintenance of moisture content for breads stored by active coatings compared to the control one (bread without coating). Differential scanning calorimetry (DSC) thermograms of control bread showed an endothermic peak corresponding to amylopectin retrogradation. Control exhibited the highest firmness over 15 days of storage in all other samples. The results of microbial tests revealed an increase in microbial shelf life of sliced wheat bread from 3 to 35 days for CMC-CH-OL-ZnO NPs 2% in compared to the control. All active coatings lessened the number of yeasts and molds in sliced bread during 15 days, and further improvement in antimicrobial properties obtained for coatings contains 1 and 2% ZnO NPs with no fungal growth during 15 days.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 11, March 2017, Pages 106-114
نویسندگان
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