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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
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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 (PÂ <Â 0.05) decreased after incorporation of oleic acid as well as ZnO NPs (2%) from 8.27Â ÃÂ 10â7 to 5.28Â ÃÂ 10â7 and 1.96Â ÃÂ 10â7Â 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 15Â 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 35Â 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 15Â days, and further improvement in antimicrobial properties obtained for coatings contains 1 and 2% ZnO NPs with no fungal growth during 15Â days.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 11, March 2017, Pages 106-114
Journal: Food Packaging and Shelf Life - Volume 11, March 2017, Pages 106-114
نویسندگان
Nooshin Noshirvani, Babak Ghanbarzadeh, Reza Rezaei Mokarram, Mahdi Hashemi,