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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
- Source :
- Food chemistry. 197
- Publication Year :
- 2015
-
Abstract
- 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.
- Subjects :
- 0106 biological sciences
Paper
Materials science
Silver
Composite number
Food storage
Nanoparticle
Food Contamination
Food chemistry
Shelf life
01 natural sciences
Analytical Chemistry
0404 agricultural biotechnology
010608 biotechnology
Specific surface area
Food Preservation
Food science
Titanium
Bacteria
Food preservation
Food Packaging
04 agricultural and veterinary sciences
General Medicine
Bread
Silicon Dioxide
040401 food science
Food packaging
Chemical engineering
Food Storage
Nanoparticles
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 197
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....b7bbe5e5bd7e98a1d802fc699fabcc31