[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 9, Issue 1 (Spring 2014) ::
2014, 9(1): 93-100 Back to browse issues page
Effect of packaging in polyethylene-clay nanocomposite film on quality and storage life of sliced bread
F Keshavarzian, F Badii *, M Seyedain Ardebili, M Hashemi, Z Ahmadi, E Hosseini
Agricultural Engineering Research Institute
Abstract:   (6626 Views)
Background and Objectives: Packaging is an effective way to decrease staling of bread and other bakery products. This study determined the effect of two types of polyethylene-clay nanocomposite film with thicknesses of 45 and 50 µm on the decrease in staling and increase in the shelf-life of sliced bread. Materials and Methods: Sliced bread was packed in polyethylene (control) or nanocomposite film and stored at 25°C for 10 d. The water content, hardness, thermal properties (melting enthalpy of ice and retrograde starch), and microbial stability of the bread samples were measured at 2 day intervals. Results: Water retention was higher for samples packed in nanocomposite film. The melting enthalpy of ice measured by DSC was lower, but the melting enthalpy of starch was higher for the control, indicating that nanocomposite packaging delayed the staling of the bread samples. The growth of mold was high in all samples. The nanocomposite film could not control mold growth because of the higher moisture content inside this type of packaging. Conclusion: The nanocomposite film retarded staling of sliced bread however, it did not control mold growth. The addition of anti-microbial agents to the nanocomposite film is required to take advantage of the increased preservation of freshness from this type of packaging. Keywords: Staling, Nanocomposite film, Nanocomposite packaging, Sliced bread, Melting enthalpy
Keywords: Keywords: Staling, Nanocomposite film, Nanopackaging, Toast bread, Melting enthalpy
Full-Text [PDF 337 kb]   (1881 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2013/05/14 | Accepted: 2013/07/22 | Published: 2014/05/7
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Keshavarzian F, Badii F, Seyedain Ardebili M, Hashemi M, Ahmadi Z, Hosseini E. Effect of packaging in polyethylene-clay nanocomposite film on quality and storage life of sliced bread. Iranian Journal of Nutrition Sciences & Food Technology. 2014; 9 (1) :93-100
URL: http://nsft.sbmu.ac.ir/article-1-1153-en.html

Volume 9, Issue 1 (Spring 2014) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 32 queries by YEKTAWEB 4212