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Effects of nanofilms packaging on organoleptic and microbial properties of bread
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M Sattari   , S Minaee * , MH Azizi , H Afshari |
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Abstract: (15146 Views) |
| Background and objectives: Thirty percent of agricultural products are annually wasted in Iran, 7 to 8 percent of which are due to improper packaging. In this study, the effects of seven types of nanofilms with low a permeability to oxygen and water vapor on organoleptic and microbial properties of bread were investigated.
Materials and methods: Voluminous (i.e., non-flat) bread samples packaged in nanofilms were stored at 5°C, 20°C and 35°C and tested for organoleptic properties on days 1, 3, 5, 7, 14, and 21of storage. Also microbial counts in the samples kept at the 3 temperatures were made on day 14.
Results: The three main factors affecting significantly staling of the bread samples were type of nanofilm, temperature, and length of storage. The effects of combination of each 2 factors were also statistically significant (p<0.01 and 0.05). The lowest and highest amounts of staling on day 14 occurred in bread packaged in a 3% composite film (500ppm silver and 450ppm clay) and in the control package sample (with no nano-particles), respectively. The total microbial count decreased with increasing silver nano content of the film, such that the 2% (1000ppm) silver film had the lowest count. In addition, the control packaging at the 3 storage temperatures showed the highest counts for coliform and moulds. The lowest and highest counts for coliform and moulds were found in nano-packaging samples kept at 5°C and 35°C, respectively.
Conclusion: In conclusion, the nano composite film with 3% nano-particles (SC3) was judged to be the best film due to lower cost and longer conservation of bread freshness.
Key words: Bread, Nanofilms, Organoleptic properties, Microbial properties. Temperature, Storage |
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| Keywords: Bread, Nanofilms, Organoleptic properties, Microbial properties. Temperature, Storage |
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Full-Text [PDF 1534 kb]
(4430 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2010/01/11 | Published: 2010/01/15
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