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:: Volume 15, Issue 1 (Spring 2020) ::
Iranian J Nutr Sci Food Technol 2020, 15(1): 83-92 Back to browse issues page
Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles
B Aziziyan Dehkordi , N Zamindar * , Z Ghorbani , L Mosafa
Isfahan (Khorasgan) Branch, Islamic Azad University , n.zamindar@khuisf.ac.ir
Abstract:   (2583 Views)
Background and Objectives: Food packaging is one of the main applications of nanotechnology in the food section. Clay nanoparticles are among the nanoparticles used in food packaging. In this study, the effect of packaging film containing nano-clay particles on­ the characteristics­ of cucumber slices was investigated.

 Materials & Methods: The effect of nano-clay particles (0, 1 and 3%) and time (0, 3, 5, 7, 9 and 11 days) were studied in three replications in a completely randomized design. Cucumber slices were packaged in polypropylene (control samples) and polypropylene containing 1 and 3% nano-clay hydrophilic bentonite under modified atmosphere packaging. All samples were stored at 4 ± 1 °C at a relative humidity ­­(RH) of 90 ± 2 %. Microbial population was determined at 3-5 day intervals, and chemical properties, chlorophyll, texture, color were studied at 2-day intervals. 

Results: Control samples showed more loss of weight (p<0.05) and higher L*, a* and b* during the storage (p<0.01). Chlorophyll and firmness of the cucumber slices in the film containing 3% of nano-clay showed less decrease (p<0.01). In addition, the application of modified atmosphere showed positive effect to preserve fruits and vegetables and packages containing clay nanoparticles significantly reduced the microbial population (p<0.05).

Conclusion: The packages containing clay nanoparticles under the modified atmosphere were more appropriate option than the control packaging in preserving the product.
 
Keywords: Cucumber slices, Nano-clay, Modified atmosphere packaging
Full-Text [PDF 618 kb]   (982 Downloads)    
Article type: Research | Subject: Food Science
Received: 2019/04/26 | Accepted: 2019/09/5 | Published: 2020/03/25
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aziziyan Dehkordi B, Zamindar N, Ghorbani Z, Mosafa L. Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles. Iranian J Nutr Sci Food Technol 2020; 15 (1) :83-92
URL: http://nsft.sbmu.ac.ir/article-1-2831-en.html
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Volume 15, Issue 1 (Spring 2020) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
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