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

被引：28

作者：

Peter, Anca ^{[1
]}

Mihaly-Cozmuta, Leonard ^{[1
]}

Mihaly-Cozmuta, Anca ^{[1
]}

Nicula, Camelia ^{[1
]}

Ziemkowska, Wanda ^{[2
]}

Basiak, Dariusz ^{[2
]}

Danciu, Virginia ^{[3
]}

Vulpoi, Adriana ^{[4
,5
]}

Baia, Lucian ^{[4
,5
]}

Falup, Anca ^{[6
]}

Craciun, Grigore ^{[6
]}

Ciric, Alexandru ^{[7
]}

Begea, Mihaela ^{[7
]}

Kiss, Claudia ^{[7
]}

Vatuiu, Daniela ^{[7
]}

机构：

[1] Tech Univ Cluj Napoca, North Univ Ctr Baia Mare, Dept Biol & Chem, Baia Mare 430083, Romania

[2] Warsaw Univ Technol, Fac Chem, PL-00664 Warsaw, Poland

[3] Univ Babes Bolyai, Fac Chem & Chem Engn, Cluj Napoca 400028, Romania

[4] Univ Babes Bolyai, Fac Phys, Cluj Napoca 400084, Romania

[5] Univ Babes Bolyai, Inst Interdisciplinary Res Bionanosci, Cluj Napoca 400084, Romania

[6] L&G Consulting, Dej, Romania

[7] ICA Res & Dev SRL, Bucharest, Romania

来源：

FOOD CHEMISTRY | 2016年 / 197卷

关键词：

Paper package modified with Ag/TiO2-SiO2; Ag/N-TiO2 or Au/TiO2 composites; Paper package characteristics; White bread; Chemical; microbiological and nutritional tests; WHOLE PASTEURIZED MILK; SHELF-LIFE EXTENSION; IN-VITRO; QUALITY; PERFORMANCE; CELLULOSE; FILM;

D O I：

10.1016/j.foodchem.2015.11.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：790 / 798

页数：9

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