Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese

被引：91

作者：

Beigmohammadi, Faranak ^{[1
]}

Peighambardoust, Seyed Hadi ^{[1
]}

Hesari, Javad ^{[1
]}

Azadmard-Damirchi, Sodeif ^{[1
]}

Peighambardoust, Seyed Jamaleddin ^{[2
]}

Khosrowshahi, Nader Karimian ^{[3
]}

机构：

[1] Univ Tabriz, Dept Food Sci, Coll Agr, Tabriz 5166616471, Iran

[2] Univ Tabriz, Fac Chem & Petr Engn, Tabriz 5166616471, Iran

[3] Tabriz Univ Med Sci, Food & Drug, Tabriz 5197617151, Iran

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷

关键词：

Active packaging; Antibacterial; LDPE film; Nanoparticle; UF cheese; SHELF-LIFE; ZNO; AG; POLYETHYLENE; RELEASE; DENSITY;

D O I：

10.1016/j.lwt.2015.07.059

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to investigate antibacterial potential of low-density polyethylene (LDPE) packaging films incorporating silver (Ag), copper oxide (CuO) and zinc oxide (ZnO) nanoparticles in measuring of coliform amounts of ultra-filtrated (UF) cheese. The initial LDPE/nanoparticle composites were produced by melting extrusion followed by extruding the obtained composites through a die to achieve a film thickness of 45 +/- 5 mu m. The number of surviving coliform bacteria was decreased by 4.21 log cfu/g after 4 weeks of storage at 4 +/- 0.5 degrees C, whilst pure LDPE films showed a reduction of only 1.04 log cfu/g. A composition of 0% Ag, 1% CuO, 0% ZnO gave an optimum point in combined design using Design Expert analysis. A suitable microbial model was suggested for retarding coliform bacteria growth in UF cheese. The difference between the optimum point of nanocomposite film and its repeat was not significant (p < 0.05) by one-way ANOVA analysis using SPSS software, while the difference was significant for pure film. Migration of metallic nanoparticles into a food stimulant was within the accepted safe level. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：106 / 111

页数：6

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