{"title":"聚乙烯包装中的纳米银颗粒对油饼理化、微生物和质地特性的影响。","authors":"Monireh Joshaghanizade, Shahla Shahriari, Mozhdeh Karbalaee Hoseini Ghiasvand, Mania Salehifar","doi":"10.1177/10820132241297691","DOIUrl":null,"url":null,"abstract":"<p><p>This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. 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引用次数: 0
摘要
本研究调查了纳米银(SNP)/二氧化钛聚乙烯薄膜作为化学防腐剂替代品对延长油饼保质期的影响。研究考察了三种包装膜:标准低密度聚乙烯(LDPE)、含 3% SNP 的低密度聚乙烯和含 5% SNP 的低密度聚乙烯,并评估了它们对油饼保质期的影响。对包装膜的分析包括扫描和透射电子显微镜(SEM 和 TEM)以及傅立叶变换红外光谱。研究评估了 SNP 在 25 °C、不同储存天数(第 1 天、第 15 天、第 30 天和第 37 天)下对油饼化学和微生物稳定性的影响。研究了水分含量、水蒸气渗透性、水活性、过氧化物、脂肪酸度、质地和微生物等参数。结果表明,与传统包装膜相比,含 SNP 的薄膜可将油饼的货架期延长至 37 天,其显著特点是微生物的生长,尤其是霉菌的生长。值得注意的是,5% SNP 浓度的薄膜在保持油饼质量方面的功效最高。SNP 浓度越高,微生物量减少越多,霉菌控制能力越强,同时在从第 1 天到第 30 天的整个储存期间都能保持良好的质量评估指数。值得注意的是,使用 5% SNP 聚合物薄膜包装的油饼显示出最有前途的结果,在 25 °C 下可延长货架期长达 30 天。
Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake.
This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. Remarkably, oil cake packaged with a 5% SNP polymer film displayed the most promising outcomes, extending shelf life up to 30 days at 25 °C.
期刊介绍:
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).