Active Packaging System Based on Ag/TiO sub(2) Nanocomposite Used for Extending the Shelf Life of Bread. Chemical and Microbiological Investigations

This study was carried out to assess the shelf life and microbiological safety of wheat bread during storage in a packaging system made of Ag/TiO sub(2) nanocomposite (Ag/TiO sub(2)-P) in comparison with bread packed in high density polyethylene (HDP-P) and bread not subject to packaging (CS). The A...

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Bibliographic Details
Published in:Packaging technology & science 2015-04, Vol.28 (4), p.271-284
Main Authors: Mihaly Cozmuta, Anca, Peter, Anca, Mihaly Cozmuta, Leonard, Nicula, Camelia, Crisan, Liliana, Baia, Lucian, Turila, Alin
Format: Article
Language:English
Subjects:
Bacillus cereus
Bacillus subtilis
Bread
Nanostructure
Packaging
Polyethylenes
Safety
Shelf life
Silver
Titanium dioxide
Triticum aestivum
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Summary:This study was carried out to assess the shelf life and microbiological safety of wheat bread during storage in a packaging system made of Ag/TiO sub(2) nanocomposite (Ag/TiO sub(2)-P) in comparison with bread packed in high density polyethylene (HDP-P) and bread not subject to packaging (CS). The Ag/TiO sub(2) nanocomposite was prepared by sol-gel procedure, and its morphostructural characterization was performed by X-ray diffraction, Fourier transform infrared spectroscopy and transmission electron microscopy. The Ag/TiO sub(2)-P was prepared via inclusion of nanocomposite between the polyethylene layers to avoid bread-nanocomposite contact. Chemical and microbial stability of bread expressed in terms of total fat, protein, sugar, lipid hydroperoxides and yeasts, moulds, and Bacillus subtilis and Bacillus cereus counts, respectively, was monitored for 6days. Experimental data indicate that Ag/TiO sub(2)-P considerably extends the shelf life and microbiological safety of bread in comparison with HDP-P and CS. A possible mechanism involved in the preservation of the bread is hypothesized. Copyright copyright 2014 John Wiley & Sons, Ltd. The Ag/TiO sub(2) based on packaging considerable extends the shelf life and microbiological safety of white bread. The Ag/TiO sub(2) nanocomposite reduces the degradation rates of nutritional compounds and inhibits the microorganisms' proliferation, and thus, the shelf life and microbiological safety of bread are extended. The Ag/TiO sub(2) nanocomposite shows oxygen and water scavenging property.
ISSN:0894-3214
1099-1522
DOI:10.1002/pts.2103