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
Peter Anca , Mihaly-cozmuta Leonard , Mihaly-cozmuta Anca , Nicula Camelia , Wanda Ziemkowska , Dariusz Basiak , Danciu Virginia , Vulpoi Adriana , Baia Lucian , Anca Falup , Grigore Craciun , Alexandru Ciric , Michaela Begea , Claudia Kiss , Daniela Vatuiu
AbstractMicrobiological 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.
|Journal series||Food Chemistry, ISSN 0308-8146|
|Publication size in sheets||0.5|
|Keywords in English||Paper package modified with Ag/TiO2–SiO2; Ag/N–TiO2 or Au/TiO2 composites; Paper package characteristics; White bread; Chemical, microbiological and nutritional tests|
|Score|| = 40.0, 28-11-2017, ArticleFromJournal|
= 40.0, 28-11-2017, ArticleFromJournal
|Publication indicators||: 2016 = 4.529 (2) - 2016=4.498 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.