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

Abstract

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.
Author Peter Anca
Peter Anca,,
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, Mihaly-cozmuta Leonard
Mihaly-cozmuta Leonard,,
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, Mihaly-cozmuta Anca
Mihaly-cozmuta Anca,,
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, Nicula Camelia
Nicula Camelia,,
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, Wanda Ziemkowska ZKChM
Wanda Ziemkowska,,
- Department Of Catalysis And Organometallic Chemistry
, Dariusz Basiak ZKChM
Dariusz Basiak,,
- Department Of Catalysis And Organometallic Chemistry
, Danciu Virginia
Danciu Virginia,,
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, Vulpoi Adriana
Vulpoi Adriana,,
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, Baia Lucian
Baia Lucian,,
-
, Anca Falup
Anca Falup,,
-
et al.`
Journal seriesFood Chemistry, ISSN 0308-8146
Issue year2016
Vol197
NoPart A
Pages790-798
Publication size in sheets0.5
Keywords in EnglishPaper package modified with Ag/TiO2–SiO2; Ag/N–TiO2 or Au/TiO2 composites; Paper package characteristics; White bread; Chemical, microbiological and nutritional tests
DOIDOI:10.1016/j.foodchem.2015.11.048
URL http://www.sciencedirect.com/science/article/pii/S030881461530193X
Languageen angielski
File
foodchem2016.pdf 828.39 KB
Score (nominal)40
ScoreMinisterial score [Punktacja MNiSW] = 40.0, 28-11-2017, ArticleFromJournal
Ministerial score (2013-2016) [Punktacja MNiSW (2013-2016)] = 40.0, 28-11-2017, ArticleFromJournal
Publication indicators WoS Impact Factor [Impact Factor WoS]: 2016 = 4.529 (2) - 2016=4.498 (5)
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