Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries
Strawberries have a very short post-harvest life mostly due to their relatively high water content, intense metabolic activity and susceptibility to microbial rot. Antimicrobial low-density polyethylene nanocomposite films containing ZnO nanoparticles at different mass fractions were prepared by mel...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/221302 |
| _version_ | 1797208003626139648 |
|---|---|
| author | Aryou Emamifar Mehri Mohammadizadeh |
| author_facet | Aryou Emamifar Mehri Mohammadizadeh |
| author_sort | Aryou Emamifar |
| collection | DOAJ |
| description | Strawberries have a very short post-harvest life mostly due to their relatively high water content, intense metabolic activity and susceptibility to microbial rot. Antimicrobial low-density polyethylene nanocomposite films containing ZnO nanoparticles at different mass fractions were prepared by melt mixing and followed by compression moulding using a hot press machine. Fresh strawberries were packed in nanocomposite films and stored at 4 °C. Their microbial stability, ascorbic acid content and titratable acidity were evaluated after 0, 4, 8, 12 and 16 days of storage. Microbial growth rate was significantly reduced up to 16 days as a result of the use of nanocomposite packaging material containing ZnO nanoparticles. By increasing the ZnO nanoparticle mass fraction to 5 %, the antimicrobial activity of the film increased. All packages containing the ZnO nanoparticles kept the microbial load of fresh strawberries below the level that affects shelf life (5 log CFU/g) up to 16 days. The lowest degradation of ascorbic acid content (6.55 mg per 100 g), and loss of acidity (0.68 %) were observed in packages containing 3 % of ZnO nanoparticles with 10 % polyethylene-grafted maleic anhydride. |
| first_indexed | 2024-04-24T09:31:54Z |
| format | Article |
| id | doaj.art-4900f2b25cdc45d0a4ef95221452ca72 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:31:54Z |
| publishDate | 2015-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-4900f2b25cdc45d0a4ef95221452ca722024-04-15T13:45:02ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062015-01-0153448849510.17113/ftb.53.04.15.3817Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh StrawberriesAryou Emamifar0Mehri Mohammadizadeh1Department of Food Science and Technology, University of Kurdistan, 66177-15177 Pasdaran Street, Sanandaj, Kurdistan, IranDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University of Kurdistan, 6616935391, Feiz Abad, Sanandaj, Kurdistan, IranStrawberries have a very short post-harvest life mostly due to their relatively high water content, intense metabolic activity and susceptibility to microbial rot. Antimicrobial low-density polyethylene nanocomposite films containing ZnO nanoparticles at different mass fractions were prepared by melt mixing and followed by compression moulding using a hot press machine. Fresh strawberries were packed in nanocomposite films and stored at 4 °C. Their microbial stability, ascorbic acid content and titratable acidity were evaluated after 0, 4, 8, 12 and 16 days of storage. Microbial growth rate was significantly reduced up to 16 days as a result of the use of nanocomposite packaging material containing ZnO nanoparticles. By increasing the ZnO nanoparticle mass fraction to 5 %, the antimicrobial activity of the film increased. All packages containing the ZnO nanoparticles kept the microbial load of fresh strawberries below the level that affects shelf life (5 log CFU/g) up to 16 days. The lowest degradation of ascorbic acid content (6.55 mg per 100 g), and loss of acidity (0.68 %) were observed in packages containing 3 % of ZnO nanoparticles with 10 % polyethylene-grafted maleic anhydride.https://hrcak.srce.hr/file/221302strawberryZnO nanoparticlesnanocompositeantimicrobial packaging |
| spellingShingle | Aryou Emamifar Mehri Mohammadizadeh Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries Food Technology and Biotechnology strawberry ZnO nanoparticles nanocomposite antimicrobial packaging |
| title | Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries |
| title_full | Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries |
| title_fullStr | Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries |
| title_full_unstemmed | Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries |
| title_short | Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries |
| title_sort | preparation and application of ldpe zno nanocomposites for extending shelf life of fresh strawberries |
| topic | strawberry ZnO nanoparticles nanocomposite antimicrobial packaging |
| url | https://hrcak.srce.hr/file/221302 |
| work_keys_str_mv | AT aryouemamifar preparationandapplicationofldpeznonanocompositesforextendingshelflifeoffreshstrawberries AT mehrimohammadizadeh preparationandapplicationofldpeznonanocompositesforextendingshelflifeoffreshstrawberries |