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; Ziemkowska, Wanda; Basiak, Dariusz; Danciu, Virginia; Vulpoi, Adriana; Baia, Lucian; Falup, Anca; Craciun, Grigore; Ciric, Alexandru; Begea, Mihaela; Kiss, Claudia; Vătuiu, D.

doi:10.1016/j.foodchem.2015.11.048

Cited by 36 publications

(17 citation statements)

References 31 publications

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“…Moreover, they found that the degradation rate of the main nutritional compounds also decreased. More recently, Peter and colleagues (2016) [79] investigated the possibility of using paper packages modified with Ag/TiO 2 -SiO 2 , Ag/N-TiO 2 and Au/TiO 2 to extend white bread shelf-life. They found packages with Ag/TiO 2 -SiO 2 , Ag/N-TiO 2 paper enabling to extend bread shelf-life by 2 days, while no effect was observed by using Au/TiO 2 paper.…”

Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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“…Recently, Peter et al. (2016) and Peter et al., 2015 investigated polyethylene (PE) films or composite coated papers incorporating Ag‐modified TiO 2 or SiO 2 NPs as food packaging material for shelf life extension of bread and lettuce. However, they mainly focused on changes in microbiological and chemical properties of packaged products during storage rather than characteristics of modified films or composite papers.…”

Section: Introductionmentioning

confidence: 99%

Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO₂ and TiO₂ nanoparticles

Hajizadeh

Peighambardoust

Peressini

2020

Journal of Food Science

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In this study, starch-based films incorporating metal oxide (MO 2 ) nanoparticles (NPs) of TiO 2 and SiO 2 (at a concentration of 1 to 4 wt. %) were produced by solution casting method. In order to exhibit antimicrobial properties, MO 2 NPs were modified by synthesizing silver (Ag) ions over the NPs using cationic adsorption method. Ag ions were then reduced to metallic Ag by sodium borohydride solution. Scanning electron microscopy showed a smooth surface for the pure starch film. Incorporating MO 2 @Ag NPs in the films increased surface roughness with agglomerated NPs within starch matrix. Energy dispersive X-ray analysis exhibited a uniform dispersion of Ag-loaded MO 2 NPs, which increases surface contact between these NPs and the biopolymer matrix leading to improved physical and mechanical properties of the resulting films. With increasing in the NPs concentrations, the tensile strength and elongation at break % of the films increased and decreased, respectively. Incorporating MO 2 @Ag NPs into starch matrix decreased solubility in water and water vapor permeability of the obtained films, and significantly inhibited the growth of Escherichia coli and Staphylococcus aureus. The most antibacterial effect was obtained for the films containing higher weight concentrations of Ag-loaded SiO 2 -NPs.

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“…It was revealed that the spoilage of the lettuce in double-layer film modified with Ag/TiO 2 -SiO 2 was lower after 5 days of storage than that of the lettuce stored in film modified with ethanol and unmodified film. Microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO 2 -SiO 2 , Ag/N-TiO 2 , or Au/TiO 2 have been investigated (Peter et al 2016). The whiteness and the water retention of the modified packages were found to be slightly superior.…”

Section: Silver Nanoparticlesmentioning

confidence: 99%

Use of Nanomaterials in Food Science

Ameta

Kumar²,

Hiran³

et al. 2020

Biogenic Nano-Particles and Their Use in Agro-Ecosystems

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The current global population is nearly 6 billion; due to this rapid population growth, there is a need to produce food in a more efficient, safe, and sustainable way, and it should be safe from the adverse effects of pathogenic organisms. A large proportion of population living in developing countries face daily food shortages as a result of environmental impacts or some other reasons like political instability, etc., while in the developed countries, food is surplus. For developing countries, the objective is to develop drought-and pest-resistant crops, with maximized yield. In developed countries, the food industry depends on consumer's demand for fresher and healthier foodstuffs. The present chapter describes the use of nanoparticles in food science.

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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

Cited by 36 publications

References 31 publications

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO₂ and TiO₂ nanoparticles

Use of Nanomaterials in Food Science

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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

Cited by 36 publications

References 31 publications

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO2 and TiO2 nanoparticles

Use of Nanomaterials in Food Science

Contact Info

Product

Resources

About

Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO₂ and TiO₂ nanoparticles