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.
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.
['Peter|Anca|A|', 'Mihaly-Cozmuta|Leonard|L|', 'Mihaly-Cozmuta|Anca|A|', 'Nicula|Camelia|C|', 'Ziemkowska|Wanda|W|', 'Basiak|Dariusz|D|', 'Danciu|Virginia|V|', 'Vulpoi|Adriana|A|', 'Baia|Lucian|L|', 'Falup|Anca|A|', 'Craciun|Grigore|G|', 'Ciric|Alexandru|A|', 'Begea|Mihaela|M|', 'Kiss|Claudia|C|', 'Vatuiu|Daniela|D|']
D001419:Bacteria D001939:Bread D005506:Food Contamination D018857:Food Packaging D005519:Food Preservation D061353:Food Storage D053758:Nanoparticles D010209:Paper D012822:Silicon Dioxide D012834:Silver D014025:Titanium
White bread Ag/N–TiO(2) or Au/TiO(2) composites Chemical, microbiological and nutritional tests Paper package characteristics Paper package modified with Ag/TiO(2)–SiO(2)