Volume 20, Issue 139 (2023)                   FSCT 2023, 20(139): 61-78 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

yousefi M, Tabari M, tavakolipour H, bidarigh S. Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread. FSCT 2023; 20 (139) :61-78
URL: http://fsct.modares.ac.ir/article-7-65144-en.html
1- Ph.D. student of Food Science and Food Industry, Faculty of Marine Science and Technology, Islamic Azad University, North Tehran Branch.
2- Academic member , ma.tabari@gmail.com
3- Academic member
Abstract:   (494 Views)
In this study, the effect of nanoparticles on oxide at three levels of 1, 3 and 5% was added to polylactic acid and chitosan nanocomposites and the results of its SEM (electron microscope) evaluation were evaluated and showed films containing polylactic acid and chitosan. It had an irregular and compact structure and with the addition of nanoparticles on oxide, it had a regular and cohesive structure. And water vapor permeability showed a significant effect (P <0.05). The results of histometry showed that with increasing the concentration of nanoparticles, the tensile strength of the film and the nanocomposite coating was significantly lower than the control treatment (P <0.05). Also, large changes in length to break point did not show a statistically significant difference. The results of tissue stiffness of this study also showed that during the 15-day storage time, the test treatment had the highest amount of stiffness. The effect of film and coating of nanocomposites based on polylactic acid and chitosan containing nanoparticles on zinc oxide on microbial properties indicated that during the shelf life of bread containing polylactic acid and chitosan dimers has an inhibitory effect on fungal growth by increasing nanoparticles on zinc oxide. Increases significantly. It also showed that the shelf life of seven sliced ​​toast containing the mentioned variables was higher at 5% level compared to the control treatment.
Full-Text [PDF 667 kb]   (428 Downloads)    
Article Type: Original Research | Subject: Bioactive compounds
Received: 2022/10/31 | Accepted: 2023/07/20 | Published: 2023/09/1

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.