Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread

Authors
masoumeh yousefi 1
Mahsa Tabari 2
hamid tavakolipour 2
sirous bidarigh 2
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
10.22034/FSCT.20.139.68
Abstract
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.
Keywords
Polylactic acid
Zinc oxide
Chitosan
seven grain breads
Nanoparticles
Nanocomposites

Subjects

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