Abstract
Aims:The aim of this study was to apply polymer films containing silver nanoparticles as a new method for increasing the shelf life and preserving the quality of export/commercial products of Kerman Province and determine the ideal temperature for preserving these products.Methods:After preparing nano-composite films containing silver nanoparticles (3% and 5% by weight), Mazafati dates were packed in them and stored with their control samples under four temperatures. In the second series, the films were filled with fresh pistachios and stored at four temperatures. In date samples, after 2, 7, 21 and 53 days of storing the samples were examined under the certified test of Iran Institute of Industrial Standard for Dates, which includes pH, TSS, acidity and reducing sugars tests. In pistachio samples the color values and market-friendly quality were evaluated after 1, 2, 3, 6, 7 and 8 days of storage.Results:In date samples, the pH value decreased with increasing acidity in 3 and 5 wt% of nano-silver and their control samples. In addition, in 5 wt% samples the acidity was higher than that in 3% samples, with pH being lower in the controls at almost all the intervals. Furthermore, pH values in 5% samples were higher in comparison with 3 wt% samples and controls. The amount of reducing sugars in the control samples was lower than those in 3 and 5 wt% samples. In relation to pistachio samples, the damage over time was greater in sample stored under higher temperatures.Conclusion:The maximum shelf life of the dates packaged in 5 wt% of silver nano-powder was 53 days and the best temperature to store samples was determined at 4°C. Packages containing nano-silver increased shelf life of fresh pistachios, with the best temperatures being 25°C and 0°C.
Highlights
Antimicrobial packaging is one of many applications of active packaging (Floros, Dock, & Han, 1997)
In date samples, the pH value decreased with increasing acidity in 3 and 5 wt% of nano-silver and their control samples
Mazafati date samples procured from Aziz Abad, Bam (Kerman, in Kerman Province (Iran)), were packed in both 3 and 5 wt% films and a control sample was taken for each package and enveloped in Penguin freezer bags
Summary
Antimicrobial packaging is one of many applications of active packaging (Floros, Dock, & Han, 1997). Active packaging exhibits attributes beyond basic barrier properties, which are achieved by adding active ingredients to the packaging system and/or using actively functional polymers (Appendini & Hotchkiss, 2002). The new antimicrobial function can be achieved by adding antimicrobial agents to the packaging system and/or using antimicrobial polymers that satisfy conventional packaging requirements. When the packaging system acquires antimicrobial activity, it limits or prevents microbial growth by extending the lag period and reducing the growth rate or decreasing live counts of microorganisms (Han, 2003). Compared to the goals of conventional food packaging such as (i) shelf life extension, (ii) quality maintenance and (iii) safety assurance, which could be achieved by various methods, antimicrobial packaging is designed to control microorganisms that www.ccsenet.org/gjhs
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