Abstract
In this work, nanocomposite low-density poly- ethylene films with carbon nanotube base were prepared by solution casting from boiling xylene. Fresh Mazafati dates were placed on the packages obtained from films and stored at ambient temperature. In addition, the fungal growth and sensory attributes were monitored on the 0th, 30th, 60th, and 90th days of storage. Although films containing carbon nanotube increased shelf life of Mazafati dates compared to controls, some of the characteristics of sensory were lost.
Highlights
Over the past 200 years, packaging has become an important element for foods
In this work, nanocomposite low-density polyethylene films with carbon nanotube base were prepared by solution casting from boiling xylene
Films containing carbon nanotube increased shelf life of Mazafati dates compared to controls, some of the characteristics of sensory were lost
Summary
1800–1850s: Food pasteurization uses heat, and canning the food both lead to increase shelf life. The purpose of packaging is to preserve food against spoilage (chemical, biological, physical and microbiological) and to increase shelf life; transportation is better and easier. Materials of food packaging are different, including paper, glass, metal and plastic [2]. Some polymeric film materials which are commonly used in packaging food products include [2] polyethylene (PE, polythene): commonly, which are divided into two categories: [2] highdensity polyethylene (HDPL), low-density polyethylene (LDPE), [3] poly (vinyl chloride) (PVC), [4] polypropylene (PP), [5] poly (vinylidene chloride) (PVdC), etc. Food packaging increases the shelf life of products, costs of storage, transportation, and amount of the waste are reduced.
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