Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese

作者：Beigmohammadi Faranak; Peighambardoust Seyed Hadi; Hesari Javad; Azadmard Damirchi Sodeif; Peighambardoust Seyed Jamaleddin; Khosrowshahi Nader Karimian

来源：LWT-Food Science and Technology, 2016, 65: 106-111.

DOI：10.1016/j.lwt.2015.07.059

• Active packaging
• Antibacterial
• LDPE film
• Nanoparticle
• UF cheese

The purpose of this study was to investigate antibacterial potential of low-density polyethylene (LDPE) packaging films incorporating silver (Ag), copper oxide (CuO) and zinc oxide (ZnO) nanoparticles in measuring of coliform amounts of ultra-filtrated (UF) cheese. The initial LDPE/nanoparticle composites were produced by melting extrusion followed by extruding the obtained composites through a die to achieve a film thickness of 45 +/- 5 mu m. The number of surviving coliform bacteria was decreased by 4.21 log cfu/g after 4 weeks of storage at 4 +/- 0.5 degrees C, whilst pure LDPE films showed a reduction of only 1.04 log cfu/g. A composition of 0% Ag, 1% CuO, 0% ZnO gave an optimum point in combined design using Design Expert analysis. A suitable microbial model was suggested for retarding coliform bacteria growth in UF cheese. The difference between the optimum point of nanocomposite film and its repeat was not significant (p < 0.05) by one-way ANOVA analysis using SPSS software, while the difference was significant for pure film. Migration of metallic nanoparticles into a food stimulant was within the accepted safe level.

• 出版日期2016-1