Quality, sensory and microbial characteristics of fresh orange juice packed in LDPE nanocomposite films incorporating organoclay, modified nanoclays and Ag, Cu and ZnO nanoparticles

Document Type : Research Paper


1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz

2 MSc Graduated, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz


The aim of this research was to investigate the efficiency of LDPE films incorporating fifferent nanofillers in extending orange juice shelf life. Fresh orange juice packed in different films was assessed for microbial stability, ascorbic acid content, pH, color parameters and sensory quality during 0, 7, 28 and 58 d of storage. Mold and yeast growth, acidophil and aerobic mesophil bacteria populations in orange juice packed in nanocomposite films containing metallic nanoparticles were significantly (p < 0.05) lower than those of LDPE films containing nanoclay as well as pure LDPE films. LDPE with metallic nanoparticles compared to other films showed the strongest antimicrobial effect after 28 d. The least ascorbic acid loss was seen in LDPE-modified organoclay films compared to other nanocomposite films. pH increased upon storage and the lowest pH was measured in LDPE-metallic nanoparticles compared to other treatments during different days of storage. Overall color change (∆E) and browning index (BI) of orange juice packed in LDPE-metallic nanoparticles films were significantly (p < 0.05) higher than those packed in LDPE-modified organoclay and control films (pure LDPE). The highest and lowest overall sensory scores was obtained for orange juice packed in LDPE-metallic nanoparticles and control films, respectively.


Main Subjects

Beigmohammadi F., Peighambardoust S.H., Hesari J., Azadmard-Damirchi S., Peighambardoust S.J. (2015). Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals. Innovative Food Science and Technologies, Article In Press. [In Persian].
Beigmohammadi F., Peighambardoust S.H., Hesari J., Azadmard-Damirchi S., Peighambardoust S.J., Karimian Khosrowshahi N. (2016). Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese. LWT-Food Science and Technology, 65, 106-111.
Bull M.K., Zerdin K., Goicoechea D., Paramanandhan P., Stockman R., Sellahewa J., Szabo E.A., Johnson R.L., Stewart CM. (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies, 5, 135–149.
Chaudhry Q., Scotte M., Blackburn J., Ross B., Boxall A., Castle L., Aitken R., Watkins R. (2008). Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants: Part-A, 25(3), 241–258.
Costa C., Conte A., Buonocore G.G., Lavorgna M., Del Nobile M.A. (2012). Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots. Food Research International, 48, 164-169.
Emamifar A., Kadivar M., Shahedi M., Soleimanian-Zad S. (2010). Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innovative Food Science and Emerging Technologies, 11(4), 742–748.
Emamifar A., Kadivar M., Shahedi M., Soleimanianzadeh S., (2011a). Effects of  nanocomposite packaging containing silver and zinc oxide on the shelf-life of fresh orange juice. Iranian Journal of Nutrition Sciences and Food Technologies 6(1), 57-67. [In Persian].
Emamifar A., Kadivar M., Shahedi M., Soleimanian-Zad S., (2011b). Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice. Food Control, 22(3), 408-413.
Fasihnia S.H., Peighambardoust S.H., Peighambardoust S.J. (2015). Investigating different properties of anti-microbial nanocomposite packaging films containing organically modified nanoclays. Iran Biosystem Engeering, 46(1), 77-84. [In Persian].
Fellers P.J. (1998). Shelf life and quality of freshly squeezed, unpasteurized, polyethylene-bottled citrus juice. Journal of Food Science, 53, 1699-1702.
Feng Q.L., Wu J., Chen G.Q., Cui F.Z., Kim T.N., Kim J.O. (2000). A mechanistic study of the antibacterial effect of silver ions on Escherichia coli and Staphylococcus aureus. Journal of Biomedical Materials Research, 52, 662-668.
Fernández A., Soriano E., López-Carballo G., Picouet P., Loret E., Gavara R. (2009). Preservation of aseptic conditions in absorbent pads by using silver nanotechnology. Food Research International, 42, 1105-1112.
Gajjar P., Pettee B., Britt D.W., Huang W., Johnson W., Anderson A.J. (2009). Antimicrobial activities of commercial nanoparticles against an environmental soil microbe, Pseudomonas putida KT2440. Journal of Biological Engineering, 3(9), 1183-1188.
Haugaard V.K., Weber C.J., Danielsen B., Bertelsen G., (2002). Quality changes in orange juice packed in materials based on polylactate. European Food Research Technology,  214, 423–428.
Hong S., Rhim J.W. (2012). Preparation and properties of melt-intercalated linear low density polyethylene/clay nanocomposite films prepared by blow extrusion. LWT - Food Science and Technology, 48, 43-51.
Jiyang, T. (2013). Effct of alginate coating on physicochmeicaland sensory qualities of button mushroom (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biology and Technology, 76, 91-97.
Jozef T., Morrison M. (2006). Nanotechnology in agriculture and food. A nanoforum report. Available from: www.nanoforum.org, Institute of Nanotechnology, p 1-13.
Kim J.S., Kuk E., Yu K., Kim J.H., Park S.J., Lee S.J. (2007). Antimicrobial effects of silver nanoparticles. Nanomedicine: Nanotechnology, Biology and Medicine, 3, 95–101.
Kubacka A., Cerrada M.L., Serrano C., Fernández- García M., Ferre M., Fernández-García M, (2009). Plasmonic nanoparticle/polymer nanocomposites with enhanced photocatalytic antimicrobial properties. The Journal of Physical Chemistry, 113, 9182–9190.
Loret E., Picouet P., Fernández A. (2012). Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials. LWT-Food Science and Technology, 49, 333-338.
Magana S.M., Quintana P., Aguilar D.H., Toledo J.A., Angeles-Chavez Cortes M.A., Leon L., Freile- Pelegrin, Lopez T., Torres Sanchez R.M. (2008). Antibacterial activity of montmorillonites modified with silver. Journal of Molecular Catalysis, 281, 192-199.
Mohammadzadeh M. and Emamifar A. (2013). Evaluating the effect of ZnO nanocomposite packaging on biochemical properties of fresh strawberry during storage.  1st Symposium on Nanotechnology: Advantages and Applications. Hamedan, Hegmataneh Environment Evaluators Society, http://www.civilica.com/Paper-NANOO01-NANOO01_180.html.
Parish M.E. (1998). Orange juice quality after treatment by thermal pasteurization or isostatic high pressure. LWT-Food Science and Technology, 31, 439–442.
Palou E., Lopez-Malo A., Barbosa-Canovas G.V., Welti-Chanes J., Swanson G.B. (1999). Polyphenoloxidase activity and colour of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42–45.
Peighambardoust S.J., Peighambardoust S.H., Dehghani S., Samadpour Hendvari S., Fasihnia S.H., (2014). Production of antimicrobial nanocomposite films for food packaging. Iranian Patent, 83198-29, June 2014.
Peighambardoust S.H., Dehghani S., Peighambardoust S.J. (2015). Production and investigating the physical, mechanical and anti-microbial characteristics of LDPE nano-composite packaging films incorporating Ag, ZnO and Cuo nanoparticles. Iran Biosystem Engeering, Article In Press. [In Persian].
Peighambardoust S.H., Samadpour Hendvari S., Peighambardoust S.J. (2016). Active low density polyethylene (LDPE) packaging films incorporating nanoclays modified with copper nanoparticles: production and investigating their different properties. Iranian Journal of Nutrition Sciences and Food Technologies. Article In Press. [In Persian].
Raccach M.M., Mellatdoust M. (2007). The effect of temperature on microbial growth in orange juice. Journal of Food Processing, 31, 129-42.
Sadler G.D., Parish M.E., Wicker L. (1992). Microbial, enzymatic and chemical challenges during storage of fresh and processed orange juice. Journal of Food Science, 57, 1187-1192.
Samadpour Hendvari S., Peighambardoust S.H., Peighambardoust S.J. (2014). Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles. Innovative Food Science and Technologies, 5, 27-37. [In Persian].
Sawai J, Yoshikawa T. (2004). Quantitative evaluation of antifungal activity of metallic oxide powders (MgO, CaO and ZnO) by an indirect conductimetric assay. Journal of Applied Microbiology, 96, 803–809.
Souza M.C.C., Benassi M.T., Meneghel R.F.A., Silva R.S.S.F. (2004). Stability of unpasteurized and refrigerated orange juice. Brazilian Archives of Biology and Technology, 47, 391-397.
Suppakul P, Miltz J,  Sonneveld K, Bigger SW. (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68(2), 408-420.
Wei H., YanJun Y., NingTao L., LiBing W. (2011).  Application and safety assessment for nano-composite materials in food packaging. Chinese Science Bulletin, 56(12), 1216-1225.
Yam K.L., Papadakis S.E. (2004). A simple digital imaging method for measuring and analyzing
color of food surfaces. Journal of Food Engineering, 61, 137-142.
Zanoni A., Pagliarini E., Galli A., Laureati M. (2005). Shelf life prediction of fresh blood orange juice. Journal of Food Engineering, 70, 512-517.