Active packaging of Lighvan cheese with nanocomposite films based on LDPE-metallic nanoparticles and modeling the migration of nano silver

Document Type : Research Paper



Lighvan cheese is one of the most popular Iranian cheeses that always faces to microbial problems due to traditional ways of production. In this study the effect of two types of low density polyethylene-nanocamposite films contains of Ag, CuO and ZnO nanoparticles with different percentage increasing the shelf-life of chesse in 4̊C was investigated. Microbial tests of the packed cheeses were done immediately after packaging (at day 0) and after 7, 14, 21, 28 and 60 days of storage. After 60 days storage, the growth rate of Coliforms and Staphylococcus aureus significantly decreased (p<0.05) as a result of application of nanocomposite package containing equal percentage of nanometals (sample 1) but it did not affect Lactic acid bacteria's growth. The results of migration tests of nano metal particels from packaging in to food simulant showed that nano composite contain metal nanoparticle is safe according to limitation set by FDA and EFSA. Also migration modeling for nano silver in 12 months have done.


Main Subjects

Beigmohammadi  F., Peighambardoust S. H., Hesari J., Azadmard-Damirchi S., Peighambardoust S. J. & Karimian Khosrowshahi N. (2015). Antibacterial properties of LDPE nanocomposite films in packaging  of UF cheese. LWT - Food Science and Technology. doi: 10.1016/j.lwt.2015.07.059.
Bruna J. E., Penloza A., Guarda A., Rodrdguez F. & Galotto, M. J. (2012). Development of MtCu2+/LDPE nanocomposites with antimicrobial activity for potential use in food packaging. Applied Clay Science, 58, 79-87.
Commission Regulation (EU). (2011). Plastic Materials and Articles Intended to Come in Contact with Food. Office Journal of the European Union, 10/2011 of 14 of January 2011. 
Dukalska L., Muizniece-Brasava S., Murniece I., Dabina-Bicka I., Kozlinskis E. & Sarvi S. (2011). Influence of PLA Film Packaging on the Shelf Life of Soft Cheese Kleo. World Academy of Science, Engineering and Technology, 56, 295-301.
Echegoyen Y. & Nerin C. (2013). Nanoparticle release from nano-silver antimicrobial food containers. Food and Chemical Toxicology, 62, 16-22.
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, 742-748.
European Commission. (1982). Council Directive 82/711/EEC of 18 October 1982 Laying down the basic rules necessary for testing migration of the constituents of plastic materials and articles intended to come into contact with foodstuffs. Office Journal European Communication, 297, 26–30.
European Commission. (1985).Council Directive 85/572/EEC of 19 December 1985 Laying down the list of simulants to be used for testing migration of constituents of plastic materials and articles intended to come into contact with foodstuffs. Office Journal European Communication, 372, 14–21.
Gonzalez-Tello P., Camacho F., Guadix E. M., Luzon G.& Gonzalez P. A. (2009). Density, viscosity and SURFACE tension of whey protein concentrate solution. Journal of Food Process Engineering, 32, 235–247.
Gumiero M., Peressini D., Pizzarielo A., Sensidoni A., Lacumin L., Comi G. & Toniolo R. (2013). Effect of Tio2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. Food Chemistry, 138, 1633-1640.
Han J. H. (2013). antimicrobial packaging systems. Plastic Films in Food Packaging, 151-180.
Huang Y., Chen S., Bing X., Gao C., Wang T., & yuan, B. (2011). Nanosilver migrated into food- simulating solution from commercially available food fresh container. Packaging Technology and Science, 24, 291-297.
Incoronato A. L.,Conte A., Buonocore G. G. & Del Nobile M. A. (2011). Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese. Journal of Dairy Science, 94(4), 1697-1704.
IRIPO. 83198. (2014). Manufacture of antimicrobial nanocamposite films for active packaging foodstuff.
ISIRI. 2406. (1994). Microbiological Specification for milk products. Available on the Internet: htpp://
Jokar M., Rahman R. A., Ibrahim N. A., Abdullah L. C. & Tan C. P. (2012). Melt production and antimicrobial efficiency of low density polyethylene (LDPE) silver nanocomposite films. Food Bioprocess and Technology, 5, 719-728.
Llorens A., Lloret E., Picouet P. A., Trbojerich R. & Fernandez A. (2012a). Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trends in Food Science and Technology, 24, 19-29.
Llorens A., Picouet P., Trbojevich R. & Fernandez A. (2012). Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trends in Food Science and Technolog, 24, 19-29.
Magana S. M., Quintana P., Aguilar D. H., Toledo J. A., Angeles-Chavez M. A., Leon L., Freile- Pelegrin T. & Sanchez R. M. (2008). Antibacterial activity of montmorillonites modified with silver. Journal of Molecular Catalysis, 281, 192-199.
Nigmatullin R., Gao F. & Konovalova V. (2008). Polymer-layered silicate nanocomposites in the design of antimicrobial materials. Journal of Material Science, 43, 5728–5733.
Panea B., Ripoll G., Gonzalez J., Fernandez-Cuello A. & Alberti P. (2013). Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breat meat quality. Journal of Food Engineering, 123, 104-112.
Panfil-Kuncewicz H., Stanieewski B., Szpendowski J. & Nowak, H. (2006). Application of active packaging to improve the shelf life of fresh white cheeses. Polish Journal of Food and Nutrition Science, 15(56), SI 1, 165-168.
Rai M. & Yadav A. (2009). Silver nanoparticles as a new generation of antimicrobials. Biotechnology Advance, 27(1), 76-83.
Reynolds O. (1886). On the theory of lubrication and it,s application to Mr. Beauchamp Tower,s experiments, including an experimental determination of viscosity of olive oil. Phil Trans Royal Soc, London. 177, 157-160.
Sawai J. (2003). Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conductimetric assay. Journal of Microbioligical Methods, 54, 177-182.
Sinigaglia M., Bevilacqua a., Corbo M. R., pati S. & Del Nobile M. A. (2008). Use active compounds for prolonging the shelf life of Mozzarella cheese. International Dairy Journal, 18, 624-630.
Tong G., Yulong M., Peng G. & Zirong X. (2005). Antibacterial effects of the Cu (II)-exchanged montmorillonite on Escherichia coli K88 and Salmonella choleraesuis. Veterinary Microbiology, 105, 113–122.
Valipoor Motlagh N., Hamed Mosavian M. T. & Mortazavi S. A. (2012). Effect of Polyethylene Packaging Modified with Silver Particles on the Microbial, Sensory and Appearance of Dried Barberry. Packaging Technology and Science. DOI: 10.1002/pts.1966
Yam K. L. & Papadakis S. E. (2004). A digital imaging method for measuring and analyzing color of food surfaces. Journal ofFood Engineering, 61, 137-142.
Zapata P. A., Tamayo L., Paez M., Cerda E., Azocar I. & Rabagliati F. M. (2011). Nanocomposite based on polyethylene and nanosilver particles produced by metallocenic "in situ" polymerization: synthesis, characterization and antimicrobial behavior. European Polymer Journal, 47, 1541-1549.