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

Authors

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

Abstract

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.

Keywords

Main Subjects

References

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Iranian Journal of Biosystems Engineering
Volume 47, Issue 3
November 2016
Pages 393-403

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History

  • Receive Date: 24 September 2015
  • Revise Date: 13 December 2015
  • Accept Date: 15 February 2016

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