The Comparison Effect of Nanosilver Packages on the Quality and Shelf Time of Barberry with Polyethylene Packaging

Document Type : Research Article

Authors

Nasser Valipoor Motlagh

Mohamad Taghi Hamed Mosavian

Seyed Ali Mortazavi

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v5i2.3737

Abstract

In this research, attention is focused on the resistantance of packages containing silver nanoparticles to gases such as oxygen as well as to the antimicrobial property of these packages. The effect of these packages on increasing quality and shelf time of the barberry was investigated in comparison with the current polyethylene packages. To do this, different microbial factors and the color of the barberry were investigated. The microbial experiments were done according to the national standards of Iran. The data obtained from microbial tests statistically considered by SPSS15 software. They showed decreasing microbial capacity, especially in the case of mold and counting total bacteria, packages containing silver nanoparticles had between 1% and 2% concentration of nanoparticles in comparison with the samples of polyethylene packages. Investigation of the apparent color of the samples was also done according to an average red color and brightness of the images taken from barberry seeds by Photoshop CS3 software, version10. The data obtained from these investigations statistically considered by SPSS15 software. The results showed that the apparent color is qualitatively better in the samples of packages containing 2% and 3% silver nanoparticles, compared with samples of polyethylene packages. However, a low concentration of nanoparticles, in the range of 200 part per million (ppm), did not produce a great effect on increasing either the quality or the shelf life in barberry, compared with ordinary polyethylene packages.

Keywords: Barberry, Nanosilver package, Silver nanoparticles, Microorganism, Antimicrobial property, Polyethylene

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