Cover Image

The effect of nanosilver packaging in increasing the shelf life of nuts: An in vitro model

Hamidreza Tavakoli, Hossein Rastegar, Mahdi Taherian, Mohammad Samadi, Hossein Rostami
  • Hamidreza Tavakoli
    Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran, Islamic Republic of
  • Hossein Rastegar
    Food and Drug Research Institute, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran; Cosmetic Products Research Center, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran, Islamic Republic of | hossein.admrastegar@gmail.com
  • Mahdi Taherian
    Food and Drug Research Institute, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran, Islamic Republic of
  • Mohammad Samadi
    Exercise Physiology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran, Islamic Republic of
  • Hossein Rostami
    Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran, Islamic Republic of

Abstract

Nano packaging is currently one of the most important topics in food packaging technologies. The aim of the application of this technology in food packaging is increasing shelf life of foods by preventing internal and external corruption and microbial contaminations. Use of silver nanoparticles in food packaging has recently attracted much attention. The aim of this study was to investigate the effect of nanosilver packaging in increasing the shelf life packages of nuts in an In vitro model. In this experimental study, the effects of different nano-silver concentrations (0, 1, 2 and 3 percent) on biological and chemical properties of 432 samples of nuts including walnuts, hazelnuts, almonds and pistachios were evaluated during 0, 3, 6, 9, 12, 15, 18, 21 and 24 months. In most samples, different concentrations of nano-silver (1, 2 and 3 %) significantly reduced total microbial count, mold and coliform counts compared to control group and the 3% nanosilver concentration was more effective than other concentrations (p<0.05). Moreover, using this packaging yielded an antioxidant effect especially when 2% and 3% nanosilver concentrations were used. Nano-silver also prevented growth of mold and so prevented aflatoxin production in all treatment groups. Results of chemical and biological tests showed that the silver nanoparticles had a significant effect on increasing the shelf life of nuts. The highest shelf life belonged to pistachios, almonds, hazelnuts and walnuts with 20, 19, 18 and 18 months, respectively. The shelf life was associated with amount of silver nanoparticles. The highest antimicrobial activity was observed when 3% nanosilver concentration was used in pistachios. The shelf life of control groups in similar storage conditions were calculated for an average of 13 months. In conclusion, the results of this study demonstrates the efficacy of nano-silver packing in increasing shelf life of nuts. Hence, use of nano-silver packaging in food industry, especially in food packaging is recommended.

Keywords

Nuts; Silver nanoparticles, Chemical properties, Biological Properties

Full Text:

PROVISIONAL PDF
Submitted: 2017-07-02 21:35:17
Published: 2017-11-07 15:57:33
Search for citations in Google Scholar
Related articles: Google Scholar
Abstract views:
43

Views:
PROVISIONAL PDF
20

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM


Copyright (c) 2017 Hamidreza Tavakoli, Hossein Rastegar, Mahdi Taherian, Mohammad Samadi, Hossein Rostami

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
 
© PAGEPress 2008-2017     -     PAGEPress is a registered trademark property of PAGEPress srl, Italy.     -     VAT: IT02125780185