Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2
•Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.•As the composite was lighter, whiteness and water retention of the paper was superior.•Preservation activity of the composites is given by high photoactivity and Ag.•Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend...
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| Veröffentlicht in: | Food chemistry 2016-04, Vol.197 (Pt A), p.790-798 |
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| creator | Peter, Anca Mihaly-Cozmuta, Leonard Mihaly-Cozmuta, Anca Nicula, Camelia Ziemkowska, Wanda Basiak, Dariusz Danciu, Virginia Vulpoi, Adriana Baia, Lucian Falup, Anca Craciun, Grigore Ciric, Alexandru Begea, Mihaela Kiss, Claudia Vatuiu, Daniela |
| description | •Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.•As the composite was lighter, whiteness and water retention of the paper was superior.•Preservation activity of the composites is given by high photoactivity and Ag.•Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend bread shelf life by 2days versus reference.•The two packages offer an efficient control on bread acidity.
Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the color of the composite was lighter. The water retention was very good especially for the Ag/TiO2–SiO2-paper. These improvements can be associated with the high specific surface area and with the low agglomeration tendency of Ag nanoparticles in comparison with the Au ones. The preservation activity of the composites for the bread storage is positively influenced by photoactivity and presence of nano-Ag. Packages Ag/TiO2–SiO2-paper and Ag/N–TiO2-paper can find their applicability for extending the shelf life of bread by 2days as compared with the unmodified paper-package. No influence of the Au/TiO2 on the extending the shelf life of bread was observed. |
| doi_str_mv | 10.1016/j.foodchem.2015.11.048 |
| format | Article |
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Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the color of the composite was lighter. The water retention was very good especially for the Ag/TiO2–SiO2-paper. These improvements can be associated with the high specific surface area and with the low agglomeration tendency of Ag nanoparticles in comparison with the Au ones. The preservation activity of the composites for the bread storage is positively influenced by photoactivity and presence of nano-Ag. Packages Ag/TiO2–SiO2-paper and Ag/N–TiO2-paper can find their applicability for extending the shelf life of bread by 2days as compared with the unmodified paper-package. No influence of the Au/TiO2 on the extending the shelf life of bread was observed.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.11.048</identifier><identifier>PMID: 26617018</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Ag/N–TiO2 or Au/TiO2 composites ; Bacteria - drug effects ; Bacteria - growth & development ; Bread - analysis ; Bread - microbiology ; Chemical, microbiological and nutritional tests ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food Packaging - instrumentation ; Food Preservation - instrumentation ; Food Preservation - methods ; Food Storage ; Nanoparticles - chemistry ; Paper package characteristics ; Paper package modified with Ag/TiO2–SiO2 ; Silicon Dioxide - pharmacology ; Silver - pharmacology ; Titanium - pharmacology ; White bread</subject><ispartof>Food chemistry, 2016-04, Vol.197 (Pt A), p.790-798</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-13b8c546cffcd6215238b06ee44133b063b4339761146affd040d1724b5e4e093</citedby><cites>FETCH-LOGICAL-c368t-13b8c546cffcd6215238b06ee44133b063b4339761146affd040d1724b5e4e093</cites><orcidid>0000-0003-0080-7296 ; 0000-0002-6399-0561 ; 0000-0002-7931-8462</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2015.11.048$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26617018$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Peter, Anca</creatorcontrib><creatorcontrib>Mihaly-Cozmuta, Leonard</creatorcontrib><creatorcontrib>Mihaly-Cozmuta, Anca</creatorcontrib><creatorcontrib>Nicula, Camelia</creatorcontrib><creatorcontrib>Ziemkowska, Wanda</creatorcontrib><creatorcontrib>Basiak, Dariusz</creatorcontrib><creatorcontrib>Danciu, Virginia</creatorcontrib><creatorcontrib>Vulpoi, Adriana</creatorcontrib><creatorcontrib>Baia, Lucian</creatorcontrib><creatorcontrib>Falup, Anca</creatorcontrib><creatorcontrib>Craciun, Grigore</creatorcontrib><creatorcontrib>Ciric, Alexandru</creatorcontrib><creatorcontrib>Begea, Mihaela</creatorcontrib><creatorcontrib>Kiss, Claudia</creatorcontrib><creatorcontrib>Vatuiu, Daniela</creatorcontrib><title>Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.•As the composite was lighter, whiteness and water retention of the paper was superior.•Preservation activity of the composites is given by high photoactivity and Ag.•Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend bread shelf life by 2days versus reference.•The two packages offer an efficient control on bread acidity.
Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the color of the composite was lighter. The water retention was very good especially for the Ag/TiO2–SiO2-paper. These improvements can be associated with the high specific surface area and with the low agglomeration tendency of Ag nanoparticles in comparison with the Au ones. The preservation activity of the composites for the bread storage is positively influenced by photoactivity and presence of nano-Ag. Packages Ag/TiO2–SiO2-paper and Ag/N–TiO2-paper can find their applicability for extending the shelf life of bread by 2days as compared with the unmodified paper-package. No influence of the Au/TiO2 on the extending the shelf life of bread was observed.</description><subject>Ag/N–TiO2 or Au/TiO2 composites</subject><subject>Bacteria - drug effects</subject><subject>Bacteria - growth & development</subject><subject>Bread - analysis</subject><subject>Bread - microbiology</subject><subject>Chemical, microbiological and nutritional tests</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food Packaging - instrumentation</subject><subject>Food Preservation - instrumentation</subject><subject>Food Preservation - methods</subject><subject>Food Storage</subject><subject>Nanoparticles - chemistry</subject><subject>Paper package characteristics</subject><subject>Paper package modified with Ag/TiO2–SiO2</subject><subject>Silicon Dioxide - pharmacology</subject><subject>Silver - pharmacology</subject><subject>Titanium - pharmacology</subject><subject>White bread</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUcFu1DAQtRCILoVfqHzkQFI7dhz3xmoFBamiB8rZcuxx4iWJFztpxY1_6A_wbXwJTrflymVmnufNPHkeQmeUlJRQcb4vXQjW9DCWFaF1SWlJuHyGNlQ2rGhIUz1HG8KILCTl4gS9SmlPCMlc-RKdVELQJpcb9HvX66mDhP2E5x7w6E0MrQ9D6LzRA9aTxavKAzC9jtrMEH2avUk4OHzX-xlwG0FbbJfopw6nOUTdwbrxoA8QczTf9aoxBuudB4vv_NzjbXd-46-rP7_uv-b0bsVfMljfcIh4uzy0X6MXTg8J3jzmU_Tt44eb3afi6vry8257VRgm5FxQ1kpTc2GcM1ZUtK6YbIkA4JwylivWcsYuGkHzObRzlnBiaVPxtgYO5IKdorfHvYcYfiyQZjX6ZGAY9ARhSYo2THJJqlpmqjhS86lSiuDUIfpRx5-KErW6o_bqyR21uqMoVdmdPHj2qLG0I9h_Y092ZML7IwHyT289RJWMh8mA9RHMrGzw_9P4C7ECpaE</recordid><startdate>20160415</startdate><enddate>20160415</enddate><creator>Peter, Anca</creator><creator>Mihaly-Cozmuta, Leonard</creator><creator>Mihaly-Cozmuta, Anca</creator><creator>Nicula, Camelia</creator><creator>Ziemkowska, Wanda</creator><creator>Basiak, Dariusz</creator><creator>Danciu, Virginia</creator><creator>Vulpoi, Adriana</creator><creator>Baia, Lucian</creator><creator>Falup, Anca</creator><creator>Craciun, Grigore</creator><creator>Ciric, Alexandru</creator><creator>Begea, Mihaela</creator><creator>Kiss, Claudia</creator><creator>Vatuiu, Daniela</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-0080-7296</orcidid><orcidid>https://orcid.org/0000-0002-6399-0561</orcidid><orcidid>https://orcid.org/0000-0002-7931-8462</orcidid></search><sort><creationdate>20160415</creationdate><title>Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2</title><author>Peter, Anca ; Mihaly-Cozmuta, Leonard ; Mihaly-Cozmuta, Anca ; Nicula, Camelia ; Ziemkowska, Wanda ; Basiak, Dariusz ; Danciu, Virginia ; Vulpoi, Adriana ; Baia, Lucian ; Falup, Anca ; Craciun, Grigore ; Ciric, Alexandru ; Begea, Mihaela ; Kiss, Claudia ; Vatuiu, Daniela</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-13b8c546cffcd6215238b06ee44133b063b4339761146affd040d1724b5e4e093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Ag/N–TiO2 or Au/TiO2 composites</topic><topic>Bacteria - drug effects</topic><topic>Bacteria - growth & development</topic><topic>Bread - analysis</topic><topic>Bread - microbiology</topic><topic>Chemical, microbiological and nutritional tests</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>Food Packaging - instrumentation</topic><topic>Food Preservation - instrumentation</topic><topic>Food Preservation - methods</topic><topic>Food Storage</topic><topic>Nanoparticles - chemistry</topic><topic>Paper package characteristics</topic><topic>Paper package modified with Ag/TiO2–SiO2</topic><topic>Silicon Dioxide - pharmacology</topic><topic>Silver - pharmacology</topic><topic>Titanium - pharmacology</topic><topic>White bread</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peter, Anca</creatorcontrib><creatorcontrib>Mihaly-Cozmuta, Leonard</creatorcontrib><creatorcontrib>Mihaly-Cozmuta, Anca</creatorcontrib><creatorcontrib>Nicula, Camelia</creatorcontrib><creatorcontrib>Ziemkowska, Wanda</creatorcontrib><creatorcontrib>Basiak, Dariusz</creatorcontrib><creatorcontrib>Danciu, Virginia</creatorcontrib><creatorcontrib>Vulpoi, Adriana</creatorcontrib><creatorcontrib>Baia, Lucian</creatorcontrib><creatorcontrib>Falup, Anca</creatorcontrib><creatorcontrib>Craciun, Grigore</creatorcontrib><creatorcontrib>Ciric, Alexandru</creatorcontrib><creatorcontrib>Begea, Mihaela</creatorcontrib><creatorcontrib>Kiss, Claudia</creatorcontrib><creatorcontrib>Vatuiu, Daniela</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peter, Anca</au><au>Mihaly-Cozmuta, Leonard</au><au>Mihaly-Cozmuta, Anca</au><au>Nicula, Camelia</au><au>Ziemkowska, Wanda</au><au>Basiak, Dariusz</au><au>Danciu, Virginia</au><au>Vulpoi, Adriana</au><au>Baia, Lucian</au><au>Falup, Anca</au><au>Craciun, Grigore</au><au>Ciric, Alexandru</au><au>Begea, Mihaela</au><au>Kiss, Claudia</au><au>Vatuiu, Daniela</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-04-15</date><risdate>2016</risdate><volume>197</volume><issue>Pt A</issue><spage>790</spage><epage>798</epage><pages>790-798</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.•As the composite was lighter, whiteness and water retention of the paper was superior.•Preservation activity of the composites is given by high photoactivity and Ag.•Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend bread shelf life by 2days versus reference.•The two packages offer an efficient control on bread acidity.
Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the color of the composite was lighter. The water retention was very good especially for the Ag/TiO2–SiO2-paper. These improvements can be associated with the high specific surface area and with the low agglomeration tendency of Ag nanoparticles in comparison with the Au ones. The preservation activity of the composites for the bread storage is positively influenced by photoactivity and presence of nano-Ag. Packages Ag/TiO2–SiO2-paper and Ag/N–TiO2-paper can find their applicability for extending the shelf life of bread by 2days as compared with the unmodified paper-package. No influence of the Au/TiO2 on the extending the shelf life of bread was observed.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26617018</pmid><doi>10.1016/j.foodchem.2015.11.048</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-0080-7296</orcidid><orcidid>https://orcid.org/0000-0002-6399-0561</orcidid><orcidid>https://orcid.org/0000-0002-7931-8462</orcidid></addata></record> |
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| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2016-04, Vol.197 (Pt A), p.790-798 |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Ag/N–TiO2 or Au/TiO2 composites Bacteria - drug effects Bacteria - growth & development Bread - analysis Bread - microbiology Chemical, microbiological and nutritional tests Food Contamination - analysis Food Contamination - prevention & control Food Packaging - instrumentation Food Preservation - instrumentation Food Preservation - methods Food Storage Nanoparticles - chemistry Paper package characteristics Paper package modified with Ag/TiO2–SiO2 Silicon Dioxide - pharmacology Silver - pharmacology Titanium - pharmacology White bread |
| title | Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2 |
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