Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Aziziyan Dehkordi b.; ZAMINDAR N.; GHORBANI Z.; MOSAFFA L.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2020 | Volume:15 | Issue:1 Page(s): 83-92

Download Full-Text

Persian Verion

View:

447

Download:

Cites:

Information Journal Paper

Title

Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles

Author(s)

Aziziyan Dehkordi b. | ZAMINDAR N. | GHORBANI Z. | MOSAFFA L. | Issue Writer Certificate

Keywords

Cucumber slicesQ1

Nano-clayQ1

Modified atmosphere packagingQ1

Abstract

Background and Objectives: Food packaging is one of the main applications of nanotechnology in the food section. Clay nanoparticles are among the nanoparticles used in food packaging. In this study, the effect of packaging film containing Nano-clay particles on the characteristics of Cucumber slices was investigated. Materials & Methods: The effect of Nano-clay particles (0, 1 and 3%) and time (0, 3, 5, 7, 9 and 11 days) were studied in three replications in a completely randomized design. Cucumber slices were packaged in polypropylene (control samples) and polypropylene containing 1 and 3% Nano-clay hydrophilic bentonite under Modified atmosphere packaging. All samples were stored at 4 ± 1 ° C at a relative humidity (RH) of 90 ± 2 %. Microbial population was determined at 3-5 day intervals, and chemical properties, chlorophyll, texture, color were studied at 2-day intervals. Results: Control samples showed more loss of weight (p<0. 05) and higher L*, a* and b* during the storage (p<0. 01). Chlorophyll and firmness of the Cucumber slices in the film containing 3% of Nano-clay showed less decrease (p<0. 01). In addition, the application of modified atmosphere showed positive effect to preserve fruits and vegetables and packages containing clay nanoparticles significantly reduced the microbial population (p<0. 05). Conclusion: The packages containing clay nanoparticles under the modified atmosphere were more appropriate option than the control packaging in preserving the product.

Cites

No record.

References

No record.

Cite

APA: Copy

Aziziyan Dehkordi, b., ZAMINDAR, N., GHORBANI, Z., & MOSAFFA, L.. (2020). Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 15(1 ), 83-92. SID. https://sid.ir/paper/397695/en

Vancouver: Copy

Aziziyan Dehkordi b., ZAMINDAR N., GHORBANI Z., MOSAFFA L.. Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;15(1 ):83-92. Available from: https://sid.ir/paper/397695/en

IEEE: Copy

b. Aziziyan Dehkordi, N. ZAMINDAR, Z. GHORBANI, and L. MOSAFFA, “Changes in the Physicochemical and Microbial Properties of Fresh-cut Cucumber during Storage as Affected by Modified Atmosphere Packaging and Films of polypropylene Containing Clay Nanoparticles,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 15, no. 1 , pp. 83–92, 2020, [Online]. Available: https://sid.ir/paper/397695/en

Related Journal Papers