EFFECT OF SILVER NANOPARTICLES AND GUM ARABIC COATINGS ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GREEN BELL PEPPER (CAPSICUM ANNUUM)

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HEDAYATI SARA; NIAKOUSARI MEHRDAD

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EFFECT OF SILVER NANOPARTICLES AND GUM ARABIC COATINGS ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GREEN BELL PEPPER (CAPSICUM ANNUUM)

Author(s)

HEDAYATI SARA | NIAKOUSARI MEHRDAD

Keywords

EDIBLE COATING

BELL PEPPER

SILVER NANOPARTICLES

GUM ARABIC

Abstract

GUM ARABIC IN AQUEOUS SOLUTION OF 10%, SILVER NANOPARTICLES, AND SILVER NANOPARTICLES -GUM ARABIC SOLUTION BLEND, COATINGS WERE FORMED DIRECTLY ON THE SURFACE OF GREEN BELL PEPPERS (CAPSICUM ANNUUM) AND WERE INCUBATED AT 7OC WITH A RELATIVE HUMIDITY OF ABOUT 90%. PEPPER QUALITY WAS EVALUATED BY WEIGHT LOSS, FIRMNESS RETENTION, ASCORBIC ACID CONTENT AND MICROBIAL DECAY. ALTHOUGH COATINGS OF ANY COMPOSITION DELAYED THESE CHANGES THE COMPARISONS AND EVALUATIONS SUGGEST THAT THE GUM ARABIC-SILVER NANOPARTICLES BLEND SIGNIFICANTLY HINDERED MICROORGANISMS’ GROWTH AND PHYSICOCHEMICAL LOSSES AND ENHANCED THE SHELF-LIFE OF GREEN BELL PEPPERS.

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APA: Copy

HEDAYATI, SARA, & NIAKOUSARI, MEHRDAD. (2013). EFFECT OF SILVER NANOPARTICLES AND GUM ARABIC COATINGS ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GREEN BELL PEPPER (CAPSICUM ANNUUM). ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926670/en

Vancouver: Copy

HEDAYATI SARA, NIAKOUSARI MEHRDAD. EFFECT OF SILVER NANOPARTICLES AND GUM ARABIC COATINGS ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GREEN BELL PEPPER (CAPSICUM ANNUUM). 2013. Available from: https://sid.ir/paper/926670/en

IEEE: Copy

SARA HEDAYATI, and MEHRDAD NIAKOUSARI, “EFFECT OF SILVER NANOPARTICLES AND GUM ARABIC COATINGS ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF GREEN BELL PEPPER (CAPSICUM ANNUUM),” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926670/en

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