Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 21, Issue 1, Pages 1923-1936Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1508162
Keywords
Nanocomposites; LDPE; shelf life; pikeperch fillet
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Sol-gel and melt-mixing processes, which are used for thesynthesis of low-density polyethylene/silver/titanium dioxide nanocomposites, can inactivate pathogens. In the sol-gel method, the nanocomposites were used to treat four selected microorganisms using the disk-diffusion method. In the melt-mixing method, fish coverage films were used to examine the shelflife of fish. TiO2 along with different concentrations of Ag (0%, 1%, 3%, and 5%) generated the nanocomposites. The maximum inhibition zone diameters (mm) for Staphylococcus aureus, Escherichia coli, Candida albicans, and Aspergillus niger in 3% Ag were measured. It was concluded that applying the LDPE/Ag/TiO2 nanocomposites produced could be beneficial for inactivation of pathogens.
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