期刊
FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 -, 页码 -出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.67020
关键词
butter; nano silver; chemical reduction; melt mixing; LDPE packaging
The study found that the use of 17.5% Ag/LDPE film can effectively eliminate bacteria in butter without affecting the butter's oxidative indicators.
This article focuses on increasing the shelf life of both pasteurized (Pa) and traditional (Tr) butters wrapped in Ag-Low Density Polyethylene (LDPE) film in concentration of 2.5%, 7.5%, 12.5%, and 17.5% at refrigerated temperature up to one month. Silver nanoparticles were synthesized (20.63 nm) through the chemical reduction followed by the melt mixing method to produce AgLDPE films. A mixed model-ANOVA Repeated Measurement presented that total bacteria, S. aureus and E. coli were eliminated from the Pasteurized butter samples wrapped with 17.5% Ag/LDPE films. In comparison, psychrophilic bacteria can be eradicated by 2.5-17.5% Ag/LDPE films after 30d. Peroxide value showed a slight fall from 0.50 and 0.28 meq/kg, respectively for Pa and Tr butters on the 1st day in the control group to 0.31 and 0.24 meq/kg, respectively in the butter wrapped with 17.5% Ag-LDPE film at the end of the storage with no significant difference (p > 0.05) with other treatments. Iodine value was decreased after 30d. It is concluded that the use of 17.5% Ag/LDPE as a coating of butter can safely preserve pasteurized butter at least a month.
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