Title : ( Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris) )
Authors: nasser valipoor motlagh , Mohammad Taghi Hamed Mosavian , Sayed Ali Mortazavi , A. Tamizi ,
Full TextAbstract
In this research, the effects of low-density polyethylene (LDPE) packages containing micrometer-sized silver particles (LDPE-Ag) on microbial and sensory factors of dried barberry were investigated in comparison with the pure LDPE packages. LDPE-Ag packages with 1% and 2% concentrations of silver particles statistically caused a decrease in the microbial growth of barberry, especially in the case of mold and total bacteria count, compared with the pure LDPE packages. The taste, aroma, appearance, and total acceptance were evaluated by trained panelists using the 9-point hedonic scale. This test showed improvement of all these factors in the samples related to packages containing 1% and 2% concentrations of silver particles in comparison with other samples.
Keywords
, antimicrobial effects, Barberry (Berberis vulgaris), low-density polyethylene package, micrometer-sized silver particle, sensory properties
@article{paperid:1027873,
author = {Valipoor Motlagh, Nasser and Hamed Mosavian, Mohammad Taghi and Mortazavi, Sayed Ali and A. Tamizi},
title = {Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris)},
journal = {Journal of Food Science},
year = {2012},
volume = {77},
number = {1},
month = {January},
issn = {0022-1147},
keywords = {antimicrobial effects; Barberry (Berberis vulgaris); low-density polyethylene package; micrometer-sized silver
particle; sensory properties},
}
%0 Journal Article
%T Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris)
%A Valipoor Motlagh, Nasser
%A Hamed Mosavian, Mohammad Taghi
%A Mortazavi, Sayed Ali
%A A. Tamizi
%J Journal of Food Science
%@ 0022-1147
%D 2012
