عبدالله رمضانی قرا

This research was aimed to investigate the morphological, mechanical, and antimicrobial activities of Polyethylene terephthalate (PET) incorporated with TiO2 and ZnO nanoparticles for shelf-life extension of mayonnaise sauce using twin-screw extrusion method. Structure, morphology and particle size were investigated using FE-SEM. FE-SEM indicated that PET/TiO2 shows more homogenous dispersion and distribution of nanoparticles than PET/ZnO. Moreover, PET/TiO2 was more effective than PET/ZnO against bacteria species at 30, 60 and 90 days of shelf-life of mayonnaise sauce. Elastic modulus and tensile strength of PET/TiO2 based bottles increased compared to PET/ZnO. Elongation at break was decreased in PET/ZnO as compared with PET. It seems PET/TiO2 is appropriate candidate for food active packing, especially for mayonnaise sauce packing without chemical preservative.