University of Jiroft | Abdollah Ramazani

Research

Title	Effect of Polyethylene terephthalate incorporated with Titanium dioxide and Zinc oxide nanoparticles on shelf-life extension of mayonnaise sauce
Type	Article
Keywords	Mayonnaise sauce, Nanoparticles, Polyethylene terephthalate, Shelf-life extension
Researchers	Naser Kohanniya, Faranak Bigmohammadi, Abdollah Ramazani, Kooshan Nayebzadeh

Abstract

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.