چکیده مقاله
Preservative free breads are prone to rapid fungal spoilage, limiting shelf life and contributing to food waste This study designs multilayer biopolymeric coatings using chitosan alginate bilayers embedded with nisin and essential oils EOS for controlled enzymatic release and antifungal activity The coatings, applied to biodegradable polylactic acid PLA packaging, extend bread shelf life from 5 to 14 days at 25_x0017_6C by inhibiting Aspergillus and Penicillium growth 99% reduction Enzymatic triggers e g , amylases modulate release kinetics, achieving zero order profiles over 7 days In vivo tests on 100 bread samples confirm sensory preservation and microbial safety This eco friendly approach supports sustainable baking, reducing synthetic preservative reliance
کلیدواژهها
نویسندگان
Maryam Sokouni
Ph D candidate in food science and Technology, Department of Food Science and Technology,Faculty of Agriculture, Urmia, Iran
Mojtaba Nouri
Department of Food Science and Technology,Da c , Islamic Azad University,Damghan, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Behzad Beizaei
PhD student in Food Technology, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
شیوه ارجاع
Sokouni, Maryam and Nouri, Mojtaba and Eini, Morteza Jamshid and Beizaei, Behzad,1404,Design of Active Multilayer Biopolymeric Coatings with Controlled Enzymatic Release and Antifungal Activity to Enhance Shelf Life of Preservative-Free Breads in Biodegradable Packaging,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین