پایان نامه مقایسه تاثیر بسته بندی فیلم های نانو نقره و پلی اتیلن معمولی بر رشد انواع قارچ نان

فهرست:

فهرست مطالب

1- فصل اول: مقدمه و بیان مسئله. 1

1-1 بیان مسئله. 2

1-1-1 زمینه تحقیق.. 2

1-1-2 دلایل انتخاب موضوع. 30

1-1-3 پیش زمینه. 31

1-1-4 نارسائی های موجود در زمینه موضوع. 32

1-1-5 ضرورت انجام کار 32

1-2 اهداف.. 33

1-3 فرضیات.. 33

2- فصل دوم: بررسی متون. 34

2-1 عوامل موثر بر ماندگاری نان. 35

2-1-1 میکروارگانیسم ها 35

2-1-2 بیاتی نان. 36

2-2 مختصری از روش های بسته بندی نان. 37

2-3 روش های سنتی و مرسوم برای افزایش ماندگاری نان. 37

2-3-1 بسته بندی با اتمسفر اصلاح شده(MAP) 37

2-3-2 افزودنی های ضدمیکروبی.. 38

2-3-3 بسته بندی فعال. 39

2-4 استفاده از نانوکامپوزیت ها در بسته بندی.. 41

2-5 اثر نانوکامپوزیت روی میکروارگانیسم ها: 42

2-6 استفاده از نانوکامپوزیت ها به عنوان عوامل ضدمیکروبی در بسته بندی.. 45

2-7 مخاطرات استفاده از نانوکامپوزیت ها در بسته بندی مواد غذایی.. 49

3- فصل سوم: روش پژوهش... 52

3-1 نوع پژوهش... 53

3-2 مراحل انجام پژوهش... 53

3-2-1 جامعه و محیط انجام پژوهش... 53

3-2-2 روش نمونه گیری و حجم نمونه. 53

3-2-3 اصول آزمون. 54

3-2-4 مواد و وسایل.. 54

3-2-5 روش انجام آزمون. 55

3-2-6 روش تحلیل داده ها 57

3-3 امکانات و محدودیت های پژوهش... 57

3-3-1 امکانات پژوهش... 57

3-3-2 محدودیت های پژوهش... 57

3-4 ملاحضات اخلاقی.. 58

3-5 تعریف واژه ها 58

4- فصل چهارم: یافته ها 59

4-1 تاثیر نوع فیلم روی فلور قارچی نان. 60

4-2 تاثیر مدت نگهداری بر  فلور قارچی نان. 63

4-3 تاثیر نوع نان بر فلور قارچی.. 64

4-4 تاثیر نوع قارچ بر میزان رشد. 74

5- فصل پنجم: بحث، نتیجه گیری و ارائه پیشنهاد ها 76

5-1 بحث.. 77

5-2 نتیجه گیری و پیشنهادات.. 82

منابع.....................................................................................................................................................83

منبع:

Ahari, H., G. Peykan, et al. (2008). Food Hygiene, Nanotechnology Approach. tehran, parto vaghee. (In persian)

Al-Hassan, A. and M. Norziah (2012). "Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers." Food Hydrocolloids 26(1): 108-117.

Alhendi, A. and R. Choudhary (2013). "Current Practices in Bread Packaging and Possibility of Improving Bread Shelf Life by Nanotechnology."

Asnaashari, M. and N. Sedaghat (2012). Reduce waste bread with new techniques and products packaged bread and bakery industries. National Conference on Food Industry. Islamic Azad University of Quchan.

Ataee, R., J. Derakhshanpour, et al. (2011). "Antibacterial effect of calcium carbonate nanoparticles on Agrobacterium tumefuciens." Iranian Journal of Mlitary Medicine 13(2): 65-70.

Ayranci, E. and S. Tunc (2003). "A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods." Food Chemistry 80(3): 423-431.

Azeredo, H. (2009). "Nanocomposites for food packaging applications." Food Research International 42(9): 1240-1253.

Basniwal, R. K., H. S. Buttar, et al. (2011). "Curcumin nanoparticles: preparation, characterization, and antimicrobial study." Journal of agricultural and food chemistry 59(5): 2056-2061.

Bradley, E. L., L. Castle, et al. (2011). "Applications of nanomaterials in food packaging with a consideration of opportunities for developing countries." Trends in food science & technology 22(11): 604-610.

Brook, L., P. Evans, et al. (2007). "Highly bioactive silver and silver/titania composite films grown by chemical vapour deposition." Journal of Photochemistry and Photobiology A: Chemistry 187(1): 53-63.

Chaloupka, K., Y. Malam, et al. (2010). "Nanosilver as a new generation of nanoproduct in biomedical applications." Trends in biotechnology 28(11): 580-588.

Chen, X. and H. Schluesener (2008). "Nanosilver: a nanoproduct in medical application." Toxicology letters 176(1): 1-12.

Chivrac, F., E. Pollet, et al. (2009). "Progress in nano-biocomposites based on polysaccharides and nanoclays." Materials Science and Engineering: R: Reports 67(1): 1-17.

Cioffi, N., L. Torsi, et al. (2005). "Copper nanoparticle/polymer composites with antifungal and bacteriostatic properties." Chemistry of materials 17(21): 5255-5262.

Damm, C., H. Münstedt, et al. (2008). "The antimicrobial efficacy of polyamide 6/silver-nano-and microcomposites." Materials Chemistry and Physics 108(1): 61-66.

Darder, M., P. Aranda, et al. (2007). "Bionanocomposites: a new concept of ecological, bioinspired, and functional hybrid materials." Advanced Materials 19(10): 1309-1319.

de Azeredo, H. M. C. (2012). Antimicrobial activity of nanomaterials for food packaging applications. Nano-Antimicrobials, Springer.

De Moura, M. R., L. H. Mattoso, et al. (2012). "Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging." Journal of Food Engineering 109(3): 520-524.

Degirmencioglu, N., D. Göcmen, et al. (2011). Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread. Journal of food science and technology. 48: 236-241.

Dodi, M., N. Naghsh, et al. (2011). "Effect of silver nanoparticles on gram negative bacterial pathogens resistant to beta-lactam antibiotics with a broad spectrum (ESBLs)." Journal of Laboratory Medicine 5(2): 44-51.

Emamifar, A., M. Kadivar, et al. (2011). "Effects of nanocomposite packaging containing silver and zinc oxide on the shelf-life of fresh orange juice." Iranian Journal of Nutrition Sciences & Food Technology 6(1): 57-67. (In persian)

Esmailzadeh, H., R. Khaksar, et al. (2013). "New generation of food packaging based on nanoparticles: A review on mechanism and antimicrobial properties of silver nanoparticles." Iranian Journal of Nutrition Sciences & Food Technology 7(5): 837-844. (In persian)

FAO (2013). FAO Statistical YearBook.

Fisher, D. (2008). "The Next Innovative Wave: Nanotechnology in Packaging." Rochester institute of technology.

Fortner, J., D. Lyon, et al. (2005). "C60 in water: nanocrystal formation and microbial response." Environmental Science & Technology 39(11): 4307-4316.

Forughi, S., a. Dabbagh Moghaddam, et al. (2011). "A Survey on the Shelf life Extension of Foods with Nanofilms." Army University of Medical Sciences 9(2): 81-86.

Ghanbarzadeh, B., H. Almasi, et al. (2009). biodegradable`s Biopolymers  and edible in food packaging and pharmaceuticals, Amirkabir University of Technology (Tehran Polytechnic).(In persian)

Gorenšek, M. and P. Recelj (2007). "Nanosilver functionalized cotton fabric." Textile Research Journal 77(3): 138-141.

Gutiérrez, l., R. Batlle, et al. (2011). "Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten‐Free Sliced Bread." Packag. Technol. Sci. 24: 485-494.

Guynot, M., V. Sanchis, et al. (2003). "Mold‐free Shelf‐life Extension of Bakery Products by Active Packaging." Journal of food science 68(8): 2547-2552.

Haghighi, F., S. Rodbar Mohammadi, et al. (2011). "The Evaluation of Antifungal Activity of Titanium Dioxide Nanoparticles and Ethylene Diamine Tetra Acetic Asid on Growth Inhibition of Standard Strain of Candida albicans." Armaghane Danesh 15(2).

Han, W., Y. Yu, et al. (2011). "Application and safety assessment for nano-composite materials in food packaging." Chinese Science Bulletin 56(12): 1216-1225.

Hashemi Tabatabaei, R. (2013). Effects of nanoclay and K-Carrageenan on physicochemical characteristics and parameters of the GAB equation and the adsorption temperature of gelatin Cold-watered Fish. Gorgan, Gorgan University of Agricultural Sciences and Natural Resources. (In persian)

Hayati Roodbari, n., S. amirinia, et al. (2013). "Replacing of antibiotic with nano silver in bull sperm extenders." New Cellular and Molecular Biotechnology Journal 3(10): 59-65.

Hezavehie, E., Z. Hejazi, et al. (2009). "Antimicrobial effects of silver nanoparticles on medical textiles." Textile Science and Technology 4(1).

Hosseinzade, E., M. R. Samarghandi, et al. (2012). "Effect of Zinc Oxide(ZnO) nanoparticles on Death  kinetics of gram-negative and positive Bacterium." Babol University of Medical Sciences 14(5).

Hussain, S. and K. Jamil (2012). "Studies on the shelf life enhancement of traditional leavened bread." Pakistan Journal of Biochemistry and Molecular Biology (PJBMB) 45(2).

Iranmanesh, M. (2008). "Edible coatings and films." Technology and Packaging Industry Development 35: 41-48.

Kargar, M. H. and H. Mozaffari (1376). Survey of Quality of Yazd city bakery bread and Environmental Health. yazd, yazd University of Medical Science and Health Services. (In persian)

Karimi, M. (2006). Evaluation of the influence of different levels of sodium stearoyl lactylate (SSL) on dough rheological properties and quality of Taftoon. Department of Food Science and Technology. tehran, Shahid Beheshti University of Medical Science and Health Services Collage of Nutrition and Food Technology. (In persian)

Khatibi Bardsiri, A., M. Hasan Zadeh, et al. (2012). Nanotechnology Applications In Food Industries And Products Bioimmune. National Conference on Modern Topics in Agriculture. I. A. U. o. Saveh. Saveh.

Kirwan, M. J. and J. W. Strawbridge (2003). "7 Plastics in food packaging." Food packaging technology: 174.

Kooch, C. (2007). Nanostructured Materials. Esfehan, Nosooh.

Lainez, E., F. Vergara, et al. (2008). "Quality and microbial stability of partially baked bread during refrigerated storage." Journal of Food Engineering 89(4): 414-418.

Lee, K. Y., J. Shim, et al. (2004). "Mechanical properties of gellan and gelatin composite films." Carbohydrate Polymers 56(2): 251-254.

Leuschner, R., M. O'Callaghan, et al. (1999). "Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions." Journal of food science 64(3): 543-546.

Li, F., K. Li, et al. (2010). "Viral Coat Proteins as Flexible Nano‐Building‐Blocks for Nanoparticle Encapsulation." Small 6(20): 2301-2308.

Lo, J., S.-J. Chen, et al. (2009). "Performance of a Diaphragmed Microlens for a Packaged Microspectrometer." Sensors 9(2): 859-868.

Marsh, K. and B. Bugusu (2007). "Food packaging—roles, materials, and environmental issues." Journal of food science 72(3): R39-R55.

Mikaeili, A. (2003). investigation of fungal species  Dry bread  and flour  in Kermanshah in 1382 Ninth Congress of Iranian Nutrition. Tabtiz university of medical sciences.

Mohammadi, H. and E. Balouch (2013). Nanotechnology in foods of animal origin Tehran, Rashedin. (In persian)

Moradi, O. and M. Binesh (2011). "Effects of silver and titanium dioxide nanoparticles in polyethylene packaging used in Mazafati variety of storage on microbial changes during the past 6 months." Journal of Microbial Biotechnology 2(4).

Nafchi, A. M., A. K. Alias, et al. (2012). "Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxide." Journal of Food Engineering 113(4): 511-519.

Naghsh, N., M. Doudi, et al. (2013). "The synergic effect of alcholic eucalyptus and nanosilver on colony count of Aspergilus." Gorgan University of Medical Sciences 14(4).

Naghsh, N., M. Safari, et al. (2012). "Effect of silver nanoparticles on the growth of Escherichia coli." Qom University of Medical Sciences 6(2): 65-68.

Negahdary, M. and M. Ajdary (2014). "The Toxicity of Gold, Silver, and Zinc Oxide Nanoparticles on LDH Enzyme in Male Mice." Annual Review & Research in Biology 4(8).

nikouzadeh, h. (2007). effects of the Addition of Oat Barn and Psylliu Husk on the Rheological Characteristics of Dough and Quality and Shelf Life Stability of Sangak Bread. Department of Food Science and Technology. tehran, Shahid Beheshti University of Medical Science and Health Services Collage of Nutrition and Food Technology.

Nowack, B., H. F. Krug, et al. (2011). "120 years of nanosilver history: implications for policy makers." Environmental science & technology 45(4): 1177-1183.

Parra, Á. P. (2012). Smart packaging. Interaction and security for a better quality of life. Proceedings IV Workshop on Technology for Healthcare and Healthy Lifestyle, ITACA-TSB.

Payan, M. and M. Hamedi (2013). "Application of active packaging in foods - A review

" Journal of food science and technology 10(1): 49-68.

Payan, R. (2008). Cereal Production Technology. Tehran, Ayzh. (In persian)

Piro Mousavi, F., A. Heydari Nasab, et al. (2013). "Films containing silver nanoparticles effect on shelf life of fresh date Mazafati." Food Technology and Nutrition 10(4): 65-72. (In persian)

Rajabzadeh, N. (2008). Bread Technology. tehran, University of Tehran. (In persian)

Roco, M. C. (2007). "National nanotechnology initiative-past, present, future." Handbook on nanoscience, engineering and technology 2.

Ronda, F., P. A. Caballero, et al. (2011). "Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness." Journal of cereal science 53(1): 97-103.

Salehifar, M., M. H. B. Nejad, et al. (2013). "Effect of LDPE/MWCNT films on the shelf life of Iranian Lavash bread." European Journal of Experimental Biology 3(6): 183-188.

Sattari, M., H. Afshari, et al. (2012). "Tasire bastebandi ba filmhayee nanoei bar vizhegihaye nan." Food Technology & Nutrition 9: 3. (In persian)

Sattari Najafabadi, M., S. Minaee, et al. (2010). "Effects of nanofilms packaging on organoleptic and microbial properties of bread." Iranian Journal of Nutrition Sciences & Food Technology 4(4): 65-74. (In persian)

Sattari Najafabadi, M., S. Minaee, et al. (2012). "Effect of films containing nanoparticles on prevention of moisture loss packaged loaf bread." Iranian Journal of Biosystems Engineering 42(7): 141-149.

Siracusa, V., P. Rocculi, et al. (2008). "Biodegradable polymers for food packaging: a review." Trends in Food Science & Technology 19(12): 634-643.

Soltani, M., M. Ghodratnema, et al. (2009). "The inhibitory effect of silver nanoparticles on the bacterial fish pathogens, Streptococcus iniae, Lactococcusgarvieae, Yersinia ruckeri and Aeromonashydrophila." Iranian Journal of Veterinary Medicine 3(5).

Son, W. K., J. H. Youk, et al. (2006). "Antimicrobial cellulose acetate nanofibers containing silver nanoparticles." Carbohydrate Polymers 65(4): 430-434.

Sorrentino, A., G. Gorrasi, et al. (2007). "Potential perspectives of bio-nanocomposites for food packaging applications." Trends in Food Science & Technology 18(2): 84-95.

Sozer, N. and J. L. Kokini (2009). "Nanotechnology and its applications in the food sector." Trends in biotechnology 27(2): 82-89.

Stampfli, N., M. Siegrist, et al. (2010). "Acceptance of nanotechnology in food and food packaging: a path model analysis." Journal of Risk Research 13(3): 353-365.

Suppakul, P., J. Miltz, et al. (2003). "Active packaging technologies with an emphasis on antimicrobial packaging and its applications." Journal of Food Science 68(2): 408-420.

Tajarrodi, A. and A. Kiyazadeh (2007). "Comparison of methods for the production of silver nanoparticles." Journal of Nanotechnology 6(117): 217.

Tayel, A. A., W. F. EL‐TRAS, et al. (2011). "Antibacterial action of zinc oxide nanoparticles against foodborne pathogens." Journal of Food Safety 31(2): 211-218.

Tian, F., E. A. Decker, et al. (2012). "Development of an iron chelating polyethylene film for active packaging applications." J Agric Food Chem 60(8): 2046-2052.

Valipour Mtlagh, N., M. T. Hamed Mousavian, et al. (2009). "Packages containing nanosilver impact on biological and physical properties of barberry with conventional polyethylene packages." Food Research - Knowledge of Agriculture.

Vermeiren, L., F. Devlieghere, et al. (1999). "Developments in the active packaging of foods." Trends in Food Science & Technology 10(3): 77-86.

Zehra, A. (2011). "Effect of Packaging on the Quality and Shelf-life of Minimally Processed/Ready to Eat Foods." Academic Food Journal 9(4): 36-41.