Comparative Study on the Nano-material Aided the Fresh-keeping of Vegetables or Fruits

Azizeh Abdolmaleki¹ Mohammad Kazazi²

1) Iran, Islamic Azad University, Email:
2) Iran, Islamic Azad University

Publication : 3rd International Conference On Research Science And Technology(3rstconf.com)
Abstract :
Nowadays, antimicrobial, antioxidant and shelf life extension packages have been the new developments in food packaging industry among which active packaging is the widely studied one (Liu 2016). Application of nano structure materials as nano-adsorbent(Mahmoud et al. 2013) can inhibit the degradation reaction in compounds at different controlled rate to enhance food quality and safety. In this study, we have investigated the influence of three types of synthetic nano powders on keeping- fresh and quality of tomato at the fixed period of time. First, TiO2, metal organic framework (MOF), and NiFe2O4 coated with SiO2 were synthesized and characterized through x-ray diffraction and scanning electron microscopic methods. The obtained information verified nano sized compounds. The goal of this study was to evaluate the fresh-keeping effect of nano synthetic materials such as MOF, NiFe2O4@SiO2, and TiO2 on the Tomato. After 10 days, consequence of experiments was observed. During the exposure period, 0.5 g nanosized of mentioned species was applied for treatment comparing to control. Usage of nanoparicles in order to reduce the mold and decay of products demonstrated MOF is the best choose for tomato preservating in such period time.
Keywords : Nano structure keeping-fresh food packaging MOF.