| Title |
Applications of nanotechnology and novel technologies to produce some safe food products |
| Type |
PhD |
| Supervisors |
Hassan Khalaf, Hassan El-Tanahy, Ashra Sharoba |
| Year |
2014 |
| Abstract |
Nanotechnology has emerged as one of the most innovative technologies and has the potential to improve food safety and quality. Antimicrobial activities of pullulan films (PEF) incorporated with silver nanoparticles (Ag NPs) 40 and 100 nm, zinc oxide nanoparticles (ZnO NPs) 100, 110 and 130 nm, oregano oil (OR) 1 and 2 % and rosemary oil (RO) 1 and 2%, against Staphylococcus aureus, Listeria monocytogens, E. coli O157:H7 and Salmonella typhimurium were evaluated in plate overlay assays (in vitro). In challenge studies, pullulan films containing the compounds effectively inhibited the pathogens associated with vacuum packaged meat and poultry products stored at 4°C for up to 3 weeks, as compared to control films. Additionally, the structure and cross-section of the films were evaluated using scanning electron microscope (SEM) and transmission electron microscopy (TEM). The storage stability of pullulan films incorporated (NPs) and (EOs) at different conditions were studied. Also, the pullulan coating which incorporated with nisin and rosemary oil were applied on eggs and tomatoes. From modern techniques, an olfaction system based on colorimetric sensor array, biosensor and oxygen sensor were developed and applied on fish, beef and poultry for freshness evaluation.
The results from this study demonstrated that edible films made from pullulan and incorporated with (NPs) or (EOs) may improve the safety of refrigerated, fresh or further processed meat and poultry products. The optimum conditions for storage pullulan films incorporated (NPs) and/or (EOs) were 4°C, 90%RH and dark condition. The pullulan coating was a good technique to prolong shelf-life of eggs and tomatoes. Seventeen chemically responsive dyes were selected according to their sensitivity to volatile compounds typically occurring during spoilage in fish and meat in order to design new colorimetric sensor. Furthermore, biosensor and oxygen sensor a promising technology to monitor fish and meat spoilage.
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| Keywords |
Nanotechnology, silver nanoparticles, zinc oxide nanoparticles, oregano, rosemary, nisin, pullulan edible film, edible coating, antibacterial activity, storage stability, colorimetric sensor, biosensor, oxygen sensor. |
| University |
Benha |
| Country |
Egypt |
| Full Paper |
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