Effects of Gamma Irradiation and Silver Nano Particles on Microbiological Characteristics of Saffron,Using Hurdle Technology |
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Authors: | E Hamid Sales F Motamedi Sedeh S Rajabifar |
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Institution: | (1) Department of Food Industry, Faculty of Agriculture, Varamin Branch, Islamic Azad University, Varamin, Iran;(2) Agricultural, Medical and Industrial Research School (AMIRS), Karaj, Iran; |
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Abstract: | Saffron, a plant from the Iridaceae family, is the world’s most expensive spice. Gamma irradiation and silver nano particles
whose uses are gradually increasing worldwide, have positive effects on preventing decay by sterilizing the microorganisms
and by improving the safety without compromising the nutritional properties and sensory quality of the foods. In the present
study combination effects of gamma irradiation and silver nano particles packaging on the microbial contamination of saffron
were considered during storage. A combination of hurdles can ensure stability and microbial safety of foods. For this purpose,
saffron samples were packaged by Poly Ethylene films that posses up to 300 ppm nano silver particles as antimicrobial agents
and then irradiated in cobalt-60 irradiator (gamma cell Model: PX30, dose rate 0.55 Gry/Sec) to 0, 1, 2,3 and 4 kGy at room
temperature. The antimicrobial activities against Total Aerobic Mesophilic Bacteria, Entrobacteriace, Escherichia Coli and Clostridium Perfringines were higher in the irradiated samples, demonstrating the inhibition zone for their growth. Irradiation of the saffron samples
packaged by Poly Ethylene films with nano silver particles showed the best results for decreasing microbial contamination
at 2 kGy and for Poly Ethylene films without silver nano particles; it was 4 kGy. |
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Keywords: | Saffron Gamma irradiation Silver nano particles Microbiological characteristics |
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