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IJFS 2021, 20 Back to browse issues page
Research Article: Antimicrobial effects of silver/copper/titanium dioxide-nanocomposites synthesised by chemical reduction method to increase the shelf life of caviar (Huso huso)
M. Kargar, H. Ahari *, Sh. Kakoolaki, M. Mizani
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , dr.h.ahari@gmail.com
Abstract:   (552 Views)
This paper focuses on the use of incorporation of silver (Ag) and copper (Cu) nanoparticles in titanium dioxide (TiO2) nanocomposites, as Ag/Cu/TiO2 nanocomposite was synthetized through the chemical reduction method against food borne microorganisms. The antimicrobial effect of Ag/Cu/Tio2 nanocomposite demonstrated a considerable antimicrobial activity as order as Escherichia coli > Staphylococcus aureus > Aspergillus niger. The results of the agar diffusion test exhibited no halo growth around the discs of four nanocomposite samples, which indicated the perfect inhibitory effect of synthesized Ag/Cu/TiO2 nanocomposites against the afore-mentioned bacteria. Scanning electron microscopy (SEM) analysis exhibited that Ag and Cu nanoparticles were homogeneously distributed into the TiO2 nanocomposite. Furthermore, the results of inductive coupled plasma mass spectrometry (ICP-MS) method showed that 0/168 ppm of Ag was released to caviar samples on 32nd day and 62nd days of the experiment. All findings indicated that the combined usage of Ag/Cu/Tio2 nanoparticles could meet all desirable objectives including increase of antimicrobial activity and reduction release of Ag nanoparticles into the caviar, which extends caviar shelf life.
Keywords: Chemical reduction method, Nanocomposites, Shelf life, Caviar, Antimicrobial tests.
Full-Text [PDF 816 kb]   (192 Downloads)    
Type of Study: Orginal research papers | Subject: Biotechnology
Received: 2020/03/31 | Accepted: 2020/07/26 | Published: 2021/01/21
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kargar M, Ahari H, Kakoolaki S, Mizani M. Research Article: Antimicrobial effects of silver/copper/titanium dioxide-nanocomposites synthesised by chemical reduction method to increase the shelf life of caviar (Huso huso). IJFS. 2021; 20 (1) :13-31
URL: http://jifro.ir/article-1-4280-en.html


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Volume 20, Issue 1 (2021) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
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