%0 Journal Article %A kargar, M. %A Ahari, H. %A Kakoolaki, Sh. %A Mizani, M. %T Research Article: Antimicrobial effects of silver/copper/titanium dioxide-nanocomposites synthesised by chemical reduction method to increase the shelf life of caviar (Huso huso) %J Iranian Journal of Fisheries Sciences %V 20 %N 1 %U http://jifro.ir/article-1-4280-en.html %R %D 2021 %K Chemical reduction method, Nanocomposites, Shelf life, Caviar, Antimicrobial tests., %X 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. %> http://jifro.ir/article-1-4280-en.pdf %P 13-31 %& 13 %! %9 Orginal research papers %L A-10-2219-5 %+ Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran %G eng %@ 1562-2916 %[ 2021