Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

POUYAMANESH, Mobina; AHARI, Hamed; ANVAR, Amir Ali; KARIM, Guity

doi:10.1590/fst.67020

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.67020 copy

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This article focuses on increasing the shelf life of both pasteurized (Pa) and traditional (Tr) butters wrapped in Ag-Low Density Polyethylene (LDPE) film in concentration of 2.5%, 7.5%, 12.5%, and 17.5% at refrigerated temperature up to one month. Silver nanoparticles were synthesized (20.63 nm) through the chemical reduction followed by the melt mixing method to produce Ag-LDPE films. A mixed model-ANOVA Repeated Measurement presented that total bacteria, S. aureus and E. coli were eliminated from the Pasteurized butter samples wrapped with 17.5% Ag/LDPE films. In comparison, psychrophilic bacteria can be eradicated by 2.5-17.5% Ag/LDPE films after 30d. Peroxide value showed a slight fall from 0.50 and 0.28 meq/kg, respectively for Pa and Tr butters on the 1st day in the control group to 0.31 and 0.24 meq/kg, respectively in the butter wrapped with 17.5% Ag-LDPE film at the end of the storage with no significant difference (p > 0.05) with other treatments. Iodine value was decreased after 30d. It is concluded that the use of 17.5% Ag/LDPE as a coating of butter can safely preserve pasteurized butter at least a month.

Keywords:
butter; nano silver; chemical reduction; melt mixing; LDPE packaging

Bacteria	D	But	Ag-nanocomposite%					SE	NS (Institute of Standard and Industrial Research of Iran, 2012bInstitute of Standard and Industrial Research of Iran – ISIRI. (2012b). Bacterial count procedure (No. 5275). Iran: ISIRI.)
			0	2.5	7.5	12.5	17.5
Total count ***	1	P	14.66^aA	11.66^bA	8.66^cA	8.33^c	7.33^c	3.43	<7.5×10⁴
		T	191.00^aA	180.00^bA	127.66^cA	111.00^dA	86.66^eA	3.43
	30	P	229.66^aB	87.00^bB	35.00^cB	ND	ND	3.43
		T	290.66^aB	260.66^bB	229.66^cB	83.33^dB	16.00^eB	3.43
Staphylococcus C+ ***	1	P	19.33^aA	5.00 ^bA	5.00^bA	4.00^bA	ND	1.07	0
		T	9.00^aA	9.00^aA	1.33^bA	2.13^bA	2.66^bA	1.07
	30	P	20.66^aA	12.33^bB	4.66^cA	4.66^cA	ND	1.07
		T	270.66^aB	175.66^bB	35.57^cB	69.33^dB	54.00^eB	1.07
E. coli ***	1	P	33.33^aA	31.00^aA	31.66^aA	6.33^b	4.75^b	0.64	0
		T	285.00^aA	280.00^aA	290.00^aA	290.00^aA	22.50^bA	0.64
	30	P	33.00^aA	31.00^aA	6.33^bB	ND	ND	0.64
		T	38.33^aB	32.33^bB	32.00^bB	2.00^cB	1.33^cB	0.64
Psychrophilic b. ***	1	P	163.33^A	ND	ND	ND	ND	4.76	10⁴
		T	203.33^A	ND	ND	ND	ND	4.76
	30	P	171.66^B	ND	ND	ND	ND	4.76
		T	290.66^aB	266.00^b	260.33^b	110.33^c	79.00^d	4.76

Bacteria	D	But	Ag-nanocomposite%						SE	NS
			0	2.5	7.5	12.5		17.5
Moisture (%)	1	P	14.23^aA	14.22^aA	14.24^aA	14.23^aA	14.22^aA		0.02	<16%
		T	15.71^aB	15.66^aB	15.70^aB	15.73^aB	15.69^aB		0.02
	30	P	14.05^aA	13.98^aA	13.88^aA	13.80^aA	13.73^aA		0.02
		T	15.53^aB	15.45^aB	15.38^aB	15.32^aB	15.26^aB		0.02
SNF (%)	1	P	1.25^aA	1.23^aA	1.25^aA	1.22^aA		1.22^aA	0.01	<2%
		T	1.57^aA	1.58^aA	1.53^aA	1.58^aA		1.58^aA	0.01
	30	P	1.29^aA	1.25^aA	1.24^aA	1.24^aA		1.28^aA	0.01
		T	1.66^aA	1.66^aA	1.66^aA	1.66^aA		1.65^aA	0.01
Fat (%)	1	P	84.39^aA	84.29^aA	84.40^aA	84.35^aA		84.33^aA	0.01	>82%
		T	82.87^aB	82.76^aB	82.79^aB	82.80^aB		82.80^aB	0.01
	30	P	84.37^aA	84.29^aA	84.30^aA	84.33^aA		84.31^aA	0.01
		T	84.37^aA	84.29^aA	84.30^aA	84.33^aA		84.32^aA	0.01

FFA	Day	Butter	SE	NS
C4	NA	P 4.48^a	0.05	1-5
		T 5.58^b	0.05
C6	NA	P 2.47^a	0.05	0.8-3.6
		T 2.61^a	0.05
C8	NA	P 1.45^a	0.03	0.5-1.8
		T 1.78^a	0.03
C10	NA	P 2.11^a	0.03	1.7-3.9
		T 2.80^a	0.03
C12	NA	P 3.14^a	0.05	2.2-4.5
		T 3.81^a	0.05
C14	NA	P 8.42^a	0.03	5.4-14
		T 9.51^b	0.03
C14:1	NA	P 1.69^a	0.04	0.5-1.8
		T 1.80^a	0.04
C16	NA	P33.94^a	0.07	22-41
		T34.82^a	0.07
C16:1	NA	P 1.23^a	0.02	0.7-6
		T 2.07^a	0.02
C18	1	P11.50^aA	0.02	6-15
		T11.50^aA	0.03
	30	P11.50^aA	0.02
		T12.27^aB	0.03
C18:1		P 23.53^a	0.03	18-38
		T 18.44^b	0.03
C18:2	1	P 3.40^aA	0.02	0.7-5.5
		T 4.90^bA	0.03
	30	P 4.90^aB	0.02
		T 4.63^aB	0.03
C20	NA	P 0.04^a	0.02	0.05-1
		T 0.80^b	0.03

Property	D	B	Ag-nanocomposite%					SE	NS
			0	2.5	7.5	12.5	17.5
Peroxide (meq/kg)	1	P	0.56^aA	0.58^aA	0.57^aA	0.58^aA	0.59^aA	0.66	<1
		T	0.30^aB	0.28^aB	0.29^aB	0.26^aB	0.24^aB	0.66
	30	P	0.50^aA	0.49^aA	0.41^aA	0.31^bB	0.31^bB	0.66
		T	0.28^aB	0.26^aB	0.28^aB	0.24^aB	0.24^aB	0.66
Melting point (°C)	1	P	30.67^aA	30.66^a	30.33^aA	29.00^aA	30.00^aA	0.66	28-34
Melting point (°C)		T	32.00^aAB	31.66^a	32.67^aB	33.00^aB	33.00^aB	0.66
	30	P	30.00^aA	30.00^a	30.00^aA	27.00^bA	28.00^bA	0.66
		T	33.00^aB	32.00^a	32.66^aB	32.66^aB	32.00^aB	0.66
Iodine (I₂ g/100g)	1	P	31.29^a	31.85^a	32.16^aA	30.95^a	30.32^aA	1.51	26-40
		T	29.56^a	29.49^a	29.53^aA	28.91^a	28.92^aA	1.51
	30	P	30.72^a	31.34^a	31.00^aA	31.12^a	30.46^aA	1.51
		T	28.52^a	28.04^a	27.83^aB	28.62^a	25.26^bB	1.51
Acid Oleic base (%)	1	P	0.19^a	0.18^a	0.18^a	0.19^a	0.18^a	0.01	<0.3
		T	0.14^a	0.14^a	0.14^a	0.14^a	0.14^a	0.01
	30	P	0.18^a	0.18^a	0.18^a	0.18^a	0.17^a	0.01
		T	0.14^a	0.14^a	0.14^a	0.14^a	0.13^a	0.01
Saponification (mg KOH/g)	1	P	236.61^aA	234.70^bA	234.44^bA	234.69^bA	234.55^bA	1.29	225-235
		T	234.55^aA	234.15^aA	233.06^aA	234.32^aA	234.22^aA	1.29
	30	P	236.25^aA	231.45^bA	230.81^bA	229.65^bA	228.26^bA	1.29
		T	233.47^aA	234.07^aA	232.28^aA	233.60^aA	233.88^aA	1.29

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[1] *Corresponding author: dr.h.ahari@gmail.com