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Iranian Journal of Fisheries Sciences، جلد ۲۰، شماره ۱، صفحات ۱۳-۳۱
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Research Article: Antimicrobial effects of silver/copper/titanium dioxide-nanocomposites synthesised by chemical reduction method to increase the shelf life of caviar (Huso huso) |
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| چکیده انگلیسی مقاله |
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. |
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| کلیدواژه‌های انگلیسی مقاله |
Chemical reduction method, Nanocomposites, Shelf life, Caviar, Antimicrobial tests. |
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| نویسندگان مقاله |
| M. kargar
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| H. Ahari
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| Sh. Kakoolaki
Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran
| M. Mizani
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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| نشانی اینترنتی |
http://jifro.ir/browse.php?a_code=A-10-2219-5&slc_lang=en&sid=1 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
Biotechnology |
| نوع مقاله منتشر شده |
پژوهشی |
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