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Chemical and sensory changes of different dairy products during storage in packages containing nanocrystallised TiO 2
Author(s) -
Peter Anca,
Nicula Camelia,
MihalyCozmuta Anca,
MihalyCozmuta Leonard,
Indrea Emil
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.02992.x
Subject(s) - food science , fourier transform infrared spectroscopy , titratable acid , polyethylene , chemistry , flavour , texture (cosmology) , rutile , materials science , chemical engineering , organic chemistry , artificial intelligence , computer science , engineering , image (mathematics)
Summary The chemical changes of three types of cheese, yoghurt and kefir were evaluated during storage in packages containing TiO 2 with two different compositions of the mixed anatase–rutile phase. The influence of TiO 2 packaging during storage on titratable acidity and fat content and on the external aspect was investigated. Fourier Transformed Infrared Spectroscopy (FTIR) analyses were performed to establish whether the TiO 2 penetrated the food during storage. The results showed that the TiO 2 nanoparticles deposited on polyethylene surface significantly decreased acidity and fat content of the investigated cheese and yoghurt types. During storage in TiO 2 nanopackages, the change in chemical parameters is accentuated as the content of rutile grows from 2.8% to 6.9%. The sensory evaluation revealed that the dairy products stored for 11 days in TiO 2 nanopackages present similar colour, texture and flavour with that of the references; the samples stored in polyethylene film were found to be unacceptable.