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Prolonged preservation of corn oil via gold nanoparticles
Author(s) -
AlSherbini AlSayed,
Khalil Mostafa M. H.,
ElSayed Hanaa Hussein,
Soliman Amira Fawzy
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13358
Subject(s) - preservative , shelf life , colloidal gold , iodine value , nanotechnology , oleic acid , food science , nanoparticle , chemistry , nanomaterials , materials science , biochemistry
Gold nanoparticles (AuNPs) as preservatives add with variable concentrations to corn oil to may improve the shelf life. AuNPs was prepared by pyrolysis in oleic acid then sample was characterized by transmission electron microscope and UV spectroscopy. Rancidity analyses and microbiological properties were performed through storage periods. The results showed that AuNPs decreases total bacterial count and chemical analyses except iodine value but shelf life increases compared to control sample. Practical applications It is of interest to know that, gold nanoparticles not only have the antibacterial function, but also have good safe guarantee in human edible and touchable fields. It is nontoxic, odorless, and safe having passed the FDA attestation in the United States. The future prospective of these nanomaterials give a wide range of chances for the development of innovative products and applications in the food system.