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Research Article Open Access
Bread packaging is one of the important techniques to postpone bread staling. In this research effect of multi walled carbon nanotube (MWCNT) / LDPE nanocomposite films was investigated on shelf life of bread. Results showed that by increase in amount of CNTs, barrier properties were changed and permeability of oxygen and water was decreased in nanocomposite in comparison with blank sample. The lower levels of water permeability in nanocomposites postpone hardening of breads. In other hand the antibacterial property of CNTs and the lower levels of oxygen lead to decrease in rate of mold growth. All these effects make MWCNT / LDPE films as an appropriate package for bakery products.
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Author(s): Mania Salehifar Mohammad Hadi Beladi Nejad Reza Alizadeh and Mohammad Hosein Azizi
Bread, Nanocomposite Packaging, Carbon nanotube, Shelf life