saba sabbaghpour langeroudi

Bakery products are widely produced and consumed around the world due to their ease of cooking and suitable nutritional value. The aim of the present study was to produce a functional Yazdi cake enriched with green tea extract at different levels (0, 2.5, 5 and 10%) and then the amount of total phenolic compounds, texture characteristics, stability oxidative (peroxide value and acid value) and its antimicrobial effect were studied during storage at 2, 4 and 6 days after cooking. The results of evaluating the amount of phenolic compounds to evaluate the amount of antioxidant properties indicate that with increasing the percentage of green tea, the amount of phenolic compounds in the product increased. The average of phenolic compounds increased from 0.657 in the control sample to 0.919 in the sample with 10% green tea level. The rate of change of peroxide value and acid value in the oil extracted from Yazdi cake samples gradually increased until the end of storage time for all samples; but on the last day of storage, the lowest amount in both parameters in the cake contained 10% of green tea extract, which was significantly different from other samples (P<0.05). In terms of texture characteristics, different levels of green tea extract and time and interactions have no significant effect on any of the properties of hardness, adhesiveness, springiness, gumminess and chewiness (P>0.05). The amount of mold and yeast on the last day of storage in the cake containing 10% of green tea had the lowest amount compared to other samples and the control sample had the highest amount of mold and yeast (9.84±0.27 log cfu g) among other samples. Based on the obtained results, green tea extract can increase the shelf life of Yazdi cakes by delaying lipid oxidation and microbial growth at room temperature and are very effective inhibitors of lipid oxidation.

Nanotechnology is the science of very small materials that play an important role in the food production and packaging. Also it is recognized as the most innovative modern technique by introducing the latest enhancements in the food packaging industry by improving mechanical, barrier and thermal properties of food packaging, detecting pathogens and spoilage microorganisms, enhancing the shelf-life of food, reducing food waste and costs, resolving environmental issues and also by introducing smart, active and improved packaging by maintaining the food quality and its safety aspects; that public perception will be crucial to the realization of these technological enhancements. Therefore, this review article attempts to focus on the implementation of nanotechnology as a powerful tool in the development of food packaging to improve food quality and safety. It is hoped that by using the science of nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be sent to the global market. Also, despite the small amount of nanoparticles, it is possible to change the properties of packaging materials without significant changes in density, transparency and processing characteristics. Therefore, this review article attempts to focus on the implementation of nanotechnology as a potent tool in developing food packaging to improve food safety and quality. It is hoped that by utilizing nanotechnology, the current food packaging systems will be modified and products with better and safer nutritional quality will be introduced to the global markets.