Effect of nanosilver packaging in increasing shelf life of nuts

Researchers at the Baqiyatallah University of Medical Sciences in Teheran studied the effect of nanosilver packaging in increasing the shelf life of packaged nuts. The effects of different nanosilver concentrations (0, 1, 2 and 3 percent) on biological and chemical properties of 432 samples of nuts including walnuts, hazelnuts, almonds and pistachios were evaluated.
In most samples, different concentrations of nanosilver (1, 2 and 3 %) significantly reduced the total microbial, mold and coliform counts compared to control group and the 3% concentration was more effective than other concentrations. An article about the research is published in the Italian Journal of Food Safety.
Click here for the published article (1.74 MB).
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