Improving the shelf life of bread with nano-coatings

Researchers at Qazvin Medical Sciences in Iran compared the effect of titanium dioxide-based nano-silver packaging and conventional polyethylene packaging on the fungal flora of bread. Samples were packaged with 3%, 5% and 10% nano-coatings, and also conventional polyethylene coatings as the control group.
This study showed that the film type and storage period were the main factors that influenced the fungal flora. The lowest rate of various fungi growth was observed in the 10% nano-film, while the highest rate of various fungi growth was observed in the conventional polyethylene coating. An article about the research is published in Applied Food Biotechnology.
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