ارزیابی بسته‌بندی فعال برپایه پلی‌اتیلن‌ترفتالات حاوی نانوذرات اکسید‌روی و دی‌اکسیدتیتانیوم بر ماندگاری مایونز

01.Nikzade, V., Tehrani, M.M. and Saadatmand-Tarzjan, M. 2012. Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids. 28(2):344-352.

02.Appendini, P., and Hotchkiss, J.H. 2002. Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies. 3(2):113-126.

03.De Azeredo, H.M. 2009. Nanocomposites for food packaging applications. Food research international. 42(9): 1240-1253.

04.Franz, R., and Welle, F. 2020. Contamination levels in recollected PET bottles from non-food applications and their impact on the safety of recycled PET for food contact. Molecules. 25(21): 4998.

05.Chaudhry, Q., and Castle, L. 2011. Food applications of nanotechnologies: an overview of opportunities and challenges for developing countries. Trends in Food Science & Technology. 22(11): 595-603.

06.Duncan, T.V. 2011. Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. Journal of colloid and interface science. 363(1):1-24.

07.Nakazato, Gerson, Renata, K.T., Kobayashi, Amedea B., Seabra, and Nelson, D. 2017. Use of nanoparticles as a potential antimicrobial for food packaging. Food Preservation, (pp. 413–447). London, Taylor and Francis Group, Academic Press.

08.Hoffmann, T., Peters, D., Angioletti, B., Bertoli, S., Péres, L., Reiter, M. and De Souza, C. 2019. Potentials nanocomposites in food packaging. Chemical Engineering Transactions. 75, 253-258

09.Emamifar, A., Kadivar, M., Shahedi, M. and Soleimanianzadeh, S. 2011. Effects of nanocomposite packaging containing silver and zinc oxide on the shelf-life of fresh orange juice. Iranian Journal of Nutrition Sciences & Food Technology. 6(1): 57-67.

10.Fourogi, S., Arasb Dabbagh, M., Hamed, A., Hesameddin, A., Amirali, A., Mahzad Aghazadeh, M. and Nastouna Ghanbari, S. 2011. A survey on the shelf life extension of foods with nanofilms. Scientific Research Journal of Army University of Medical Sciences. 9(2). 81-86.

11.Peyro Mousavi, F., Heidarinasab, A., Hashemipour, H. and Rajabalipour Cheshmehgaz, A.A. 2013. The Effect of nanofilm coating containing Ag on the shelf life of mazafati date. Journal of Food Technology and Nutrition. 10(4): 65-72. (in Persian)

12.Clark, K., Cousins, I.T., Mackay, D. and Yamada, K. 2003. Observed concentrations in the environment. In Series Anthropogenic Compounds (pp. 125-177). Springer, Berlin, Heidelberg.

13.Espitia, P.J.P., Soares, N.D.F.F., Coimbra, J.S.D.R., De Andrade, N.J., Cruz, R.S., and Medeiros, E.A.A. 2012. Zinc oxide nanoparticles: synthesis, antimicrobial activity and food packaging applications. Food and bioprocess technology. 5(5):1447-1464.

14.Llorens, A., Lloret, E., Picouet, P.A., Trbojevich, R., and Fernandez, A. 2012. Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trends in Food Science & Technology. 24(1):19-29.

15.Li, J.H., Hong, R.Y., Li, M.Y., Li, H.Z., Zheng, Y., and Ding, J. 2009. Effects of ZnO nanoparticles on the mechanical and antibacterial properties of polyurethane coatings. Progress in Organic Coatings. 64(4):504-509.

16.Lepot, N., Van Bael, M.K., Van den Rul, H., D'haen, J., Peeters, R., Franco, D., and Mullens, J. 2011. Influence of incorporation of ZnO nanoparticles and biaxial orientation on mechanical and oxygen barrier properties of polypropylene films for food packaging applications. Journal of applied polymer science. 120(3):1616-1623.

17.Zandi, M., Almasi, H. and Dardmeh, N. 2020. Evaluation of nanocomposite packaging containing TiO₂ and ZnO on shelf life and quality changes of apple and grape. Innovative Food Technologies. 8(1):63-82.

18.Kumar, S., Boro, J.C., Ray, D., Mukherjee, A. and Dutta, J. 2019. Bionanocomposite films of agar incorporated with ZnO nanoparticles as an active packaging material for shelf life extension of green grape. Heliyon. 5(6): 01867.

19.Threepopnatkul, P., Wongnarat, C., Intolo, W., Suato, S. and Kulsetthanchalee, C. 2014. Effect of TiO₂ and ZnO on thin film properties of PET/PBS blend for food packaging applications. Energy Procedia. 56:102-11.

20.Farhoodi, M., Mousavi, M., Sotudeh, G.R., Emam, D.Z., and Oromiehie, A. 2017. Effect of TiO₂ nanoparticles on mechanical and transport properties of polyethylene terephthalate (PET) packages. Food Science and Technology. 13(11): 187–197.

21.Seifodin, H., Kochaki, A., Razavi, S.M.A. and Milani, 2017. Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate. . Journal of food science and technology (Iran) .13 (59): 97-107. (in Persian)

22.Yagoobi, S.A., Alizadeh, K.A.M., and Rezazad, B.M. 2013. Application of image processing for determination of L*, a* and b* indices in color measurement of foods.Journal of Food Research (AGRICULTURAL SCIENC). 23:3, 411.

23.Holman, B.W., Ponnampalam, E.N., van de Ven, R.J., Kerr, M.G. and Hopkins, D.L. 2015. Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm). Meat science. 100: 202-208.

24.Goudarzi, V., and Shahabi-Ghahfarrokhi, I. 2018. Photo-producible and photo-degradable starch/TiO₂ bionanocomposite as a food packaging material: Development and characterization. International journal of biological macromolecules. 106:661-669.

25.Iranian National Standard, No. 3734, 2016. Vegetable and animal oils and fats -Measurement of oxidative stability (accelerated method) - Test method, National Standard Organization of Iran. (in Persian)

26.National Standard of Iran No. 4179, 2008. Vegetable and Animal Oils and Fats - Measurement of Peroxide by Iodometric Method - Determination of Endpoint by Eye, National Standard Organization of Iran. ( in Persian)

27.National Standard of Iran, No. 4178, 2011. Vegetable and animal oils and fats - Measurement of acid number and acidity of test method, National Standard Organization of Iran. (Translated in Persian)

28.Abd El-Kader, M.F.H., Elabbasy, M.T., Adeboye, A.A., Zeariya, M.G. and Menazea, A.A. 2021. Morphological, structural and antibacterial behavior of eco-friendly of ZnO/TiO₂ nanocomposite synthesized via Hibiscus rosa-sinensis extract. Journal of Materials Research and Technology. 15: 2213-2220.

29.National Standard of Iran No. 2454, 2015. Mayonnaise and salad dressings - characteristics and test methods, National Standard Organization of Iran. (in Persian)

30.Haji Shaban, F., Rahman, A. and Pirbaloti, G. 2019. Preparation and formulation of mayonnaise based on antioxidant properties of green algae and Ganoderma lucidum and evaluation of its qualitative and physicochemical properties.Journal of Medicenal Herbs. 10(2): 65-79. (in Persian)

31.Zhou, J., Fei, X., Li, C., Yu, S., Hu, Z., Xiang, H., Sun, B., and Zhu, M. 2019. Integrating Nano-Cu2O@ ZrP into in situ polymerized polyethylene terephthalate (PET) fibers with enhanced mechanical properties and antibacterial activities. Polymers. 11(1):113.

32.Toluee, O., Mortazavi, S.A., Aelami, M. and Sadeghi Mahoonak, A.R. 2011. Physico-Chemical, Texture, and Organoleptic Properties of low fat mayonnaise containing inulin and pectin. Innovation in Food Science and Technology. 3(1): 35-42

33.Akbar, A. and Anal, A.K. 2014. Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food control. 38: 88-95.

34.Sadeghipour, S., Akhavan, H., Shaker ardekani, A. and Hosseini, H. 2019. Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date. Journal of food science and technology (Iran) 16(87):141-152. (in Persian)

35.Yi, J., Zhu, Z., McClements, D.J., and Decker, E. A. 2014. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. J of agricultural and food chemistry. 62(9): 2104-2111.

36.Schmid, P. And Welle, F. 2020. Chemical Migration from Beverage Packaging Materials—A Review. Beverages. 6(2), 37.

37.Ahari, H., and Lahijani, L.K. 2021. Migration of Silver and Copper Nanoparticles from Food Coating. Coatings. 11(4): 380.

38.Geiss, O., Ponti, J., Senaldi, C., Bianchi, I., Mehn, D., Barrero, J., Gilliland, D., Matissek, R. and Anklam, E., 2020. Characterisation of food grade titania with respect to nanoparticle content in pristine additives and in their related food products. Food Additives & Contaminants: Part A. 37(2):239-253.

39.Mirsadeghi Darabi, D., Ariaii, P., Safari, R., and Ahmadi, M. 2022. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise. Food Science & Nutrition. 10(1):253-263.

40.Hoppe, M., Fornari, R., De Voogt, P. and Franz, R. 2017. Migration of oligomers from PET: determination of diffusion coefficients and comparison of experimental versus modelled migration. Food Additives & Contaminants: Part A. 34(7): 1251-1260.