ArticleFood science & nutrition2020
Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Article
- Zeolite Additives for Flexible Packaging Polymers: Current Status Review and Future Perspectives.Polymers · 2024Review
- Effect of Zinc Oxide and Copper Sulfate on Antibiotic Resistance Plasmid Transfer inMicroorganisms · 2023Article
- Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film.Polymers · 2022Article
- Article
- An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study.Foods (Basel, Switzerland) · 2022Article
- Influence of Physical Dimension and Morphological-Dependent Antibacterial Characteristics of ZnO Nanoparticles Coated on Orthodontic NiTi Wires.BioMed research international · 2021Article
- Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
4 authors.
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Abstract
In this study, three types of Polypropylene-based (PP) films (two active nanocomposites and one control film) containing zinc oxide nanoparticles (ZnO NPs), 4A zeolite (4A Z), and green tea extract (GTE) were studied as modern active packaging's that can adjust the release of antimicrobial agents. The influence of PP nanocomposite with 3% (w/w) ZnO NPs/4A Z/GTE (treatment 1) and 6% (w/w) ZnO NPs/4A Z/GTE (treatment 2) on controlling microbial growth and preserving the sensory and chemical qualities of Salmon over nine days of storage at 4 ± 1°C was evaluated. The disk diffusion test revealed inhibition zones in the range of 10.98 ± 0.03 to 13.42 ± 0.01 m for treatments 1 and 2, respectively; the nanocomposite film with 6% ZnO NPs/4A Z/GTE had the highest antimicrobial effect against Gram-negative bacteria (
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