The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Table 3

Chemical properties of the different breads.

Breads		Moisture (%)		Ash (%)	Insoluble ash (%)	pH	Zn migration (ppm)
Toast	CH	20.89 ± 0.07^g	0.80 ± 0.02^c	2.06 ± 0.03^a	0 ± 0^d	4.84 ± 0.03^e	—
	CH-BCNF	21.83 ± 0.05^d	0.72 ± 0.05^d	1.93 ± 0.03^b	0.07 ± 0^a	4.72 ± 0.03^f	—
	CH-BCNF- ZnO NPCs 0.5%	23.16 ± 0.05^c	0.91 ± 0.03^a	0.77 ± 0.03^k	0.01 ± 0^c	4.47 ± 0.03^i	128.13 ± 0.56^c
	CH-BCNF- ZnO NPCs 1%	23.51 ± 0.04^b	0.88 ± 0.05^ab	0.74 ± 0.03^k	0.01 ± 0^c	4.48 ± 0.02^i	217.03 ± 0.42^b
	CH-BCNF- ZnO NPCs 2%	24.71 ± 0.05^a	0.84 ± 0.02^b	1.14 ± 0.02^g	0.07 ± 0^a	4.56 ± 0.02^h	318.11 ± 0.77^a
	Control	14.82 ± 0.03^l	0.92 ± 0.02^a	0.91 ± 0.02^i	0.03 ± 0^b	5.36 ± 0.03^b	10.66 ± 0.04^k
Baguette	CH	15.82 ± 0.05^k	0.86 ± 0.03^b	0.95 ± 0.03^h	0 ± 0^d	5.40 ± 0.01^a	—
	CH-BCNF	17.98 ± 0.03^i	0.85 ± 0.02^b	0.87 ± 0.02^j	0.07 ± 0^a	4.92 ± 0.01^d	—
	CH-BCNF- ZnO NPCs 0.5%	19.88 ± 0.07^h	0.82 ± 0.04^bc	0.95 ± 0.03^h	0 ± 0^d	4.42 ± 0.01^j	19.80 ± 0.38^i
	CH-BCNF- ZnO NPCs 1%	20.94 ± 0.06^g	0.81 ± 0.04^bc	0.96 ± 0.02^h	0.03 ± 0^b	4.71 ± 0.04^f	39.47 ± 0.30^g
	CH-BCNF- ZnO NPCs 2%	21.70 ± 0.02^e	0.76 ± 0.04^d	0.96 ± 0.02^h	0.07 ± 0^a	4.70 ± 0.03^f	67.94 ± 0.59^e
	Control	11.71 ± 0.02^n	0.85 ± 0.03^b	0.92 ± 0.02^i	0.03 ± 0^b	5.40 ± 0.01^a	11.07 ± 0.48^j
Sandwich-type	CH	15.86 ± 0.06^k	0.73 ± 0.05^d	1.44 ± 0.01^d	0 ± 0^d	4.75 ± 0.04^f	—
	CH-BCNF	16.12 ± 0.03^j	0.75 ± 0.04^d	1.35 ± 0.02^e	0.03 ± 0^b	4.73 ± 0.04^f	—
	CH-BCNF- ZnO NPCs 0.5%	19.96 ± 0.06^h	0.88 ± 0.04^ab	1.23 ± 0.02^f	0 ± 0^d	4.49 ± 0.03^i	27.78 ± 1.05^h
	CH-BCNF- ZnO NPCs 1%	21.13 ± 0.03^f	0.81 ± 0.04^bc	1.22 ± 0.02^f	0.07 ± 0^a	4.57 ± 0.02^h	55.48 ± 0.33^f
	CH-BCNF- ZnO NPCs 2%	21.85 ± 0.05^d	0.83 ± 0.03^b	1.34 ± 0.02^e	0.07 ± 0^a	4.62 ± 0.01^g	98.84 ± 0.39^d
	Control	12.93 ± 0.04^m	0.85 ± 0.03^b	1.63 ± 0.03^c	0.07 ± 0^a	5.25 ± 0.04^c	8.15 ± 0.05^l

The different letters in each column are significantly different .