Research Article
The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread
Table 6
Visual observation of mold growth in noninoculated bread at 25°C.
| | Non-inoculated bread | Day 7 | Day 14 | Day 60 |
| | Toast | CH | − | − | − | | CH-BCNF | − | − | − | | CH-BCNF- ZnO NPCs 0.5% | − | − | − | | CH-BCNF- ZnO NPCs 1% | − | − | − | | CH-BCNF- ZnO NPCs 2% | − | − | − | | Control | − | − | − |
| | Baguette | CH | − | − | − | | CH-BCNF | − | − | − | | CH-BCNF- ZnO NPCs 0.5% | − | − | − | | CH-BCNF- ZnO NPCs 1% | − | − | − | | CH-BCNF- ZnO NPCs 2% | − | − | − | | Control | ++ | +++ | ++ |
| | Sandwich-type | CH | − | − | − | | CH-BCNF | − | − | − | | CH-BCNF- ZnO NPCs 0.5% | − | − | − | | CH-BCNF- ZnO NPCs 1% | − | − | − | | CH-BCNF- ZnO NPCs 2% | − | − | − | | Control | − | − | +++ |
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−: no growth; +: low growth; ++: medium growth; +++: high growth.
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