Nano Packaging Delay Quality Deterioration of Rice Huaidao 5 at High Temperature and Humidity

Abstract

Abstract: Abstract: Objective: A nano packaging material containing nano silver, nano titanium dioxide, nano attapulgite and nano silica was prepared, and the effects of this material on the preservation of rice Huaidao 5 in high temperature (37°C) and humidity (relative humidity 85%) were studied. Method: The rice was treated with nano packaging materials, polyethylene (PE) packaging materials and no packaging materials for 10 weeks, respectively. The effects of different packaging materials on chromatic aberration, O2 and CO2 percentages in packages, peroxide value, catalase activity, content of carbonyl group, sulfhydryl group and disulfide bond were investigated. Meanwhile, the flavor of rice in different packaging materials were measured by electronic nose during the storing process. Results: The low O2 content and high CO2 content were maintained in nano packaging, and the volume percentages of O2 and CO2 were 16.4% and 1.4% in the tenth week, respectively. The nano packaging material effectively maintained the original color and flavor of rice at the end of storage. Nano packaging delayed the increasing of peroxide value and the decreasing of catalase activity during the storage period, respectively. Meanwhile, the increasing of carbonyl group and disulfide bond and the decreasing of sulfhydryl group indicated that the oxidation of rice protein was delayed by nano packaging. Conclusion: Nano packaging material had antibacterial effects and maintained the low O2 content and high CO2 content in packages, which inhibited the mold growth, decreasing of catalase activity and the peroxide production. Furthermore, it also attenuated the oxidation of fat and protein and effectively maintained the original color and flavor of rice.

Key words: Key words: rice, high temperature and humidity, storage, nano-packaging

CLC Number:

TS255.1

Fan Wang Qiu-Hui HU Yong Fang Wenjian Yang. Nano Packaging Delay Quality Deterioration of Rice Huaidao 5 at High Temperature and Humidity[J]. FOOD SCIENCE, 0, (): 0-0.

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