Chemical and sensory changes of different dairy products during storage in packages containing nanocrystallised TiO2
2012
Peter, Anca | Nicula, Camelia | Mihaly‐Cozmuta, Anca | Mihaly‐Cozmuta, Leonard | Indrea, Emil
The chemical changes of three types of cheese, yoghurt and kefir were evaluated during storage in packages containing TiO2 with two different compositions of the mixed anatase–rutile phase. The influence of TiO2 packaging during storage on titratable acidity and fat content and on the external aspect was investigated. Fourier Transformed Infrared Spectroscopy (FTIR) analyses were performed to establish whether the TiO2 penetrated the food during storage. The results showed that the TiO2 nanoparticles deposited on polyethylene surface significantly decreased acidity and fat content of the investigated cheese and yoghurt types. During storage in TiO2 nanopackages, the change in chemical parameters is accentuated as the content of rutile grows from 2.8% to 6.9%. The sensory evaluation revealed that the dairy products stored for 11 days in TiO2 nanopackages present similar colour, texture and flavour with that of the references; the samples stored in polyethylene film were found to be unacceptable.
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