ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Sadeq Muneer Shawkat1 , Mohammed Al-Jawasim2 and Luay Salam Khaleefah3
1Al-Qasim Green University, College of Food Science, Department of Dairy Science, 51013, Al-Qasim, Babylon, Iraq.
2Al-Qasim Green University, College of Environmental Science, Department of Environmental Health, 51013, Al-Qasim, Babylon, Iraq.
3Al-Qasim Green University, College of Food Science, Department of Food Science, 51013, Al-Qasim, Babylon, Iraq.
J. Pure Appl. Microbiol., 2019, 13 (4): 2471-2478 | Article Number: 5736
https://doi.org/10.22207/JPAM.13.4.62 | © The Author(s). 2019
Received: 23/07/2019 | Accepted: 17/12/2019 | Published: 27/12/2019
Abstract

The current study aimed to extend the shelf life of pasteurized milk through addition of chitosan nanoparticles (CNP), which were obtained from chitosan by ionotropic gelation and sonication methods. Physicochemical characteristics of CNP were characterized by fourier transform-infrared spectroscopy (FTIR), zetasizer and transmission electron microscopy (TEM). FTIR spectra analysis of CNP shows a distinctive band at 1150 cm-1 due to stretching vibration of phosphate groups. Size of the freshly prepared CNP ranged from 90 to100 nm but after two weeks of storage at room temperature the size increased to 120 -130 nm. By using TEM, freshly prepared nanoparticles appeared as spherical in shape with a little fragmentation of polymer chain and swelling but still translucent after 2 weeks of storage. Synthesized CNP at a concentration of 0.3% w/v has the ability to inhibit growth of vegetative cells of B.cereus in pasteurized milk stored at 5°C and extend the shelf life of pasteurized milk from two weeks to 30 days. The addition of 0.3% w/v CNP had no effects on the physicochemical properties, such as rancidity, pH and color, of pasteurized milk.

Keywords

Chitosan, Nanoparticles, Psychrotrophic Bacteria, Pasteurized milk, Bacillus cereus.

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© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.