Abstract

The objective was to develop an active chitosan-based coating and to evaluate its effect on the shelf life and microbial safety of bread. Bacterial cellulose nanofibers (BCNF) and various levels (0.5, 1, and 2) of silver nanoparticles (AgNPs) were in the chitosan (CS) film. Characterization of films was determined by analyzing WVP, ultraviolet barrier, and opacity as well as FTIR, XRD, DSC, TGA, and SEM. The water vapor permeability (WVP) of CS was remarkably (p <.05) decreased from 3.75 × 10−10 to 0.85 × 10−10 g/smPa when filled with BCNF and 2 AgNPs. Thermal and structural properties were enhanced in nanoparticle-included films. Applying CS/BCNF/AgNPs coatings for bread samples demonstrated a significant improvement in moisture retention and a decrease in the hardness (from 10.2 to 7.05 N for CS and CS/BCNF/1 AgNPs coated samples, respectively). Moreover, microbial shelf life of bread sample increased from 5 to 38 days after packaging with CS/BCNF/2 AgNPs film. After a storage period of 15 days at 25°C, no fungal growth was detected in bread samples which were coated with nanocomposite suspensions containing 1 and 2 AgNPs. However, at the same condition, yeast and mold counts was 7.91 log CFU/g for control sample. In conclusion, the CS/BCNF/2 AgNPs film might have the potential for use as active packaging of bread. © 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.