Improvement of Physicochemical Properties of Light-Exposed Linseed Oil by Blending with Nanoparticles

Document Type : Original Article

Authors

1 Clinical nutrition department, Hepatology and Tropical National Institute, Egypt

2 National Heart Institute, Giza, Egypt

3 Growth and nutrient Requirements Department, National Nutrition Institute (NNI), Egypt

Abstract

It's interesting to learn that silver nanoparticles (Ag NPs) not only have an antibacterial effect but also provide a good level of safety in fields where people eat and touch things. It has received food and drug administration (FDA) certification in the United States and is nontoxic, odorless, and harmless. Future possibilities for these nanomaterials offer a variety of opportunities for the creation of novel goods and uses in the food system. Linseed oil may have a longer shelf life if Ag NPs are added as preservatives in different doses. The sample was examined by transmission electron microscopy and UV spectroscopy after being pyrolyzed into Ag NPs in oleic acid. Through storage times, assessments of rancidity and microbiological characteristics were conducted. The findings demonstrated that while shelf life rises compared with the control sample, Ag NPs decrease total bacterial count and chemical properties, except iodine value. This technique can completely alter how food is produced. The prospects for these nanomaterials offer numerous opportunities for the creation of novel goods and uses in the food chain.

Keywords

Main Subjects