Zahra Ghorbani - Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University, 81551-39998, Isfahan, Iran
Nafiseh Zamindar - Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University, 81551-39998, Isfahan, Iran
Safiyeh Baghersad - Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University, 81551-39998, Isfahan, Iran
Leila Khazdooz - Department of Science, Isfahan (Khorasgan) Branch Islamic Azad University, 81551-39998, Isfahan, Iran

The purpose of food packaging is to prevent bacterial spoilage, loss of nutrients and increase the shelf life. Food packaging is one of the main applications of nanotechnology in the food section. Nanotechnology hopes to achieve food packaging safety and maintenance capabilities of healthy food.In this study, the effect of packaging film containing nano clay particles on physicochemical characteristics of grated carrot (immersed in 80 ppm peroxyacetic acid for 5 min) was investigated.The effect of nano clay particles (1 and 3 percent) and time (1, 3, 6, 9 and 12 days) were studied inthree replications in completely randomized design. Grated carrots were packaged in polypropylene (control samples) and polypropylene containing 1 and 3 percent nano clay hydrophilic bentonite undermodified atmosphere. All samples were stored at 4 ± 1 °C. Chemical characteristics, colour (L*, b*and a* values), sugars (glucose, fructose and sucrose), total phenolic compounds and sensory quality were studied at 3 day intervals. Control samples showed the highest pH, L*, b* values and the lowest acidity and a* value at the end of the storage time (P<0.01). Film containing three percentnanoparticles showed the highest amount of total phenolic compounds (P<0.01). Carrots in filmscontaining nanoparticles showed higher amount of glucose comparing to control (P<0.01). Addition of nanoparticles to films did not affect weight loss, sucrose and fructose in carrots significantly (P≤0.05). Sensory evaluation indicated no significant differences between control and films containing nanoparticles.

Grated carrots, Peroxyacetic acid, Nano clay