THE EFFECT OF POLYPROPYLENE FILM CONTAINING NANO-HYDROXYAPATITE ON TISSUE OF FRESH CUT CABBAGE.

Background and Aim: Today ، consumers are interested in nutritional food with their natural sensory charactristics.. The use of antimicrobial packaging is a new trend in order to achieve food packaging safety and maintenance of capabilities of healthy foodMethods: In this study, the effect of packaging with film containing nano-hydroxyapatite particles on physicochemical characteristics of cabbage slices was investigated. Having been washed and disinfected, cabbage slices were packaged in 130-gram polypropylene (control sample) and polypropylene containing 1 and 3 percent Nano particles .The effect of Nano-hydroxyapatite particles (1 and 3 percent) and time (1, 3, 6, 9 and12 days) were studied in 3 replications in completely randomized design. The packets were then stored at 4 ° C. The data were analyzed using a completely randomized design with factorial design with SAS.Results: The results showed that the addition of nanoparticles to the packaging film reduced the shear power of cabbage samples and caused a significant difference between the shear power of these specimens with the control sample and there was a significant difference between one and three percent of the nanoparticles, so that the cabbage slices packed in packages containing three The percentage of nanoparticles has a shear power of less than one percent Conclusion: It usually gets tightened by the loss of water in the tissue, which also happened in cabbage slices, but the nanoparticles slowed down the tufts in the cabbage tissue

Keywords:

Cabbage , Nano-hydroxyapatite , tissue