الفهرس 
Nanotechnology in food industryOnly 14 pages are availabe for public view
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Abstract
This work was designed to elucidate the effect of using zinc oxide nanoparticles N-ZnO as food preservative agent(antioxidants and antimicrobial). To do this, three experiments were conducted in Food Science and Technology Laboratory,Tanta University, Egypt. Therefore, Nano-crystalline powder of zinc oxide (N-ZnO) was prepared by the citrate precursor method and characterized in nano range with average size of 35 nm using X-Ray diffractometer (XRD), transmission electron microscope(TEM) and Fourier transform infrared spectroscopy (FTIRS).1- The aim of the first part was to explore the effect of different concentrations of N-ZnO (20, 40, 80 and 160 mg L -1) as antioxidant on cottonseed oil and its blend in compare to 80 mg TBHQ kg-1, the standard commercial antioxidants, under heat stress at 100ºC for different periods (0, 90, 180, 270, 360 and 450 min). While the second one was to study the effect of N-ZnO as antibacterial (against E. coli and B. cereus) and antifungal(against A. niger and P. italicum) species that, spoilage foods in different technological stages. At last, the possibility of using N-ZnO as preservative agent (antimicroorganisms and antioxidant) for beef meat chunks during the cold storage at 4ºC in a refrigerator. The obtained results revealed that:2- The optimum concentration of N-ZnO in cottonseed oil and its blend during the cold storage was 20 mg N-ZnO L-1, where each of AV, PV, ρ-AnV and ToxV were the lowest values compared to control, TBHQ and other NZnO concentrations 3- The inhibition zones IZ surroundings the wells containing 600 mg N-ZnO L-1 is the most effective in hampering the growth of both bacterial and fungal strains.4- The best concentration of N-ZnO in beef chunks immersion solution was 900 mg N-ZnO L -1, which increased the shelf life of chilled beef chunks. The oxidation process TBARs of beef chunks were depressed to minimal value, while FAAs amounts and pH value decreased in moderate rates.