Physicochemical Characteristics of Grated Fresh Carrot in Polypropylene Film Containing Nano Bentonite during Storage

There is a general consensus that fruit and vegetable consumption is key factor for a balanced diet. 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 in three replications in completely randomized design. Grated carrots were packaged in polypropylene (control samples) and polypropylene containing 1 and 3 percent nano clay hydrophilic bentonite under modified 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