Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake.

This article focuses on evaluating silver nanoparticle (SNP)/titanium dioxide (TiO2) polyethylene films as antimicrobial packaging alternatives to chemical preservatives for extending the shelf life of oil cake, a bakery product. The study compared conventional low-density polyethylene (LDPE) films with LDPE films containing 3% and 5% SNP under storage at 25 °C and 31% humidity over 37 days, assessing chemical stability, microbial growth, moisture retention, texture, and nanoparticle migration. Results showed that films with SNP, particularly at 5% concentration, significantly reduced microbial growth (including mold and bacteria), decreased lipid oxidation and fat acidity, maintained moisture and texture, and extended shelf life up to 30 days without exceeding safety limits for silver migration. These findings suggest that SNP/TiO2-incorporated polyethylene films offer a promising, safer alternative to chemical preservatives for preserving oil cake quality during storage.