TITLE:
Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation
AUTHORS:
Djoulde Darman Roger, Bakari Daoudou, Bayoï James, Etoa Francois Xavier
KEYWORDS:
Earthenware, Nanosilver, Food Preservation, Food Packaging, Traditional Food
JOURNAL NAME:
Journal of Biomaterials and Nanobiotechnology,
Vol.5 No.3,
June
5,
2014
ABSTRACT: With the aim of
ameliorating its preservation capacity,
silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average
particle size, were used as building material for earthenware jar, an extremely
old container which is still used in rural African villages specifically in
North Cameroon. Earth material was dissolved in water at the weight ratio of 5%
to 10%. Silver nanoparticles were then added to the mixture and stirred to
prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was
used to prepare earth embedded nanosilver plates. An n-order mathematic
expression was used to evaluate the shelf-live quality and deterioration rate
of sorghum porridge preserved in this African earthenware
container imbedded with nanosilver particles. Accelerated shelf-life testing
was used to predict the shelf life of the product at usual rural storage
conditions. The used Arrhenius model indicated that the shelf life of the
sorghum porridge stored in African earthenware container imbedded with
nanosilver particles can be extended to 14 days at 4°C ±
1°C, 6 days at 15°C ±
5°C, and 4 days at 30°C ±
2°C. The calculated Q10 values were found to be in the
range of 1.5 - 2.0.