effects of ldpe/clay nanocomposites on the quality and shelf life of barbari flat bread

barbari is a common iranian flat bread that has a short shelf life. the effect of low density polyethylene/clay nanocomposite film was investigated for the package and shelf life of the flat bread when stored at different temperatures and relative humilities with different percentages of nanoparticles. nanoclay concentrations of 2% and 6% were used for the nanocomposite and pure polyethylene was used as a control. bread packages were stored at 10°, 25° and 40° c and 30% and 75% relative humidity for four days and then the quality of the bread and changes in the concentration of oxygen inside the packages were analyzed. the results showed that the permeability of nanocomposite films decreased as the percentage of nanoparticles increased. increasing the temperature increased the permeability, reduced the quality of bread and the rate of oxygen penetration into the packages and removed moisture from the packages, causing hardening of the bread texture.