Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.
As the composite was lighter, whiteness and water retention of the paper was superior.
Preservation activity of the composites is given by high photoactivity and Ag.
Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend bread shelf life by 2 days versus reference.
The two packages offer an efficient control on bread acidity.