Edible coating and film from chitosan and incorporating it with the action of ZnONPs on active phenol compounds from extracts of pomegranate peel (PPE) The physical and chemical properties of edible films composed of zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were investigated. Adding ZnONPs with active phenol compounds from extracted pomegranate peel(PPE) to chitosan films can provide safe edible films, decrease microbial growth and consequently prolong the shelf life of pomegranates, as well as improve the physiochemical stability of the pomegranate. The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B)ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in plastic containers at 2 °C and 90–95% relative humidity for 20 days. The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial count until 20 days of storage, and recorded the lowest microbial count and mould & yeast colonies. Other chemical properties, such as total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid, were investigated. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) are the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nan emulsion solutions decreased by E% 110 nm and B% 134 nm. Nano followed treatment, F% 188.7 nm, compared to nano edible films, which were A 0% 1312 nm.

The aim of this study was to produce an edible film from egg white protein powder and the theological, mechanical properties,permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongatio ,% solubility of produced by edible film with rosemary essential oil was the highest, followed by that of egg protein powder-based film with tripolyphosphate (TPP). Therefore, the addition of rosemary essential oil or (TPP) to egg white protein powder films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of chicken patties, As well as improved the chemical changes and sensory properties of the chicken patties . The substances used in this experiment were , film with glycerin (A) , film with sorbitol (B), film with rosemary essential oil (C) and film with tripolyphosphate (D) compared with (CL) on quality attributes and prolong shelf- life of chicken patties during storage. All products were stored at (4±1°C) for 30 days and the quality parameters such as total volatile nitrogen (TVB-N), thiobarbituric acid (TBA), WHC, plasticity, pH, weight loss, moisture content , total bacteria count, psychrophilic bacteria (Psy) and molds and yeasts (M&Y) were determined. The results observed that treatment (C) was the best treatment in terms of reduction of microbial load followed by treatment (D) followed by treatment (B) until 30 days of storage as compared to control (CL) . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality chicken patties. As well as on the same physic -chemical tests and sensory. It is clear that the edible coating and films of the aromatic essential oils and the (TPP) have kept the Quality of chicken patties up to 30 days of storage.

This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-life of chicken patties. Where, the samples of chicken patties were packaged in PA/PE under air (A1), modified atmosphere condition 100% CO2 (B1) and 50% CO2+ 50% N2 (C1); or packaged in PA/PE/P/AL under air (A2), modified atmosphere condition 100% CO2 (B2) and 50% CO2+ 50% N2 (C2). The samples were stored at 4±1oC for 30 days and evaluated for various physio-chemical, microbial and sensory changes. Rapid degradation in chemical and physical composition was occurred in preserved chicken patties under air condition either in PA/PE or PA/PE/P/AL at 4±1oC during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10th day of storage. Chicken patties samples in PA/PE or PA/PE/P/AL with 50% CO2+ 50% N2 had the highest values in all sensory attributes. It could be established that the MAP conditions of 50 % CO2 + 50 % N2 (C1 and C2) were the most suitable conditions for preserving the chicken patties for up to 30 days at 4±1oC compared with control samples A1 and A2 which acceptable for less than 10 days.

This study was performed to investigate the effect of different concentrations of modified atmospheric packaging (MAP) which consists of a mixture of gases CO2, N2 and O2, by some treatments such as (C): (60% Co2 /20% N2 /20% O2)and (D): (60% CO2 /20% N2 /20% O2) with edible coating and under vacuum packing where the treatment; (B) compared with control sample (A) on quality attributes and prolong shelf-life of minimally processed prickly pear during cold storage. All treatments were stored at (4±1°C) and relative humidity (90-95%) for 21 days and the quality parameters such as weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), total caroteniods, total bacterial count, psychrophilic bacterial count, moulds and yeasts count, total colony count and sensory evaluation were done. The results observed the treatment (D) was the best for reduction of microbial load followed by treatment (C) then treatment (B) until 15 days of storage as compared to control (A) at 6 days of storage. The use of modified atmosphere packaging, either alone or in combination with the edible film, reduced the deterioration of the physiochemical characteristics of minimally processed prickly pear samples during cold storage. The obtained data indicated that the sensory evaluation, it became clear that packing in a modified atmosphere with edible coating (D) was the best, followed by packing in a modified atmosphere alone (C), which prolongs the shelf life, freshness and quality of the fruits when stored under the conditions of cooling and the relative humidity of the laboratory prickly pears which was more efficiency from storage under vacuum or without treatment as in the control sample (A). Also, these modified atmosphere packaging and edible coating showed a great influence on the quality and shelf life of the treated samples. Finally, it is evident from the results obtained that modified atmosphere packaging and edible film significantly affected the retention of the tested samples for quality characteristics in general.

The aim of this study was to improve the quality of Al Hulwah" and Soukari dates by using edible coatings and films that have a high potential to carry active ingredients such as nano materials. The substances used in this experiment were: control: without treatment, T1: AgNO3 and ZnONPs at 0.5% (0.015%) and 0.03 wt% of chitosan and gelatin, T2: 0.5% (0.015%)/(0.03) wt% chitosan/gelatin chitosan/gelatin combined with phenolic compound active Luria leaves extract LLE (0.15%). T3: AgNO3/ZnONPs 0.5% (0.015%)/0.03 wt% chitosan/gelatin combined with active phenolic compound Thyme Leaves Extract TLE (0.15%). T4: AgNO3/ZnONPs 0.5% (0.015%) or (0.03) chitosan/gelatin weight percent combined with phenolic compound active Green Coffee Extract GCE, 5% (0.15%). The effect of edible coating on fruit quality attributes, including alhulwuh and soukari dates, was investigated during storage at 2–4°C and 70–75% relative humidity. The rheological properties of edible solutions and suspensions were studied. Mechanical properties, particle size distribution, zeta potential emulsions, and scanning electron microscopy films were also measured. The results observed that the best samples were edible coatings with nanosuspensions (T2), followed by samples (T3 and T4 as nano materials on quality of Al Hulwah" and Soukari dates. The substances used in this experiment were: control: without treatment, T1: AgNO3 and ZnONPs at 0.5% (0.015%) and 0.03 wt% of chitosan and gelatin, T2: AgNO3/ZnONPs at 0.5% (0.015%)/(0.03) wt% of chitosan/gelatin combined with phenolic compound active Luria leaves extract LLE (0.15%). T3: AgNO3/ZnONPs 0.5% (0.015%)/0.03 wt% of chitosan/gelatin combined with phenolic compound active Thyme Leaves Extract TLE (0.15%) T4: AgNO3/ZnONPs 0.5% (0.015%) or (0.03) weight percent of chitosan/gelatin combined with phenolic compound active Green Coffee Extract GCE, 5% (0.15%). The effect of edible coating on quality attributes of fruits, including alhulwuh and soukari dates, was studied during storage at 2–4°C and relative humidity 70–75%. The rheological properties of edible solutions and suspensions were studied. Also measured were mechanical properties, particle size distribution, zeta potential emulsions, and scanning electron microscopy films. The results observed that the best samples were edible coatings with nanosuspensions (T2), followed by samples (T3 and T4), as compared with nanocoatings (control and T1) samples. Different analyses were determined on coated dates, such as weight loss, total soluble solids, total acidity, microbiological testing, and sensory evaluation tests. In contrast, the nanocoated Al Hulwah and Soukari dates were found to be of high quality when compared to the control and T1. Al Hulwah" and Soukari dates dipped in (T2, T3, and T4) solutions reduced weight loss percentage and fruit quality for 6 weeks of storage.