Abstract
Nano edible films represent advanced technology in food processing to improve the quality of food products. In different materials were used such as (A) Carrageenan/kafirin nanoparticles/beeswax/oleic acid, (B) pectin/Tripolyphosphate (TPP)/bees wax, (C) Calcium alginate/CaCO3/glucono-d-lactone (GDL), (D) Guar gum/titanium dioxide (TiO2)/candela wax/linolenic acid, (E) Carboxymethyl cellulose/polyvinyl alcohol (PVA)/Tannin, and (F) Gguar-xanthan/Lemongrass oil/cellulose-acetate nanoparticles to evaluate the impact of edible films on quality attributes in Medjool and Barhy products during storage at (0 degrees C) and relative humidity of 70-75%. The results indicated that decreasing the percentage of weight loss leads to excellent appearance until 60 days of cold storage in treatments coated with nanomaterials besides lower total microbial counts. The physical, chemical and mechanical analyses were determined and the results indicated that the best samples were natural films with nanosuspension (B) followed by the samples (C, E, A, D, and F).