a b s t r a c t This investigation aims to evaluate the effects of g-irradiation on anti-nutritional factors, in-vitro protein digestibility and functional properties of canola meal protein, physicochemical properties and fatty acid composition of canola seed oil. Irradiation at doses 10, 20, 30 KGy had no effects on the chemical composition of canola seed, while decreased the total glucosinolate content by 15.6, 30.4 and 49.4%; and phytic acid by 29, 55 and 100%, respectively. On contrary, in-vitro protein digestibility increased to 59.1, 61.4 and 71.8% by the same doses, respectively. Water absorption and fat absorption increased by increasing irradiation doses, whilst decreased foaming capacity. Refractive index was between 1.4636 and 1.4687, acid value between 0.72 and 1.10%, peroxide value between 3.40 and 7.36 meq/ kg oil. Iodine number and saponification value were 122 and 175 at dose 30 KGy, respectively. Oxidative stability decreased to 17.8, 16.4 and 14.9 h by doses 10, 20 and 30 KGy,respectively, compared to control (18.9 h). The contents of oleic and linoleinic acid were ranged between 60.44e61.69% and 21.72e22.09% respectively. So, g-irradiation considered a safe method which reduced the anti-nutritional factors and improve both nutritional value and functional properties of canola seed.

In this paper, gamma-irradiation was successfully used to intensify the yield of Zinc oxide nanoparticles (ZnONPs) produced by the fungus Alternariatenuissima as a sustainable and green process. The obtained data showed that 500 Gy of gamma-irradiation increased ZnONPs’ yield to approximately four-fold. The synthesized ZnONPs were then exploited to develop active Carboxymethyl Cellulose films by casting method at two different concentration of ZnONPs 0.5% and 1.0%. The physicochemical, mechanical, antioxidant, and antimicrobial properties of the prepared films were evaluated. The incorporation of ZnONPs in the Carboxymethyl Cellulose films had significantly decreased solubility (from 78.31% to 66.04% and 59.72%), water vapor permeability (from 0.475 g m−2 to 0.093 g m−2 and 0.026 g m−2), and oxygen transfer rate (from 24.7 × 10–2 to 2.3 × 10–2 and 1.8 × 10–2) of the respective prepared films. Meanwhile, tensile strength (from 183.2 MPa to 203.34 MPa and 235.94 MPa), elongation (from 13.0% to 62.5% and 83.7%), and Yang's modulus (from 325.344 to 1410.0 and 1814.96 MPa) of these films were increased. Moreover, the antioxidant and antimicrobial activities against several human and plant pathogens the prepared of Carboxymethyl Cellulose-ZnONPs films were significantly increased. In conclusion, the prepared Carboxymethyl Cellulose-ZnONPs films showed enhanced activities in comparison with Carboxymethyl Cellulose film without NPs. With these advantages, the fabricated Carboxymethyl Cellulose-ZnONPs films in this study could be effectively utilized as protective edible coating films of food products.

Available online xxxKeywords: Shelf lifeBatte Hydrocolloids Irradiation a b s t r a c t Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds). In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. Hydrocolloids at 1.5% improved the rheological properties of dough farinogragh and aextensograph parameters. The hydrocolloids increase flexibility, rubber and freshness of batte to 24 days compared to 8 days in control sample. Thiobarbituric acid (T.B.A) values at the end of storage at room temperature (ranged to 0.253 e0.352 mg malonaldehyde/kg) that were less than these mentioned by the Egyptian Standard. Also, gamma irradiation reduced the total bacterial count of batte product.Sensory evaluation of produced batte was done. The addition of 1.5% hydrocolloids and exposed to gamma irradiation had higher freshness and increase shelf-life for 20, 25, 30, 35 and 40 days against only 15 days for control sample.