The aim of the study is to from quinoa protein and starch nano particles produce edible natural films from quinoa protein and starch nano particles. Rheological properties of edible solution and suspensions were studied. Rheological, mechanical properties, permeability, partical size distribution, zeta potentioal emulsion, X-R diffraction(XRD) films as well as the scanning electron microscopy of the films were evaluated. The results of the study film-forming quinoa protein and starch nanoparticles with the incorporation of (0.5/4.5%) of crude phenolic compounds extracts (as antioxidants) luria leaves or pomegranate Peels/acetic acid glacial. Tests and measurements showed that the best film-forming nano suspensions were in decreasing order B(55.61nm), E(68.66nm) then followed treatment F(73.51nm) and C(84.13nm) Compared to noncarrying natural films (as antioxidants) were D(156.8nm) and A(280.9nm). These protein and starch nano particles are able to form films and coatings with good barrier properties against the transport of gases such as oxygen, carbon dioxide and water vapors. On the other hand, the thickness, tensile strength, elongation, present solubility is important mechanical properties where they increased in strength with treatment nanoparticles. This technology will also enable the development of new edible natural films materials to extend the shelf life of food. Nanoparticles have the ability to provide a safe packaging system and its new technological applications in the production of edible natural films to inhibit microbial growth, reduce oxidation and food-borne preservation, increase the economic feasibility and benefit of quinoa seeds since these seeds are not commercially used and are not used for their high content of saponine.

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 powderbased 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±1 o C 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±1 o C during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10 th 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±1 o C compared with control samples A1 and A2 which acceptable for less than 10 days.