The current study was performed to develop biodegradable films with matrix composed from gum Arabic (GA) and different concentrations from Alpinia officinarum phenolic extract (AOE). The color indices, physical properties, surface shape, crystallinity, mechanical properties and thermal stability of produced films were investigated. The incorporation of AOE extract (0.25 g/100 mL) inside GA films increased dark yellow color, reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.29%, 21.05%, 14.15% and 4.20 × 10−10 g H2O/m s p.a., respectively. Furthermore, the scanning electron micrographs showed uniform structure with rough surface and turmoil spots in the structure by increasing AOE concentration inside films. The FT-IR analysis showed typically bands that proved physical interaction between AOE extract and GA polymer. The fabricated films showed satisfied thermal stability manners with declining trend by incorporation of AOE inside GA films. Furthermore, the developed films showed significant effects on reducing the changes of browning index from 17.20 to 24.54 and firmness from 33.98 to 22.65 N of Agaricus bisporus caps during storage days compared with commercial packaging materials.

The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the best general palatability for the consumer. Carrot puree blends were analyzed for nutritional, chemical, microbial and sensory properties. It was found that by increasing the mixing ratio of quinoa with proportion of carrot the protein ratio reached 5.959 gm/100gm in blend (4) compared with 1.845gm/100 gm in blend (1). The best and highest results were in terms of protein and amino acids, especially essential ones, carrot quinoa puree in comparison with control indicated increase in minerals such as calcium 47.666 mg/100gm and iron 6.107 mg/100gm in blend (4) compared with the control were 35.171 mg/100gm and 3.242 mg/100gm, respectively.  It was concluded that the greater the percentage of quinoa in substitution the higher the nutritional value and the better general acceptance. As for general palatability, the mixtures contained 10% followed by 20% had a slight difference until the end of the experiment. Therefore, it is recommended to utilize the quinoa seeds because of their high nutritional values in nutrition, where for children, the elderly and vegetarian people in several forms as flour in the baked goods or in a puree form added to fruits and vegetables.

Vegetables are critical to good health, and certainly good for all age categories as it forms an important portion of a healthy diet. Nutritional, chemical composition, physical properties and sensory quality characteristics of vegetables crackers made by mixing wheat flour and fresh, puree and dried for carrot, beetroots and turnip leaves were studied. Wheat flour and puree of turnip leaves, carrot and beet and their powder were mixed in the ratio of 100:00, 90:10 and 80:20 individually. The results showed a significant increase in the antioxidant activity (DPPH) in carrots, beets and fresh turnip leaves, and its decrease after processing (puree and dried). It was noted through this study that the total flavonoids were higher in the puree samples than the fresh ones. Turnip leaf showed a significant increase in phenols and total flavonoids in the case of pureed and dried samples. There were slight significant changes in the anthocyanin pigment in beets after boiling, and the changes were not noticeable in the state of chlorophyll and carotenoids after boiling and drying in turnip leaves and carrot, respectively. The content of protein and fiber were significantly increased in samples containing turnip leaves, as well as iron, zinc, phosphorous and calcium in samples containing beets and turnip leaves.

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