الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
 |  | from | 305 |  |  |
| | | from | 305 | | |
Abstract
Dina Abd EL-Moneam Mohamed Mohamed: Production of Edible Films Using Natural Polysaccharides and Its Application In Some Foods. Unpublished M.Sc. Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams University, 2021.
Extraction of sodium alginate as natural polysaccharide from Sargassum muticum and Turbinaria conoides using four different extraction methods namely HCl, EDTA, hot water and CaCl2 was studied. The extracted sodium alginate was characterized by extraction yield, chemical composition, FTIR, intrinsic viscosity, gelling point, melting point, molecular weight, and M/G ratio. The highest productivity (49.33%) was obtained from T. conoides using the EDTA method. The highest gelling point and molecular weight were 46.6 ºC and 2.79 x 105 g/mol for T. conoides.
The M/G ratio for T. conoides were (< 1). Extracted sodium alginate from T. conoides and S. muticum exhibited non-Newtonian pseudo plastic. The edible films made from sodium alginate extracted from and commercial one incorporated with CMC, pectin, thyme oil or cinnamon oil were prepared and characterized. The edible films made from sodium alginate extracted T. conoides had the best physical, mechanical and water vapor permeability, as well as high degree of solubility in water. Data indicated that coating solution based on 3% sodium alginate incorporated with either 1% thyme or cinnamon oil exhibited the highest antimicrobial activity (P<0.05) against pathogenic bacteria, yeast, and mold. Coated chicken breast fillets sample showed good quality with lower TBARS, TVBN, weight loss, lower L and a value and higher WHC until 12 day of storge. Also, sodium alginate incorporated with cinnamon oil improved the preservation sensory quality and prolonged the shelf life of fresh sliced apple to 15 days of storage