ABSTRACT
Nano edible films represent advanced technology in food processing to improve the quality of food products. Indifferent 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) Guargum/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 impactof edible films on quality attributes in Medjool and Barhy products during storage at (0 °C) and relativehumidity of 70-75%. The results indicated that decreasing the percentage of weight loss leads to excellentappearance until 60 days of cold storage in treatments coated with nanomaterials besides lower total microbialcounts. The physical, chemical and mechanical analyses were determined and the results indicated that the bestsamples were natural films with nanosuspension (B) followed by the samples (C, E, A, D, and F).