Noval in nano-edible films applications in the production of high- quality dates Al Hulwah and Soukari for export

Abstract

Abstract The aim of this study was to improve the quality of Al Hulwah" and Soukari dates by using edible coatings and films that have a high potential to carry active ingredients such as nano materials. The substances used in this experiment were: control: without treatment, T1: AgNO3 and ZnONPs at 0.5% (0.015%) and 0.03 wt% of chitosan and gelatin, T2: 0.5% (0.015%)/(0.03) wt% chitosan/gelatin chitosan/gelatin combined with phenolic compound active Luria leaves extract LLE (0.15%). T3: AgNO3/ZnONPs 0.5% (0.015%)/0.03 wt% chitosan/gelatin combined with active phenolic compound Thyme Leaves Extract TLE (0.15%). T4: AgNO3/ZnONPs 0.5% (0.015%) or (0.03) chitosan/gelatin weight percent combined with phenolic compound active Green Coffee Extract GCE, 5% (0.15%). The effect of edible coating on fruit quality attributes, including alhulwuh and soukari dates, was investigated during storage at 2–4°C and 70–75% relative humidity. The rheological properties of edible solutions and suspensions were studied. Mechanical properties, particle size distribution, zeta potential emulsions, and scanning electron microscopy films were also measured. The results observed that the best samples were edible coatings with nanosuspensions (T2), followed by samples (T3 and T4 as nano materials on quality of Al Hulwah" and Soukari dates. The substances used in this experiment were: control: without treatment, T1: AgNO3 and ZnONPs at 0.5% (0.015%) and 0.03 wt% of chitosan and gelatin, T2: AgNO3/ZnONPs at 0.5% (0.015%)/(0.03) wt% of chitosan/gelatin combined with phenolic compound active Luria leaves extract LLE (0.15%). T3: AgNO3/ZnONPs 0.5% (0.015%)/0.03 wt% of chitosan/gelatin combined with phenolic compound active Thyme Leaves Extract TLE (0.15%) T4: AgNO3/ZnONPs 0.5% (0.015%) or (0.03) weight percent of chitosan/gelatin combined with phenolic compound active Green Coffee Extract GCE, 5% (0.15%). The effect of edible coating on quality attributes of fruits, including alhulwuh and soukari dates, was studied during storage at 2–4°C and relative humidity 70–75%. The rheological properties of edible solutions and suspensions were studied. Also measured were mechanical properties, particle size distribution, zeta potential emulsions, and scanning electron microscopy films. The results observed that the best samples were edible coatings with nanosuspensions (T2), followed by samples (T3 and T4), as compared with nanocoatings (control and T1) samples. Different analyses were determined on coated dates, such as weight loss, total soluble solids, total acidity, microbiological testing, and sensory evaluation tests. In contrast, the nanocoated Al Hulwah and Soukari dates were found to be of high quality when compared to the control and T1. Al Hulwah" and Soukari dates dipped in (T2, T3, and T4) solutions reduced weight loss percentage and fruit quality for 6 weeks of storage.