000			03102cam a2200349 a 4500
003			EG-GiCUC
005			20250223032859.0
008			211213s2021 ua dh f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aPh.D
099			_aCai01.12.11.Ph.D.2021.Ma.P
100	0		_aMahmoud Gebril Abuelhamd Elsoholy
245	1	0	_aPreparation and characterization of edible films based on polysaccharides and their applications in food industries / _cMahmoud Gebril Abuelhamd Elsoholy ; Supervised Gamal Riad Saad , Mohamed Samir Abdelaziz Zidan , Hend Ezzat Salama
246	1	5	_aتحضير وتوصيف أغشية رقيقة قابلة للأكل قائمة على متعدد السكرايات وتطبيقاتها في الصناعات الغذائية
260			_aCairo : _bMahmoud Gebril Abuelhamd Elsoholy , _c2021
300			_a91 P. : _bcharts , facsimiles ; _c25cm
502			_aThesis (Ph.D.) - Cairo University - Faculty of Science - Department of Physical Chemistry
520			_aEdible coatings have increased attention in the field of food industries due to their outstanding ability to extend the shelf-life of food. Edible coatings could be designed from different components to verify the best desired properties.In this thesis, four systems of edible coatings with different components were prepared, and their ability to extend the shelf-life of green capsicums were evaluated. In the first part, Box-Behnken design was used to optimize the compositions of carboxymethyl starch, alginate and microcrystalline cellulose (MCC) to obtain a composite edible coating of the lowest water vapor permeability (WVP).Thermal and mechanical properties were improved upon increasing the content of MCC.The optimized coatings significantly extended the shelf-life of green capsicums where significant resistance to spoilage and mass loss were obtained. In the second part, chitosan biguanidine (CG) was prepared and used as a multifunctional polymer crosslinker to carboxymethyl starch and alginate. Thermal stability and mechanical properties were significantly improved while the WVP was reduced upon increasing the CG content. Excellent antimicrobial activity was observed due to the presence of CG.The prepared coating significantly inhibited the spoilage of green capsicums and extended their shelf-life. In the third part, a composite edible coating was prepared through the incorporation of gelatin into carboxymethyl starch and alginate. FTIR and XRD data verified the interactions between the film{u2019}s components.Thermal, mechanical and barrier properties of the prepared coatings were improved in the presence of gelatin.
530			_aIssued also as CD
653		4	_aBiopolymers
653		4	_aEdible films
653		4	_aWVP
700	0		_aGamal Riad Saad , _eSupervisor
700	0		_aHend Ezzat Salama , _eSupervisor
700	0		_aMohamed Samir Abdelaziz Zidan , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aShimaa _eCataloger
942			_2ddc _cTH
999			_c83529 _d83529