الفهرس 
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Abstract
This study uses carboxy methyl cellulose and chitosan edible coatings to improve the quality of two important products namely tomato and beef meat and used coatings were examined as carrier of food preservative additives (i.e. ferulic acid and silver nanoparticles as antioxidants and antimicrobials) to protect them from physical, chemical and biological deterioration during cold storage (4±1°C) for 4 weeks of tomato samples, 12 days of beef samples. Preparation of the proper edible coatings and films namely carboxy methyl cellulose (CMC) and chitosan and studying mechanical and physical properties of edible films such as tensile strength , elongation , water vapor permeability and thickness. Investigate the possibility of incorporation of ferulic acid as antioxidants and silver nanoparticles as antimicrobial into CMC and chitosan edible coating and studying their functionality and performance on tomato and beef samples. Studying the effect edible coatings prepared with or without ferulic acid or silver nanoparticles on quality attributes of tomato and beef samples during cold storage at 4 1C upto 28 days for tomato and 12 days for beef samples. Physiochemical, chemical and physical properties of CMC and chitosan edible films were investigated, studying effect of CMC and chitosan edible coatings and cold storage period on tomato and beef samples quality attributes and microbial examination Carboxy methyl cellulose films and coatings are generally transparent, flexible, odor-free, tasteless, water soluble, and resistant to O2 and CO2. Chitosan incorporated with ferulic acid and silver nanoparticles enhancing stability of total saturated fatty acids toward oxidation and rancidity steps in compared with the others using of the silver nanoparticles achieved superiority of bacterial decreasing than ferulic acid with CMC and Ag-Nps have antimicrobial activity and it also have a great effect on total bacterial count reduction as a new generation of antimicrobial. The addition of a plasticizer reduces the mechanical strength of edible films but increases their elongation of prepared films. Treatment of tomatoes and beef with chitosan and CMC coating specially extend shelf-life during storage and lowered loss of quality attributes. Ferulic acid played a good role as an antioxidant activity. CMC and chitosan incorporated with ferulic acid and silver nanoparticles inhancing stability of total saturated fatty acids toward oxidation and rancidity steps in compared with the others. Using of chitosan incorporated with silver nanoparticles achieved superiority of preventing bacterial growth than those of CMC and ferulic acid.