الفهرس 
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Abstract
Azolla Pinnata is a green gold, it’s consider a rich source of nutrients. Protein, ssential amino acids, fatty acids, minerals, and antioxidants of Azolla were determined. In addition, sodium alginate (SA) maltodextrins (MD) based functional films incorporated with different levels (0.8-1.2-1.6 g) of phenolic extract of Azolla pinnata by solution molding technique were produced. The produced films were characterized to investigate the surface structure by scanning electron microscope (SEM), thermal disposal by different scanning calorimetry (DSC), crystallization by X-ray diffraction (XRD), potential interaction by Fourier transform infrared spectroscopy (FT-IR) and some mechanical properties. The SEM micrographs indicated that the higher concentration (1.6%) of Azolla Pinnata extract caused development of wrinkles on the surface of films. There was a significant decrease of elongation at break (EB) and tensile strength (TS) properties of films to 55.01% and 58.42%, respectively. By continues addition of Azolla Pinnata extract to SA.MD films, the film thickness increased from 0.124 to 0.181 mm, the scavenging and antimicrobial properties were enhanced by the attendance of ferulic acid, rutin, thiamine, tamarixetin, astragalin, quercetin, chlorogenic acid and epicatechin inside extracts. Furthermore, the films solubility, swelling degree and water vapor permeability were decreased to 13.08%, 26.41% and 1.662 ×10-10g H2O/m s pa., respectively The produced films could be utilized as composite packaging material for different food applications to extend its shelf life. In addition, the nutritional value of Azolla is high specially protein it was 21.7%. So, it was possible to improve the quality of food products using different levels (5%,10%) of Azolla Pinnata powder as a nutrients source in food purposes as preparing catfish finger.