الفهرس 
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Abstract
Bee products, e.g. chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish (Clarias gariepinu) products. The current work involved the extraction of bees’ chitosan nanoparticles (BCht), Pro, Pro-mediated SeNPs and their composites, to evaluate them as potential antimicrobial and preservative nanocompounds, for preservation of catfish fillets and augment their quality. BCht was extracted from bees (Apis mellifera) corpses and had 151.9 nm mean particles’ diameter. The Pro was used for biosynthesis of SeNPs, which had 11.2 nm mean diameters. The entire compounds/composites exhibited powerful antibacterial acts against Escherichia coli, S. aureus Staphylococcus aureus and Salmonella typhimurium; where S. aureus had the uppermost resistance. BCht/Pro/SeNPs was the most forceful toward all bacterial strains. The constructed edible coatings (ECs) from produced compounds/composites (BCht, Pro, Pro/SeNPs, Pro/BCht and BCht/Pro/SeNPs) had elevated efficiency for preserving catfish fillets during cold storages for 7 days. The microbiological (total counts, psychrophilic bacteria, yeast and molds), spoilage chemical parameters (TVB-N, TBARS) and sensorial attributes (appearance, odor, color, overall quality) of ECs-treated fillets indicated the nanocomposites efficiency for protecting fish from microbial growth, progress of chemical spoilage indicators and maintaining the sensorial quality of treated stored fillets. The most effectual nanocomposite for maintaining the entire fillets’ quality was the BCht/Pro/SeNPs. The based ECs on BNCt, Pro/SeNPs and their nanocomposites could be impressively endorsed for prospective employments in various seafood biopreservation.
Important results of the research:
- extract chitosan from bees’ corpuses and transforming it to BCht.
- extract Pro and synthesized SeNPs using this extract.
- characterized the produced agents and their composites using spectroscopic methods and electron microscopy imaging.
- evaluate the produced agents/composites as antimicrobial agents against foodborne pathogens, and to specify their modes of actions.
- formulate edible coatings (ECs) from the produced agents/composites and use them for preserving catfish (Clarias gariepinus) fillets.
- assess the efficacy of ECs to maintain the biochemical, microbiological and sensorial qualities of treated fillets.