Innovative biosynthesis of silver nanoparticles using yeast glucan nanopolymer and their potentiality as antibacterial composite.

Nanometals (NM) frequently possess potent antimicrobial potentials to combat various pathogens, but their elevated biotoxicity limits their direct applications. The biosynthesis of NM and their capping/conjugation with natural biopolymers can effectually enhance NM stability and diminish such toxicity. Yeast β-glucan (βG), from Saccharomyces cerevisiae, was extracted and transformed to nanoparticles (NPs) using alkali/acid facile protocol.

Application of ZnO Nanoparticles Phycosynthesized with Extract for Preserving Peeled Shrimp Quality.

Zinc oxide nanoparticles (ZnONPs) were the targets of numerous biological syntheses to attain their precious values in various biomedical fields. The phycosynthesis of ZnONPs were innovatively investigated using cell-free extract of the macroalgae, . The phycosynthesized -zinc oxide nanoparticles (UFD-ZnONPs) had 77.

Fungal chitosan and Lycium barbarum extract as anti-Listeria and quality preservatives in minced catfish.

Listeria monocytogenes is a foodborne bacterial pathogen that causes serious health risks. Chitosan (Ch) is a bioactive polymer that could be effectively applied for foodstuffs biopreservation. Lycium barbarum (Goji berry) is ethnopharmaceutical fruit that have diverse health protecting benefits.

Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets.

Fish are generous sources for providing man with his essential nutritional requirements, but the extreme susceptibility to quality deterioration hinders their optimal usage and storage. Natural derivatives are always the perfect alternatives for food preservation. The application of fungal chitosan (Ch), from Aspergillus niger, and pomegranate peel extract (PPE), in coating films for Nile tilapia (Oreochromis niloticus) fillets preservation ‎and maintaining their microbiological, chemical and sensorial quality during cooled storage at 4°C for 30days, was investigated.