Silver Nanoparticle Synthesis by Extract and Its Applicability against Foodborne Pathogens.

The consumption of foods polluted with different foodborne pathogens such as fungus, viruses, and bacteria is considered a serious cause of foodborne disease in both humans and animals. Multidrug-resistant foodborne pathogens (MRFP) cause morbidity, death, and substantial economic loss, as well as prolonged hospitalization. This study reports on the use of aqueous leaf extract (ARLE) in the synthesis of silver nanoparticles (ARLE-AgNPs) with versatile biological activities.

Application of Gurma Melon Pulp-Based Gel Fat Replacer in Mayonnaise.

Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise's physicochemical and sensory properties were studied.

Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage.

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.

Cod Liver Oil's Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs' Preparation.

Cod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems.

Technological and Sensory Aspects of Macaroni with Free or Encapsulated Fern Powder.

might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free fern powder (FAP) or its microcapsules in foods, especially fresh pasta, yet. Microencapsulation was used to mask the undesirable taste and odour of as well as to preserve its antioxidant potential.