Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO-NPs for preserving sour cream.

Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO-NPs). The prepared CS/HEC/TiO-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated.

Management Practices of Bovine Mastitis and Milk Quality on Egyptian Dairies.

Milk production continues to be the main source of income for dairy producers, and mastitis continues to be the major health challenge for dairy cows worldwide. The objective of the current study was to describe the different management practices implemented in Egyptian dairies, which may influence mastitis and improve milk quality. An in-person survey was completed with herd managers and owners of 20 Egyptian dairies selected using a stratified random sample from four of Egypt's milk sheds.

Laboratory evaluation of anti-plaque and remineralization efficacy of sugarless probiotic jelly candy supplemented with natural nano prebiotic additive.

We evaluated the anti-cariogenic effect of an experimental synbiotic compound containing probiotic Lacticaseibacillus rhamnosus (NRRL B-442)-based jelly candy supplemented with natural prebiotic grape seed extract (GSE) in a nanoemulsion formula on the colonization and establishment of Streptococcus mutans (ATCC 25175) and Actinomyces viscosus (ATTCC 19246) biofilms through counting colony forming units, scanning electron microscopy (SEM), and transmission electron microscopy (TEM). We were then analysing the remineralizing effect of synbiotic jelly candy on human enamel surface lesions using Vickers microhardness testers, atomic force microscopy (AFM), SEM, energy-dispersive X-ray spectroscopy (EDAX), and confocal laser scanning microscopy (CLSM) at three stages (sound, after demineralization, and after pH cycling). We found after 21 days of treatment of the pH-cycled enamel discs with jelly candy for 10 min twice daily, a 68% decrease in S.

Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter.

As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel and alginate hydrogel was developed. Morphology, oxidative stability, microbiological, chemical, and sensory analysis were assessed. The results demonstrated that unsaturated fatty acids were higher in cinnamon (73.

Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt.

Green synthesis selenium nanorods (Se-NRs) were produced based on Aloe vera leaf extract. The size, morphology, antimicrobial, and activation of Se-NRs for probiotics were analyzed. The Se-NRS was stable with a diameter of 12 and 40 nm, had an antimicrobial effect, and improved probiotics counts.

Preparation and characterization of novel bionanocomposites based on garlic extract for preserving fresh Nile tilapia fish fillets.

In this paper we describe the preparation of a new bionanocomposite based on carboxymethyl cellulose (CMC), Arabic gum (AG) and gelatin (GL), incorporating garlic extract (GE) and TiO nanoparticles (TiO-NPs). The prepared bionanocomposites were evaluated using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Energy Dispersive X-ray Analysis (EDX), and scanning electron microscopy (SEM), and were evaluated for their antimicrobial effect. The permeability and thermal and mechanical properties of the films were assessed.

Prophylactic effect of probiotics fortified with pulp nanoemulsion against ethanol-induced gastric ulcer.

The purpose of this study was designed to evaluate the protective effect of probiotics fortified with pulp nanoemulsion on ethanol-induced gastric ulcer (GU). Freshly harvested pulp nanoemulsion was prepared and subsequently inoculated with 2% of the activated yogurt starter culture of and subsp. (1:1).

Novel approach for biosynthesizing of zinc oxide nanoparticles using Lactobacillus gasseri and their influence on microbiological, chemical, sensory properties of integrated yogurt.

This research aimed to biosynthesizing zinc oxide nanoparticles (ZnO-NPs) using lactobacilli strains. All tested lactobacilli able to biosynthesis ZnO-NPs indicated by white precipitates. The characteristics of the biosynthesis ZnO-NPs from Lactobacillus gasseri were studied using UV-visible spectroscopy, TEM, SEM, DLS, FT-IR, XRD, and antimicrobial activity.

Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese.

In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.

Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating.

Roselle calyx extract (RE) was used to prepare zinc oxide nanoparticles (ZnO-NPs) as a green technique. In the current work, chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract, namely (CS/GG/RE-ZnO) bionanocomposite were prepared. The synthetic ZnO-NPs and the prepared bionanocomposites were characterized by Fourier transforms infrared spectroscopy (FT-IR), transmission electron microscopy (TEM), X-ray diffraction (XRD), and scanning electron microscopy (SEM).

Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese.

Spinach fine powder is a good source of protein, fiber, antioxidant, and minerals, making it a suitable ingredient to be used in the formulation of foods with high nutritional or biological values. In the current study, spinach nano-powder (0.50, 1.

The effects of camel milk powder on the stability and quality properties of processed cheese sauce.

Background: Camel milk contains all the essential nutrients as cow’s milk, and has potential beneficial nutritive properties. The drying process has a little effect on the surface composition of milk powders. The use of camel milk powder in the manufacture of processed cheese could produce a product with special functional properties.

Effect of Ficus carica L. leaves extract loaded gold nanoparticles against cisplatin-induced acute kidney injury.

Background: Cisplatin (CisPt) is one of the most widely used and highly effective drugs for the treatment of various solid tumors, unfortunately acute kidney injury (AKI) is considered one of its side effects through several mechanisms including production of reactive oxygen species (ROS), pro-inflammatory and pro-fibrotic cytokines. Due to the poor effect of AKI therapy, the use of nanoparticles loaded with natural extracts for delivering to the kidney molecules are desirable.

Aim: This study aims to investigate the effectiveness of different concentrations of gold nanoparticles (Au-NPs) as a carrier for Ficus carica L.

Potential application of herbs and spices and their effects in functional dairy products.

Herbs and spices come from different parts of the plant are used to impart an aroma and taste to food. Several herbs have therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Therefore, fortification of dairy foods with herbs and spices could help to provide functional dairy products with nutritional and medicinal values.

Bionanocomposites materials for food packaging applications: Concepts and future outlook.

Bionanocomposites materials open a chance for the usage of novel, high performance, lightweight, and ecofriendly composite materials making them take place the traditional non-biodegradable plastic packaging materials. Biopolymers like polysaccharides such as chitosan (CS), carboxymethyl cellulose (CMC), starch and cellophane could be used to resolve environmental hazards owing to their biodegradability and non-toxicity. In addition these advantages, polysaccharides have some disadvantages for example poor mechanical properties and low resistance to water.

Novel bionanocomposite materials used for packaging skimmed milk acid coagulated cheese (Karish).

Bionanocomposites have attracted a tremendous level of consideration as alternatives for a broad group of commercial materials based on petroleum-derived compounds and used for coating cheese. Sustainable, economical and environmentally compatible materials based on chitosan (CS), poly vinyl alcohol (PVA), glycerol (Gy) and titanium dioxide nanoparticles (TiO-NPs) were prepared. Moreover, the prepared bionanocomposites (CS/PVA/Gy/TiO-NPs) were characterized using XRD, SEM, TEM, WVTR and mechanical strength.

The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts.

Background: Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium.

Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film.

A novel bionanocomposites packaging material prepared using chitosan (CH), carboxymethyl cellulose (CMC), and zinc oxide nanoparticles (ZnO-NPs), namely CH/CMC/ZnO bionanocomposites, was prepared by casting method. The CH/CMC/ZnO bionanocomposites were investigated using FT-IR, TEM, SEM, XRD, and TGA. The acquired bionanocomposites exhibited improved mechanical and thermal properties compare with the biocomposites (CH/CMC) blend.

Evaluation of bionanocomposites as packaging material on properties of soft white cheese during storage period.

Novel bionanocomposites based on chitosan/poly(vinyl alcohol)/titanium nanoparticles (CS/PVA/TiO2 nanocomposite) were prepared and used as packaging materials for soft white cheese. The prepared bionanocomposites were characterized using XRD, SEM, TEM and FT-IR. The CS/PVA/TiO2 bionanocomposites exhibited good mechanical properties.

Mechanical and antibacterial properties of novel high performance chitosan/nanocomposite films.

Zinc oxide (ZnO) nanoparticle was successfully synthesized using hydrothermal method as well as, silver (Ag) nanoparticle was direct prepared during chitosan nanocomposites preparation. Chitosan films were investigated by recognized the effect of kinds of acids (formic or acetic acid). Correspondingly, using of concentrated NaOH was checking for facilitating de-casting of the films.

Chitosan nanocomposite films based on Ag-NP and Au-NP biosynthesis by Bacillus Subtilis as packaging materials.

Chitosan-silver (CS-Ag) and Chitosan-gold (CS-Au) nanocomposites films were synthesized by a simple chemical method. A local bacterial isolate identified as Bacillus subtilis ss subtilis was found to be capable to synthesize both silver nanoparticles (Ag-NP) and gold nanoparticles (Au-NP) from silver nitrate (AgNO3) and chloroauric acid (AuCl(4-)) solutions, respectively. The biosynthesis of both Ag-NP and Au-NP characterize using UV/vis spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM) and X-ray diffraction (XRD), and then added to chitosan by different ratios (0.