7 research outputs found
Optimization of silver nanoparticles biosynthesis mediated by Aspergillus niger NRC1731 through application of statistical methods: enhancement and characterization
Efficient one-pot biosynthesis of silver nanoparticles using Entada spiralis stem powder extraction
Ultra-Small Platinum Nanoparticles with High Catalytic Selectivity Synthesized by an Eco-friendly Method Supported on Natural Hydroxyapatite
Alpinia calcarata: potential source for the fabrication of bioactive silver nanoparticles
Green Synthesis of Silver Nanoparticles from Caesalpinia pulcherrima Leaf Extract and Evaluation of Their Antimicrobial, Cytotoxic and Genotoxic Potential (3-in-1 System)
Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products
Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed