Bio-nanotechnology application in wastewater treatment

The nanoparticles have received high interest in the field of medicine and water purification, however, the nanomaterials produced by chemical and physical methods are considered hazardous, expensive, and leave behind harmful substances to the environment. This chapter aimed to focus on green-synthesized nanoparticles and their medical applications. Moreover, the chapter highlighted the applicability of the metallic nanoparticles (MNPs) in the inactivation of microbial cells due to their high surface and small particle size. Modifying nanomaterials produced by green-methods is safe, inexpensive, and easy. Therefore, the control and modification of nanoparticles and their properties were also discussed

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Not AvailableThe combined effect of two pressure treatments (200 MPa for 20 min and 400 MPa for 10 min at <27 °C) with 0.1% pomegranate peel extract (PPE) on inactivation/germination of Bacillus amyloliquefaciens spores was evaluated. A known quantity of spores (≈108 cfu.ml-1) was suspended in sterile distilled water (DW) or 0.1% PPE. Pressurization was done at 27 °C using a 2 l pressurization vessel. Survival counts were estimated using a spread plate method, and heat shock (80 °C for 15 min) was used as criteria for germination. Results showed that 200 MPa for 20 min induced an inactivation of 0.6 and 0.90-logs of spores suspended in DW and PPE, respectively. Further increasing the high pressure to 400 MPa for 10 min inactivated 2.6 and 2.92-log of spores suspended in DW and PPE. In contrast to inactivation results, germination level was 2.76 and 2.64- logs for 200 MPa and 1.73 and 0.78 logs for 400 MPa in DW and PPE, respectively. Scanning electron microscopic studies indicated that average size of the spores was about 2.2 by 1.2 μ. The control spores were oval in shape with smoother surfaces, but autoclaving and high-pressure treatments caused significant morphological damage. The combination of high pressure and PPENot Availabl

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Not AvailableImmobilized EnzymesNot Availabl

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Not AvailableThe effect of refrigerated storage (4±1°C) on instrumental textural properties of chicken nuggets prepared with ground carrot was studied. Textural properties like hardness, cohesiveness, gumminess, chewiness and springiness of chicken nuggets were evaluated on 0, 7 and 15 days of storage. Results indicated a significantly (P<0.05) linear increase in hardness in both types of nuggets, inconsistent effect of storage period on cohesiveness of two types of nuggets, a significant (P<0.05) increase in gumminess during initial period of storage, a gradual increase in chewiness and no significant effect of storage on springiness. It was concluded that the textural properties of chicken nuggets altered significantly during refrigerated storageNot Availabl

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Not AvailableConjugated linoleic acid (CLA) is a naturally occurring bioactive fatty acid in meat and fats of ruminant animals. CLA is gaining much attention due to its nutritional and therapeutic properties. In this study, the presence of CLA in fat and muscle tissues of sheep, goat, and buffalo was established. The CLA content of a large number of fat samples (N=140) was analyzed by measuring the UV-VIS absorbance at 233 nm and comparing with the standard CLA absorbance curve. GC/FID and GC/MS were used for further used for quantification and confirmation. Results showed a CLA concentration of 2.5 to 8.5 mg/g fat and 1.4 to 3.7 mg/g of meat in different ruminant species. Further, rendered fat had a significantly (P<0.05) higher CLA than meat and fat samples. Gas chromatography and mass-spectrometry studies confirmed the presence of CLA in the samples analyzed.Not Availabl

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Not AvailableThis experiment was undertaken to study the effect of incorporation of carrot on quality characteristics of chicken nuggets. Results indicated that incorporation of 5% carrot in chicken nuggets formulation significantly (P < 0.05) improved hunter colour values, textural properties like hardness, gumminess, chewiness and sensory scores of colour and appearance. Thus the experiment indicated that use of carrot could be explored for the preparation of functional meat products.Not Availabl