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Nature is still the main focus of scientific and technological research, particularly in nanotechnology and because of its remarkable properties; nanotechnology has acquired much interest in recent years. This review focuses on up-to-date overview of classification of nanoparticles, characterization, methods of preparation, characterization and application of nanoparticles. Initial section of the review gives insight on various techniques for the synthesis nanoparticles, encompassing both bottom-up and top-down approaches. Different methods for the synthesis of nanoparticles are discussed in details. Highlighting the importance of controlling shape, size, and composition to develop nanoparticles and enhance the properties of nanoparticles. These properties include enhanced surface area, unique optical, electronic, and magnetic characteristics, as well as improved mechanical properties. Understanding these attributes is essential for harnessing nanoparticles in different applications effectively. Broad spectrum of applications for nanoparticles is also discussed. Additionally, nanoparticles have found applications in catalysis, environmental remediation, and antimicrobial coatings, contributing to sustainable development and environmental protection. Overall, nanoparticles represent a progressive area of research with tremendous potential for innovation and societal impact. Our evaluation will serve as a solid reference, assisting the scientific community to comprehend the discussed topic better by showing the role of each technique in a comparable manner. As the field of nanoparticles is constantly evolving, this review incorporates the latest research, developments, and advancements up to the time of its publication. A comprehensive understanding of their properties, synthesis and applications is decisive for realizing the full potential of nanoparticles in various scientific and industrial domains.

Abstract Background Some insects can degrade both natural and synthetic plastic polymers, their host and gut microbes play crucial roles in this process. However, there is still a scientific gap in understanding how the insect adapted to the polystyrene (PS) diet from natural feed. In this study, we analyzed diet consumption, gut microbiota responses, and metabolic pathways of Tenebrio molitor larvae exposed to PS and corn straw (CS). Results T. molitor larvae were incubated under controlled conditions (25 ± 1 °C, 75 ± 5% humidity) for 30 days by using PS foam with weight-, number-, and size-average molecular weight (Mw, Mn, and Mz) of 120.0, 73.2, and 150.7 kDa as a diet, respectively. The larvae exhibited lower PS consumption (32.5%) than CS (52.0%), and these diets had no adverse effects on their survival. The gut microbiota structures, metabolic pathways, and enzymatic profiles of PS- and CS-fed larvae showed similar responses. The gut microbiota of larvae analysis indicated Serratia sp., Staphylococcus sp., and Rhodococcus sp. were associated with both PS and CS diets. Metatranscriptomic analysis revealed that xenobiotics, aromatic compounds, and fatty acid degradation pathways were enriched in PS- and CS-fed groups; laccase-like multicopper oxidases, cytochrome P450, monooxygenase, superoxidase, and dehydrogenase were involved in lignin and PS degradation. Furthermore, the upregulated gene lac640 in both PS- and CS-fed groups was overexpressed in E. coli and exhibited PS and lignin degradation ability. Conclusions The high similarity of gut microbiomes adapted to biodegradation of PS and CS indicated the plastics-degrading ability of the T. molitor larvae originated through an ancient mechanism that degrades the natural lignocellulose. Video Abstract Graphical Abstract

The journal retracts the article, “A Novel Herbal Hydrogel Formulation of Moringa oleifera for Wound Healing” [...]

Abstract Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols. Graphical abstract

Wastewater is not a liability, instead considered as a resource for microbial fermentation and value-added products. Most of the wastewater contains various nutrients like nitrates and phosphates apart from the organic constituents that favor microbial growth. Microalgae are unicellular aquatic organisms and are widely used for wastewater treatment. Various cultivation methods such as open, closed, and integrated have been reported for microalgal cultivation to treat wastewater and resource recovery simultaneously. Microalgal growth is affected by various factors such as sunlight, temperature, pH, and nutrients that affect the growth rate of microalgae. Microalgae can consume urea, phosphates, and metals such as magnesium, zinc, lead, cadmium, arsenic, etc. for their growth and reduces the biochemical oxygen demand (BOD). The microalgal biomass produced during the wastewater treatment can be further used to produce carbon-neutral products such as biofuel, feed, bio-fertilizer, bioplastic, and exopolysaccharides. Integration of wastewater treatment with microalgal bio-refinery not only solves the wastewater treatment problem but also generates revenue and supports a sustainable and circular bio-economy. The present review will highlight the current and advanced methods used to integrate microalgae for the complete reclamation of nutrients from industrial wastewater sources and their utilization for value-added compound production. Furthermore, pertaining challenges are briefly discussed along with the techno-economic analysis of current pilot-scale projects worldwide.

Treatment of wounds is essential as the wound can also be lethal at some point in time if not healed properly. Ethnomedicinal plants can treat wounds as they have no side effects, whereas, in the case of chemical drugs, the side effects are on the rise. In this study, seeds of Moringa oleifera which is the essential ethnomedicinal plant, were studied for wound healing efficacy. The study was planned for the assessment of in vitro (antioxidant and antimicrobial activities) and in vivo (excision and incision wound healing models) wound healing efficacy of n-hexane extract and hydrogels of Moringa oleifera seeds. The antioxidant and antimicrobial activities were assessed by DPPH free radical scavenging assay and Agar well diffusion method, respectively. In excision and incision wound models, Swiss albino mice were used for wound healing efficacy of hydrogels, i.e., 5% and 10% hexane extracts of Moringa oleifera seeds. The n-hexane extract showed antioxidant as well as antibacterial activities. Moreover, the hydrogels formulated using n-hexane extract of Moringa oleifera seeds showed significant wound healing activity compared to both control and standard until the end of the protocol in both the models. Furthermore, the histopathological investigation confirmed the findings of accelerated regeneration of tissue accompanied by a decrease in inflammatory cells and increased vascularity of the immediate skin. The results (both in vitro and in vivo) claimed conclusively that our n-hexane hydrogel formulation of Moringa oleifera seeds might serve as an alternative therapy in skin restoration during wound healing.

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.