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Mango is one of the most popular fruits all over the world due to its attractive taste, odor, and nutritional properties. As more people become aware of the many health benefits linked with fruits, their consumption of veggies and fruits has increased. However, the challenge that faces the fresh-cut market is maintaining the food's freshness for a long time after it has been cut. The fruit loses its quality fast as a consequence of an infection with several different fungal diseases. These infections cause deterioration while the fruit is being stored or marketed and reduce the overall quality of the fruit. For the last few decades, there has been an increase in fascination with the creation of materials that have the potential to create films and antimicrobial activities, both of which help to promote food security and storage stability. In this context, the present research aims to develop methods for extending the post-harvest shelf life of mango using silver nanoparticles. Leveraging the functional properties of glucose oxidase, our innovative antimicrobial strategy for prolonging the shelf life of fruit is based on the production of a fine coating of hydrogen peroxide at the food’s surface. This layer acts as a barrier against the growth of microorganisms (GOx). After the enzyme was extracted from Aspergillus nigerand processed, it was immobilized on nanostructures of silver and then placed in a buffer to create a spray solution of silver nanoparticles (AgNPs). The spray showed significant prolonging in the shelf life of mango, as evident from fruit quality parameters such as pH, DPPH activity, TSS, and weight loss. A notable difference was observed in these parameters when compared with control and treated fruits. In fact, we have arrived at a novel technique for this purpose.

In addition to being a low-cost byproduct of rice cultivation, rice straw also has a high output volume (731 million tons annually) and is, thus, an ideal feedstock for bioethanol production. Somewhere between 34 and 47% cellulose, 19 and 27% hemicellulose, 5 and 24% lignin, and 18% ashes may be found in rice straw. The lignocellulose in rice straw was broken down into sugar using a variety of chemical (acid and alkali) treatments in this investigation. The processing of lignocellulose with alkali or acid was successful in producing a sugar. The sugar yield was greatly improved by combining chemical pretreatment with subsequent enzyme treatment. Finally, Saccharomyces cerevisiaeyeast was used to ferment the pretreatment samples across the three groups (alkali, acid, and enzymes), and the resulting ethanol concentration was determined. Scanning electron microscopy (SEM) revealed greater degree of porosity in both pretreated samples that has further supported by Fourier transform infrared spectroscopy (FTIR) indicated some constituents had changed in cross-linking reaction between the C–O–H, C–O–C, and other functional groups. After 3 days of fermentation, practically all fermentable sugar (glucose) was transformed to bioethanol (40%) from a sample that had been prepared with 1% acid/enzyme. The synthesis of bioethanol slowed by 45% due to the lengthier fermentation time of up to 6 days. After 6 days of fermentation using Saccharomyces cerevisiaeyeast, ethanol concentration was maximum when rice straw was subjected to acid pretreatment followed by enzyme treatment. In this experiment, the ethanol output was around 0.40 g/g.

The study was aimed to characterize the antioxidant and anti-microbial activities of Cynodon dactylonwith special reference on its precise biochemical analysis. Physiological analysis that total carotenoids content (0.3884 ± 0.0172 mg/g), total chlorophyll content (6.1460 ± 0.2915 mg/g), total phenolic contents (13.4703 ± 0.1494 mg/g), chlorophyll a (3.7708 ± 0.1528 mg/g, catalase (CAT) contents (40.2844 ± 0.1515 units/mg), total anthocyanin contents (5.0166 ± 0.2966 g–1FW) total soluble proteins (2.9916 ± 0.1734 mg/g) and total flavonoids content (TFC) (4.7863 ± 0.0442 μg/g) was found higher in the leaves of the Cynodon dactylonwhereas, chlorophyll b (2.4881 ± 0.1326 mg/g) was found higher in the stem of Cynodon dactylon, while, peroxidase (POD) contents (81.8763 ± 4.6609 units/mg) and superoxidase dismutase (SOD) activity (80.4346 ± 5.9367 units/mg) was investigated higher in roots of Cynodon dactylon. The anti-microbial activity of Cynodon dactylonextracts was performed using a good diffusion technique against two microbial strains. Among all the plant extracts, the methanolic extracts showed a maximum inhibition zone (26.87 mm) against anti-bacterial strain Escherichia coli whereas n-hexane extract showed a maximum inhibition zone (17.88 mm) against anti-fungal strain Candida albicans. This study reported the antimicrobial activity of Cynodon dactylonagainst some common pathogens such as Staphylococcus aureus, Escherichia coli, and Candida albicans, which are highly associated with nosocomial infection. From the given results it is concluded that Cynodon dactyloncould be exploited in pharmacology due to its antioxidant and anti-microbial properties.

Background: wild Coleus forskohlii L. is a well-known traditional medicine for the treatment of many diseases because of its high forskolin content and several diterpenes. Objective: this study aimed phytochemical screening, finding of total phenolic content (TPC), total flavonoid content (TFC) and antioxidation activity of Coleus forskohlii L. leavse extracts in Al-Leith area, Saudi Arabia. Materials and Methods: dry leaves of wild C. forskohlii L. were used. Four solvents from diverse polarity groups were tested on these leaves, which are ethanol, ethyl acetate, chloroform, and hexane. Moreover, obtained extracts were used in phytochemical analyzing, finding of total phenols, and antioxidation activity. Results: showed the presence of phenols, flavonoids, tannins, alkaloids, Proteins, carbohydrates, saponins, and glycosides in Coleus forskohlii L. leaves. The highest value of total phenolic content (TPC) was significantly (P < 0.001) in ethanol extract (280.5±2.33 mg GAE/gm. Also, the highest value of total flavonoid content (TFC) was in ethanol extract (141.4±1.30 mg QE /g). The antioxidation activity was significantly (P < 0.001) higher in ethanol extract (78.55±2.23%), followed by ethyl acetate extract (60.18±1.21%), chloroform extract (36.11±2.54%), and lowest value in hexane extract (20.71±0.59%). The study clearly indicated that the leaves extract of C. forskohlli L. collected from Al-Leith region- Saudi Arabia has properties to be useful in pharmacological and biological industries.

To investigate the effects of transglutaminase (TGase) treatment on the processing characteristics and structure of soy protein isolate (SPI)–whey protein (WP) polymers, the solubility, emulsification activity, emulsion stability, and other properties of enzyme-treated protein blends were determined. The obtained results revealed that the processing characteristics of the SPI–WP hybrid protein systems were superior to those of SPI and WPI. After the TGase treatment, the maximum emulsification activity and emulsion stability were equal to 50 m2/g and 45%, respectively. The infrared spectrum of the produced polymer exhibited a slight red shift; the differential scanning calorimetry peak shifted to low temperature, and the polymer heat capacity increased, indicating that the internal polymer groups were exposed while the protein structure was changed. Scanning electron microscopy observations revealed that the hybrid protein gel possessed a regular three-dimensional meshwork structure, suggesting that TGase treatment considerably enhanced its functional properties. The research effectively improves the processing characteristics of SPI and WP and increases the application range of both in food.

This study aimed to elucidate the molecular mechanism of Lactiplantibacillus plantarumNMGL2 (L. plantarumNMGL2) isolated from traditional Inner Mongolia cheese that how it survived under simultaneous cold and acid conditions, and developed potential protective strategies for bacterial survivability. L. plantarumNMGL2 was previously shown with numerous bioactivities such as antibiofilm, cholesterol-lowering effect, and bile acids binding capacity. In this study, non-directional UPLC-Q-TOF-MS/MS-based metabolomics was performed to investigate the metabolic variations in L. plantarumNMGL2 during refrigerated storage of the fermented milk to comprehend the underlying chemical process of bacterial resistance under the cold and acid conditions. Organic acids, fatty acids, polypeptides, amino acids, and carbohydrates were all among the 122 differently abundant metabolites discovered, which were mostly involved in organic acid, sugar, protein, amino acid, and purine metabolisms, This indicated that the bacteria counteracted the combinational coldness and acidity by increased biosynthesis of several important biomolecules such as glycolipids and glycoproteins for providing cell protection, glutamate for initiating cell deacidification process, and DNA for cell repairing, as well as cell membrane proteins and cell wall peptidoglycan. Western blot analysis confirmed up-regulation of PGRP protein, implicating that the cell wall peptidoglycan played a significant part in bacterial resistance under cold and acid conditions. Further SPME-GC/MS analysis demonstrated different volatile metabolites detected in the fermented milk during the storage, including 7 acids, 4 alcohols, 2 aldehydes, 4 ketones and 3 esters, which provided unique flavor characteristic of fermented milk for favorable consumer acceptance of the product. For the first time, our research elucidates the molecular mechanism by which L. plantarumsurvives simultaneous cold and acid conditions with development of potential protective strategies under such conditions.