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This study represents a simple and facile method for the fabrication of gold nanoparticles (AuNPs) using Cephradine (Cep) drug as a capping agent. Synthesized Cep-AuNPs have been characterized using different modern analytical techniques such as UV–Vis spectroscopy, X-ray diffractometry, and Atomic Force Microscopy. The estimated average size of synthesized gold nanoparticles was found up to 30 nm. These Cep-AuNPs has been used for the highly selective and sensitive colorimetric sensing for the mitoxantrone (MX) detection. The linear range of proposed colorimetric sensor responded to MX in the range of 10–100 µg/L. The detection and quantification limit of the sensor was 3.5 µg/L and 11.9 µg/L, respectively. The developed sensor was highly selected and highly efficient for MX detection as compared with other coexisting compounds such as 5Florourical, Capecitabine, Methotrexate (MTX), Zoledronic Acid. This developed sensor was successfully applied for the detection of MX from the real biological samples. The developed colorimetric sensor is sensitive, selective, cheaper and no need for sample preparation and easy to operate. No need expansive instruments.

The development of efficient emulsion is essential and requires a good understanding of the parameters that govern the formation and stability of the emulsion. The droplet size significantly affects the stability of the emulsion. In this study, the stability of pomegranate oil-in-water emulsions (0.5 to 7.0% v/v) was investigated using various emulsifiers in terms of droplet size and instability index during 16 days of storage. The Mastersizer and Lumisizer were used to measure the droplet size and instability index. It was observed that the minimum droplet size was achieved by using 0.3% carboxy methyl cellulose (5.37 μm) and maximum with 1.0/2.5% whey protein/maltodextrin (24.26 μm). The Lumisizer results during storage revealed the higher emulsion stability of carboxy methyl cellulose due to smaller droplet size and high thickness as compared to other emulsions studied. The findings of the present study would be useful for food applications to obtain fine and stable microcapsules. El desarrollo de una emulsión eficiente es esencial y requiere una buena comprensión de los parámetros que rigen la formación y la estabilidad de la emulsión. El tamaño de la gota afecta significativamente a la estabilidad de la emulsión. En este estudio, se investigó la estabilidad de las emulsiones de aceite de granada en agua (0,5 a 7,0% v/v) usando varios emulsionantes, en términos de tamaño de gota e índice de inestabilidad, durante 16 días de almacenamiento. El Mastersizer y el Lumisizer se usaron para medir el tamaño de gota y el índice de inestabilidad. Se observó que, el tamaño mínimo de gota se logró utilizando 0,3% de carboximetilcelulosa (5,37 μm) y el máximo (24,26 μm), con 1,0/2,5% de proteína de suero/maltodextrina Los resultados del Lumisizer, durante el almacenamiento, revelaron una mayor estabilidad de la emulsión de carboximetilcelulosa debido al tamaño de gota más pequeño y al alto espesor en comparación con otras emulsiones estudiadas. Los resultados del presente estudio se utilizarían en aplicaciones alimentarias para obtener microcápsulas finas y estables.