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The present study focuses on synthesis of silver nanoparticles (AgNPs) by employment of a green and facile synthesis method. Aqueous extract of Helichrysum arenarium was used as a reducing and capping agent. The bioreduction of silver particles was monitored using UV–Vis spectroscopy based on increase in color intensity led by surface plasmon resonance. SEM, TEM, FTIR, DSC, and XRD analyses were followed for characterization, divulging that the nanoparticles were thermally resistant in the size of approximately 20 nm with a quasi-spherical shape without any agglomeration. AgNPs possessed a nanocrystal form with presence of crystalline Ag. EDAX analysis was used to verify that the nanoparticles were silver as revealed by a typical optical absorption peak of metallic silver nanocrystallites. The AgNPs were shown to have strong antibacterial and antifungal effects on some foodborne pathogens. The method developed in this study could offer a green, facile biomimetic, and cost-effective method. [ABSTRACT FROM AUTHOR]

Commercial applications of nanotechnology in the food industry are rapidly increasing. Accordingly, there is a simultaneous increase in the amount and diversity of nanowaste, which arise as byproducts in the production, use, disposal, or recycling processes of nanomaterials utilized in the food industry. The potential risks of this nanowaste to human health and the environment are alarming. It is of crucial significance to establish analytical methods and monitoring systems for nanowaste to ensure food safety. This review provides comprehensive information on nanowaste in foods as well as comparative material on existing and new analytical methods for the detection of nanowaste. The article is specifically focused on nanowaste in food systems. Moreover, the current techniques, challenges as well as potential use of new and progressive methods are underlined, further highlighting advances in technology, collaborative efforts, as well as future perspectives for effective nanowaste detection and tracking. Such detection and tracking of nanowaste are required in order to effectively manage this type ofwasted in foods. Although there are devices that utilize spectroscopy, spectrometry, microscopy/imaging, chromatography, separation/fractionation, light scattering, diffraction, optical, adsorption, diffusion, and centrifugation methods for this purpose, there are challenges to be overcome in relation to nanowaste as well as food matrix and method characteristics. New technologies such as radio‐frequency identification, Internet of things, blockchain, data analytics, and machine learning are promising. However, the cooperation of international organizations, food sector, research, and political organizations is needed for effectively managing nanowaste. Future research efforts should be focused on addressing knowledge gaps and potential strategies for optimizing nanowaste detection and tracking processes. [ABSTRACT FROM AUTHOR]

The objective of this work was to investigate the steady, dynamic mechanical properties, and 3 interval thixotropy test (3 ITT) characterization of emulsion type garlic paste prepared with different concentrations of lecithin, guar gum, and olive oil. A three factor and three level Box Behnken design of response surface methodology was used to specify the physicochemical, steady shear, viscoelastic and deformation and recovery properties (applying 3 ITT) of paste. Garlic paste samples showed non‐Newtonian shear thinning behavior and Herchel–Bulkley model was fitted to the data satisfactorily (R2 > 0.85). Dry matter contents were in the range of 37.13%–41.14% depending on the processing variables. Dynamic mechanical spectrum showed that the garlic paste was weak gel having dominant viscous behavior compared to elastic behavior. Three interval thixrotropy test showed that the samples showed partial recovery after deformation due to the weak gel like character. Optimization showed that the maximum consistency (114.6 Pa sn) would be at 2.11 g lecithin, 0.11 g guar gum and 14.96 mL olive oil while the minimum value (49.16 Pa sn) would be at 1.02 g lecithin, 0.11 g guar gum, and 5.81 mL olive oil. Overall, the findings of this investigation revealed that the physicochemical and rheological characteristics of garlic paste can be significantly influenced by the concentrations of lecithin, guar gum, and olive oil. It is crucial to carefully select the appropriate concentration levels to achieve the desired quality of garlic paste. Practical applications: Garlic is one the most popular vegetables consumed by the people due to its characteristic taste and aroma. Because of its functional properties, garlic is also used as an additive for food formulation. In this study, garlic is used for the production of garlic paste which could be used for food formulations as a taste enhancer or salad aromatizer. Accurate and dependable rheological data play a crucial role in designing flow processes, assessing the deformation and recovery rates of substances during various engineering operations and preparation of new food formulations. In this context, we developed a predictive model by response surface methodology which estimates physico‐chemical and rheological properties of garlic paste samples. Therefore, this study holds significant importance in terms of estimating the physicochemical and rheological properties of garlic paste for food manufacturers. [ABSTRACT FROM AUTHOR]