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Background Herein, we first time used the gum Moringa oleifera as reducing and capping agent for successful synthesis of silver nitrate and zinc oxide nanoparticles(NPs) through green synthesis approach. This study was aimed to check antibacterial activities of synthesized NPs against multidrug resistant bacteria methicillin-resistant Staphylococcus aureus (MRSA). Methods Aqueous solutions of AgNO3 and purified gum powder were mixed with 1:1 ratio, autoclaved at 120oC for 2 min. NPs pellet collected after centrifugation at 10,000 g for 20 min. ZnO NPs were prepared by mixing purified gum powder and metal salt with1:1 ratio, heated (70oC) and stirred at 100 rpm for 4 h followed by centrifugation at 10,000 g for 20 min. Pellet was washed and calcinated at 400oC for 4 h. Antibacterial potential against E. coli, S. aureus and methicillin-resistant Staphylococcus aureus (MRSA) was assessed by widely used Kirby-Bauer antibiotic susceptibility test. Results Optical observation of colour change from transparent to dark and UV-Visible analysis confirmed the synthesis of NPs. Fourier transform infrared spectroscopy (FTIR) of prepared nonmaterial revealed the characteristic AgNPs and ZnO stretch vibrations at wave number of 523 cm− 1 and 471 cm− 1resectively. Crystalline nature of AgNPs and ZnO NPs was confirmed by x-ray diffraction pattern with clear sharp Peaks. Scanning electron microscopy (SEM) revealed good surface morphology of AgNPs and ZnO NPs with 50nm and 60nm size respectively. AgNPs and ZnO NPs exhibited excellent antibacterial activity against E. coli (with zone of inhibition of 21 ± 02mm and 22 ± 03mm) and S.aureus ( with zone of inhibition of 20 ± 03mm and 21 ± 02mm) while good activity was observed against “super bug” methicillin-resistant Staphylococcus aureus (MRSA) with 16 ± 03mm ad 17 ± 02mm zone if inhibitions respectively. Conclusions This novel addition of Moringa Gum based nanoparticles will open new dimensions in the field of nanomedicine and pharmaceutics especially against MDR bacterial strains.

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This study was planned to investigate the effect of replacing milk fat with aloe vera gel addition on yogurt quality. Purposely, yogurt was prepared with different concentration of aloe vera gel and coded as AGY0, = Control (3.5% fat and no AG), AGY1 = (1% fat and 1% AG), AGY2 = (1% fat and 2% AG), AGY3 = (1% fat and 3% AG), AGY4 = (2% fat and 1% AG), AGY5 = (2% fat and 2% AG), and AGY6 = (2% fat and 3% AG). Aloe vera gel yogurt was analyzed for physicochemical, microbial, and sensory characteristics with defined interval (0, 7th, 14th, and 21st) days. All attributes of the yogurt were significantly (0.05) affected by the addition of aloe vera gel. Results showed that the pH (4.6–4.05), viscosity (46.4–4.3), WHC (32.8%–26.1%), fat (0.9%–3.48%), protein (3.14%–3.36%), lactose (4.07%–4.23%), ash (0.48%–0.63%), total solids (11.08%–17.18%), SNF (7.69‐l5.21%), and TPC (2.36 × 107 to 1.02 × 107 CFU/ml) values of yogurt samples decreased with storage time. However, acidity and syneresis of yogurt increased with the passage of time ranging from 1.12%–1.67% and 0.9–5 ml, respectively. In conclusion, aloe vera improved the texture of the yogurt which leads to higher consumer acceptability. Addition of 3% aloe vera to 1% fat (AGY3) containing buffalo milk yogurt was found to best for physicochemical as well as organoleptic characteristics as well as organoleptic characteristics.

In most of the countries around the world, the ever increase in food processing industries around the world is producing various types of by-products including peel, bran, pomace, refused pulp, shells, hull, husk, pods, seeds. With increasing activity in health-promoting functional foods, increase in the demand for natural bioactive moieties and new areas of research are on the way. Many by-products have been explored for health endorsing properties however, maize bran cell walls (MBCWs) and their various components (nonstarch polysaccharides) are of chief importance. In this review, efforts are focused to illustrate the functional and nutraceutical importance of maize bran cell walls. Maize bran cell wall is made up of non-starch polysaccharide materials including arabinoxylans, heteroxylans, and hemicellulose. It holds various bioactive compounds such as ferulic acid, diferulic acid, and p-coumaric acid, having enormous nutraceutical properties, like antioxidant, anticancer, anti-inflammatory, anti-microbial, antiaging, cardioprotective, prebiotic and antiviral effects. These bioactive compounds are protecting against various disorders, like hypercholesterolemia, diabetes, cancer, neurodegenerative, cardiovascular, and thrombosis diseases. Furthermore, extraction, functional and nutraceutical properties, possible uses, and industrial applications of MBCW are the limelight of this article.

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