Schematic representation of biogenic synthesized AuNPs have been proven to have excellent anticancer activity against A549 human lung cancer cells.

The present study reports the chemical synthesis of gold nanoparticles (AuNPs) using sodium borohydride as a reducing and capping agent. The various temperatures and time intervals were investigated for controlled formation of AuNPs. The characterization of AuNPs was studied using UV-vis spectrophotometer, transmission electron microscope (TEM), selected area diffraction (SAED), energy-dispersive X-ray spectrophotometer (Edx), dynamic light scattering (DLS), zeta potential, and X-ray powder diffraction (XRD), and results indicated that AuNPs were spheroid in shape and cubic lattice and face centered in nature with 29 nm in size. AuNPs have potential antimicrobial activity against selected human clinical pathogens. IC 50 concentration of AuNPs was determined as 20 μg/ml against non-small cell lung cancer (NSCLC) cell lines using MTT assay. The morphological and apoptosis effects of AuNPs on NSCLC were investigated using acridine orange/ethidium bromide (AO/EB), 2′,7′-dichlorofluorescein-diacetate (DCFH-DA), rhodamine 123, and 4′,6-diamidino-2-phenylindole (DAPI) staining method, and results indicated that AuNPs have potential anticancer activity against NSCLC cell lines. The anticancer activity of AuNPs is that it has less toxicity against human HBL100 normal cells. These anticancer potentials of AuNPs were compared with the standard drug cisplatin. Moreover, after 24 h exposure, AuNPs arrest the cell cycle at G2/M phase in A549 cells. These findings suggested that AuNPs could act as a potential anticancer agent against lung cancer.

No abstract

The aim of this work was to study the effect of different cooking methods viz, moist cooking (nuggets), dry cooking (patties) and deep‐fat frying (croquettes) on lipid oxidation and microbial quality of few emulsion‐based meat products from chicken under vacuum packaging conditions during refrigerated storage. When different cooking methods were studied, croquettes were the most affected (P < 0.05) by lipid oxidation as indicated by thiobarbituric acid reactive substances, peroxide value and free fatty acids compared with nuggets or patties. Croquettes had lower (P < 0.05) water activity than nuggets and patties. Total plate counts and psychrotrophic counts remained lower (P < 0.05) throughout the storage for croquettes compared with nuggets or patties. Based on lipid oxidation and microbial quality, it was concluded that moist‐cooked nuggets, dry‐cooked patties and deep‐fat fried croquettes were stable for 40, 60 and 80 days at refrigerated storage under vacuum packaging. PRACTICAL APPLICATIONS In the recent years, demand for value‐added, convenience chicken product is increasing throughout the world. In order to meet the consumers' changing lifestyle and their demand for ready‐to‐eat products, food industries are adopting innovative processing and cooking procedures to create a variety of products. However, some of these processing steps and cooking methods may have detrimental effects on different quality attributes of finished products and limit their shelf life. The findings of this work will provide useful information for meat processors about role of processing (comminution), addition of spice mix, different cooking (dry, moist and deep‐fat frying) methods and vacuum packaging in maintaining the quality and enhancing the shelf life of precooked emulsion products. The outcome of this experiment clearly demonstrates that combination of spice mix and vacuum packaging is significantly effective in limiting lipid oxidation and microbial spoilage in chicken emulsion products.