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Nanotechnology is an emerging technology which is an amalgamation of different aspects of science and technology that includes disciplines such as electrical engineering, mechanical engineering, biology, physics, chemistry, and material science. It has potential in the fields of information and communication technology, biotechnology, and medicinal technology. It involves manipulating the dimensions of nanoparticles at an atomic scale to make use of its physical and chemical properties. All these properties are responsible for the wide application of nanoparticles in the field of human health care. Promising new technologies based on nanotechnology are being utilized to improve diverse aspects of medical treatments like diagnostics, imaging, and gene and drug delivery. This review summarizes the most promising nanomaterials and their application in human health.

Selected moth beans (Vigna aconitifolia) were subjected to different processes such as sprouting and cooking. Their respective flours were prepared and evaluated for their physicochemical and functional characteristics. From our study, it was observed that the ash content of raw moth bean flour was considerably higher in comparison to the sprouted and cooked moth bean flour. On the other hand, the crude lipid and fiber content of sprouted moth bean flour were remarkably higher compared to raw and cooked moth bean flour, respectively. The raw moth bean flour exhibited considerably better emulsifying activity compared to the sprouted moth bean flour. Sprouted bean flour was showing higher emulsion stability than the raw bean flours and the cooked bean flour reported zero emulsion stability. The value of foaming stability was not significantly different among raw and sprouted moth bean, but it was significantly low in cooked moth bean flour. Raw moth bean flour was found to exhibit higher gelation concentration than the sprouted and cooked flours. This study highlights the variations observed in the physicochemical and pasting characteristics of moth bean seeds (raw, sprouted and cooked) and their respective flours.

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This study aimed to ferment the chicken eggshell membrane (ESM) using the lactic acid bacteria, Lactobacillus plantarum for preparation of functional and bioactive protein hydrolysates. Cultivation at an initial pH of 8.0 for 36 h resulted in maximum protein concentration (177.3 mg/g) and degree of hydrolysis (25.1%) of the hydrolysates. Fermentation resulted in the production of hydrolysates that demonstrated excellent solubility (90.7%), good foaming capacity (36.7%) and emulsification activity (94.6 m 2 /g). Additionally, these protein hydrolysates exhibited remarkable bioactive properties for instance reducing power (2.53), protection from DPPH radical (70.5%) and angiotensin I converting enzyme inhibition (49.3%). The fermented protein hydrolysates were also found effective against various foodborne pathogens. The protein hydrolysates obtained by fermentation of ESM can be potentially incorporated in functional foods and nutraceuticals resulting in valorization of the ESM waste.