Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

“…42 and 1.0 filter papers, the volume of the extract was reduced by employing a rotary vacuum evaporator (40 ± 5 °C) and the concentrated extract was lyophilized (INNOVA Bio Meditech Inc., INOFD-12S: Freeze Dryer, the USA) for 32 h and the freeze-dried powder was stored at −20 °C after vacuum packaging. This flower extract powder was used to prepare the nanoparticles (EP-NPs) following a green method of synthesis (with minor modifications) using silver nitrate (AgNO 3 ) as described by Fierascu et al [ 13 ] and Singh et al [ 14 ]. An aqueous solution of silver nitrate (1 mM strength) was used to prepare the EP-NPs using the extract prepared above (extract: metallic salt = 1:1, v/v).…”