“Aspects in improvement of some functional foods using bio-synthesized nanoparticles”

Abstract

Nanotechnology is concerned with the design, manufacture, and use of structures by controlling the size and shape of materials at the nanometre scale. Furthermore, nanoparticles have already been used in many aspects of human existence. Nanocomposites have already spawned a slew of developments with potential uses in the food packaging industry. In reality, the application of polymer nanotechnology can extend and implement all of the package's primary tasks (containment, protection and preservation, marketing and communication). This is why many of the world's largest food packaging companies are actively investigating the potential of polymer nanotechnology in order to develop new food packaging materials with improved mechanical, barrier, and antimicrobial properties, as well as the ability to trace and monitor the condition of food during transportation and storage. This study concerned with production of a novel and effective nanotechnology-based polymer materials for food packaging. In this study, Penicillium roqueforti (GenBank Acc. No. MK805460.1) was isolated and molecularly identified. Penicillium roqueforti MK805460.1 was introduced into a mixture of ferric chloride hexahydrate (103 M) and ferrous chloride tetrahydrate (103 M) (2:1 ratio) for the biosynthesis of iron oxide nanoparticles in a quick, cost-effective, and successful way. The biosynthesized IONPs were modified by SiO2 shell using the stöber method. The nanoparticles were also characterized by UV-Vis spectroscopy, Energy Dispersive X-ray (EDX), Transmission Electron Microscopy (TEM), and X-ray diffraction (XRD). The biosynthesis of iron oxide nanoparticles