Ultrasonic synthesized Konjac gum/PEG-silver nanoparticles for colorimetric detection of hydrogen peroxide

Green and low-cost synthesis strategy for ultrasonic preparation of polymer blend matrix based silver nanoparticles (Ag NPs) and the development of rapid and high sensitive detection route have a great attention in biomedical applications. Therefore, in this study, we investigated the hydrogen peroxide detection performance of Konjac gum (KG)/PEG-Ag NPs. The KG/PEG-Ag NPs was synthesized via an ultrasonic process and characterized by different techniques such as ultraviolet–visible spectroscopy (UV–Vis), Fourier-Transform Infrared spectroscopy (FT-IR), Scanning Electron Microscope (SEM) and Energy Dispersive X-ray spectroscopy (EDX). Furthermore, we determined the experimental optimization on the effect of the rheological parameters of nanostructure with the highest correlation constant (R 2 : 0.989-0.996), and the intrinsic viscosity (14.71-26.77 dl/g). To provide the miscible polymer blends and homogeneous dispersion of the nanostructure, we compared the rheological parameters with the experimental results. The response time was less than 5 s and the lower limit of detection was 0.071 μM. This novel highly sensitive, rapid, and naked-eye colorimetric biosensor based Ag NPs which are prepared ultrasonic manufacturing approach, opens up a green approach of development facile and rapid detection of hydrogen peroxide in practical biomedical applications.

Nanostructured eleutherococcus and its use in the production of marmalade

The paper presents the properties of nanostructured Eleutherococcus; self-organization and particle size are determined using the NTA method. It is shown that the smallest size of nanocapsules is in konjac gum (191 nm), and the largest size is in xanthan gum (464 nm). The resulting nanostructured Eleutherococcus can be used in the production of marmalade.

Nanostructured motherwort extract and its use in ice-cream production

The paper presents data on the use of nanostructured motherwort extract in ice-cream production to be used as a functional food product for preventive purposes. Using the Nanoparticle Tracking Analysis method (NTA method), we determined nanostructured motherwort extract sizes, depending, to a large extent, on the membrane. Thus, the size of motherwort extract nanocapsules greatly depends on the carbohydrate membrane nature: 10% of nanocapsules are from 63 to 88 nm, only in sodium alginate particles are smaller 3 25 nm. The smallest average nanocapsule size is 192 nm in konjac gum, the average 227.00-249.80 nm in carrageenan and sodium alginate, respectively, the highest average size (322 nm) is in sodium carboxymethyl cellulose.