A biotechnological perspective on the application of iron oxide nanoparticles

In recent decades,magnetic iron nanoparticles (NPs) have attracted much attention due to properties such as superparamagnetism,high surface area,large surface-to-volume ratio,and easy separation under external magnetic fields.Therefore,magnetic iron oxides have potential for use in numerous applications,including magnetic resonance imaging contrast enhancement,tissue repair,immunoassay,detoxification of biological fluids,drug delivery,hyperthermia,and cell separation.This review provides an updated and integrated focus on the fabrication and characterization of suitable magnetic iron NPs for biotechnological applications.The possible perspective and some challenges in the further development of these NPs are also discussed.     

Effects of rotation speed and time,as solvent removal parameters,on the physico-chemical properties of prepared α-tocopherol nanoemulsions using solvent-displacement technique

Food Science and Biotechnology - A bottom-up approach based on solvent-displacement technique was used to prepare α-tocopherol nanoemulsions. Effects of two main evaporation parameters namely,...     

Optimization of Mixing Parameters for α-Tocopherol Nanodispersions Prepared Using Solvent Displacement Method

A bottom-up approach based on a solvent displacement technique was used for the production of α-tocopherol nanodispersions. Response surface methodology was utilized to study the effect of the mixing conditions of organic and aqueous phases, namely, mixing speed (1 × 100–6 × 100 rpm) and mixing time (30–150 s) on the average particle size (nm), polydispersity index and α-tocopherol concentration (mg/L) of the nanodispersions. Second order regression models, with high coefficient of determination values (R ² > 0.94 and adjusted R ² > 0.79), were significantly (p < 0.05) fitted for predicting the α-tocopherol nanodispersion characteristics as functions of mixing parameters. A multiple optimization procedure presented the optimum mixing speed and time as 3.8 × 100 rpm and 70 s, respectively. The statistically insignificant differences between experimental and predicted values of studied responses, verified the satisfactoriness of the models found for explaining the variation of produced nanodispersions, as a function of mixing conditions.     

Preparation of Curcumin Nanodispersions Using Subcritical Water – Screening of Different Emulsifiers

Nanodispersions can help to increase solubility and stability of bioactive components and food additives. Curcumin nanodispersions were prepared by a novel subcritical water method using eleven emulsifiers, namely, polyethylene glycol, Tween 20, Tween 80, casein, sodium caseinate, lecithin, guar gam, Arabic gum, inulin, β-cyclodextrin, and maltodextrin. Influences of the emulsifiers on the rheological, physicochemical, antioxidant, and antibacterial properties of the nanodispersion were evaluated. Results revealed that the nanodispersion prepared with Tween 20 showed the smallest particle size and lowest polydispersity index values as well as the highest antioxidant and antibacterial activities. Nanodispersions prepared with lecithin exhibited the highest zeta potential and lowest conductivity values.     

Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions

Food Science and Biotechnology - Thyme oil in water nanomulsion was prepared under subcritical water conditions using water and saponin, as solvent and emulsifier, respectively. Gas chromatography...