Yazar "El-Seedi, Hesham R." seçeneğine göre listele

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    The Impact of Fermentation on the Antioxidant Activity of Food Products
    (Mdpi, 2024) Saritas, Sumeyye; Portocarrero, Alicia C. Mondragon; Lopez, Jose M. Miranda; Lombardo, Mauro; Koch, Wojciech; Raposo, Antonio; El-Seedi, Hesham R.
    From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.
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    Öğe
    Updated Review of Metal Nanoparticles Fabricated by Green Chemistry Using Natural Extracts: Biosynthesis, Mechanisms, and Applications
    (Mdpi, 2024) El-Seedi, Hesham R.; Omara, Mohamed S.; Omar, Abdulrahman H.; Elakshar, Mahmoud M.; Shoukhba, Yousef M.; Duman, Hatice; Karav, Sercan
    Metallic nanoparticles have found wide applications due to their unique physical and chemical properties. Green biosynthesis using plants, microbes, and plant/microbial extracts provides an environmentally friendly approach for nanoparticle synthesis. This review discusses the mechanisms and factors governing the biosynthesis of metallic nanoparticles such as silver, gold, and zinc using various plant extracts and microorganisms, including bacteria, fungi, and algae. The phytochemicals and biomolecules responsible for reducing metal ions and stabilizing nanoparticles are discussed. Key process parameters like pH, temperature, and precursor concentration affecting particle size are highlighted. Characterization techniques for confirming the formation and properties of nanoparticles are also mentioned. Applications of biosynthesized nanoparticles in areas such as antibacterial delivery, cancer therapy, biosensors, and environmental remediation are reviewed. Challenges in scaling up production and regulating nanoparticle properties are addressed. Power Point 365 was used for creating graphics. Overall, green biosynthesis is an emerging field with opportunities for developing eco-friendly nanomanufacturing platforms using abundant natural resources. Further work on optimizing conditions, standardizing protocols, and exploring new biosources is needed to realize the full potential of this approach.