Yazar "Al-Dosari, Mohammed S." seçeneğine göre listele

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    Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation
    (Elsevier, 2024) Sharma, Madhu; Goksen, Gulden; Ali, Nemat; Janghu, Sandeep; Parvez, Mohammad Khalid; Al-Dosari, Mohammed S.; Bhaswant, Maharshi
    This study explores the enhancement of Cucumis momordica seed powder's properties through Eurotium cristatummediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28 +0.23 % in the control to 29.83+0.12 % after 144 h of fermentation. The Cucumis momordica seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148 +0.34 nm to 126+0.37 nm) and more negative zeta potentials (-24.5+0.12 mV to -25.79+0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against E. coli and S. aureus showed significantly lower MIC and MBC values for fermented powder nanoemulsions (E. coli MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; S. aureus MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of Cucumis Momordica seeds as natural antimicrobial agents.
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    Öğe
    Biomass valorization of liquid whey into carbon quantum dots via hydrothermal process for food pathogenic bactericidal activity and photocatalytic degradation of brilliant red dye
    (Elsevier, 2024) Thakur, Sweezee; Bains, Aarti; Kumar, Anil; Goksen, Gulden; Yaqoob, Mudasir; Parvez, Mohammad Khalid; Al-Dosari, Mohammed S.
    Whey is the primary waste material of the dairy industries; therefore, the present study focuses on the valorization of milk processing industry-originated liquid whey into valuable products, specifically liquid whey carbon quantum dots (LW-CQDs) for pathogenic bactericidal and photocatalytic dye reduction efficacy. Facile synthesis of fluorescent LW-CQDs was carried out by employing a green hydrothermal approach at 200 degrees C for 12 h. Several analytical techniques were used to confirm the thermally stable spherical particles, measuring 9.04 +/- 0.76 nm size in diameter, primarily composed of carbon and oxygen LW-CQDs. The presence of diverse functional groups (hydroxyl, carboxyl, carbonyl, and methyl groups) of LW-CQDs contributed to overall optical properties, which manifested a blue emission peak at 418 nm with 240 nm excitation wavelength in fluorescence spectroscopy. UV-Visible spectra featured two peaks (pi -> pi * transition of C = C bonds and n -> pi * transition of C = O bonds) at around 249 and 293 nm, respectively. Moreover, the synthesized LW-CQDs exhibited a significantly higher zone of inhibition (25.98 +/- 0.17 mm) and significantly lower minimum inhibitory concentration (4.47 +/- 0.01 mu l/ml) against the Staphylococcus aureus. In addition, LW-CQDs revealed a higher killing rate of reaction for S. aureus as compared to K. pneumoniae, P. aeruginosa, and S. typhi and remarkably degraded 92.95 % of brilliant red dye under visible light (2000 lux). Hence, these facile LW-CQDs hold potential for applications in the effectiveness of antimicrobial and photocatalytic dye reduction activity, which show valuable contributions to both waste valorization and sustainable material development.