Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (Curcuma longa Linn.) beverage.

Turmeric (Curcuma longa) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2%w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4°C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder.

Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji-a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique flavour and aroma along with ensured microbiological safety and enhanced commercial value.

Nanoscale-Induced Formation of Silicide around Gold Nanoparticles Encapsulated in a-Si.

Decorating thin-film solar cells with plasmonic nanoparticles is being pursued in order to improve device efficiency through increased scattering and local field enhancement. Gold nanoparticles are particularly interesting due to their chemical inertness and plasmon resonance in the visible range of the spectrum. In this work, gold nanoparticles fabricated by a gas aggregation nanoparticle source and embedded in a-Si (a commercial solar cell material) are studied using X-ray photoelectron spectroscopy, transmission electron microscopy, electron energy-loss spectroscopy, and energy-dispersive X-ray spectroscopy. The formation of gold silicide around the nanoparticles is investigated, as it has important consequences for the optical and electronic properties of the structures. Different from previous studies, in which the silicide formation is observed for gold nanoparticles and thin films grown on top of crystalline silicon or silica, it is found that silicide formation is largely enhanced around the nanoparticles, owing to their increased surface/volume ratio. A detailed gold silicide formation mechanism is presented based on the results, and strategies for optimizing the design of plasmonically enhanced solar cells with gold nanoparticles encapsulated in a-Si are discussed.