Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)

Bio iron (II) nanoparticles can be natural preservative and a source of available iron. Bacillus subtilis ML6 supernatant reduced FeCl3, producing biological ferrous nanoparticles (Bio-Fe (II)NPs). Bio-Fe (II)NPs were crystalline, absorbed UV at the range 250-350 nm, inhibited pathogenic microbes and exhibited considerable scavenging activity. Yogurt was supplemented with bio-Fe (II)NPs at three levels (200, 400 and 800 mu g/mL). BioFe (II)NPs (400 mu g/mL) significantly (p <= 0.05) inhibited lipid oxidation by 72% after 3 weeks of cold preservation, while the total lactic acid bacterial count was not affected. Yogurt supplemented with Bio-Fe (II)NPs (200 mu g/mL) had the highest color, taste, and flavor scores. Based on blood serum parameters and a toxicity experiment, the levels of 200 or 400 mu g Bio-Fe (II)NPs/mL can safely prolong yogurt's shelf life, enhance its quality and promote its iron (II) content. Blood iron parameters (HB, ferritin, transferrin, and iron content) values significantly (p = 0.05) increased with raising Fe (II)NPs concentration within normal ranges.

Automated summary

Bio iron (II) nanoparticles exhibit antimicrobial and antioxidant properties, making them suitable for yogurt preservation and enhancement of quality. Yogurt supplemented with 200μg/mL of bio-Fe (II) nanoparticles scored highest in taste, flavor, and color, while levels of 200 or 400μg/mL of bio-Fe (II) nanoparticles can safely prolong yogurt's shelf life. Blood iron parameters increased significantly within normal ranges with increasing concentrations of Fe (II) nanoparticles.