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https://www.selleckchem.com/products/th1760.html Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability.Phytochemical investigation on the leaves of Tarenna obtusifolia Merr. (Rubiaceae) led to the isolation and identification of vomifoliol (1), p-coumaric acid (2), and stigmasterol (3) based on spectroscopic analyses and comparison with the literature data. Compound 1 moderately inhibited the aggregation of amyloid-beta (Aβ1-42) using the ThT assay (55.71% at 50 μM) and exhibited neuroprotective effects against amyloid-beta (Aβ1-42)-induced cytotoxicity in neuroblastoma SH-SY5Y cells at 20 μM concentration. This is the first phytochemical study on T. obtusifolia and the first report on the Aβ aggregation activity and neuroprotective potential of vomifoliol (1).The current study presents a method based on Optical Coherence Tomography (OCT) for non-destructive, real-time analysis and portrayal of immobilization efficacy for lipase on a natural matrix namely, eggshell. Subsequently, qualitative biochemical reaction kinetics of immobilized lipase was also studied. Successful immobilization of lipase on eggshell was confirmed by the presence of a clear peak in 'A' scan of OCT image. From immobilization kinetics it is clearly observed that the

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