Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, single nucleotide polymorphisms (SNPs) are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications.

This study aimed to evaluate the chemical composition, fatty acid, amino acid, and phytochemical profiles of three selected spices and aromatic herbs i.e. fennel, caraway, and chamomile. The study assessed their potential as sources of bioactive compounds. Various solvents, including distilled water, ethanol, methanol, and acetone, were used to extract these compounds. The antioxidant activity (AOA) and total phenolic content (TPC) of the extracts were measured using in vitro methods. Significant differences were observed in the chemical composition of fennel, caraway, and chamomile powders, particularly in moisture, ash, fat, protein, and total carbohydrate contents. Fennel showed the highest levels of ash and total carbohydrates, while caraway had the highest fat and protein content. Chamomile, in contrast, was richest in fiber. Caraway exhibited the highest levels of all amino acids except proline and methionine, which were found in higher concentrations in chamomile. Additionally, oleic acid was the predominant fatty acid in fennel and caraway, while chamomile contained higher levels of linoleic acid.

In this study 90 cake samples were collected from the super markets present in some Egyptian governorates to assess their quality and safety (compliance to national &International Regulations). The results showed that all samples were free of benzoic acid except nine samples contained sorbic and benzoic acid at more than 2000mg/kg which were (3360+105), (3090+102),(4800+105),(2838+151),(2505+108),(2717+145),(2659+142),(2173+19)،(2535+108) mg/kg. The results also showed that the ratio of matched samples for sorbic acid concentration was 15.6% while the Failed was 86.6% according to NFSA decision No.4 of 2020 and CODEX CXS 192-1995 Revision 2023 standards. These results reduced to 55.6% conformity ratio and 44.4% non-Conformity at 2023 standards. This means that updating the regulations (NFSA decision No.5 of 2023) increased the compliance of the samples. This would raise the question about the Balance between industry needs with consumer safety. Results also showed that all analyzed samples were free from potassium bromate, sulphites and SO₂. Concerning the food colors results showed that 9% samples contained Allura Red AC level Which exceeded the required limit of 300 μg/kg according to NFSA decision No. 4 of 2020. The Allura Red AC content in the tested samples ranged from) 360 to 534( μg/kg. The studied samples were also exhibited all physical characteristics (weight, color, texture, Shape and Package Sealing, Sticking to Backing Cover and Design Defects, Smell and Insect Infestation and Foreign Materials).Concerning chemical composition of the cake samples results showed that some variations in The determined chemical constituent (protein, fat, carbohydrate).Were found the microbial Examination Showed 90% of the samples were within the accepted limits according to (ES: 4037/2020).