Abstract: Bee venom nanoparticles and methods of synthesizing bee venom nanoparticles are provided. The bee venom nanoparticles may be synthesized by drying bee venom, suspending the dried bee venom in a solvent to form a first bee venom solution, spraying the first bee venom solution into boiling water under ultrasonic conditions to form a bee venom solution including the bee venom nanoparticles, stirring the bee venom solution including the bee venom nanoparticles, and freeze-drying the bee venom solution. The resulting nanoparticles may be used in pharmaceutical compositions, and may be useful for their antimicrobial activities.

Abstract: Bee venom nanoparticles and methods of synthesizing bee venom nanoparticles are provided. The bee venom nanoparticles may be synthesized by drying bee venom, suspending the dried bee venom in a solvent to form a first bee venom solution, spraying the first bee venom solution into boiling water under ultrasonic conditions to form a bee venom solution including the bee venom nanoparticles, stirring the bee venom solution including the bee venom nanoparticles, and freeze-drying the bee venom solution. The resulting nanoparticles may be used in pharmaceutical compositions, and may be useful for their antimicrobial activities.

Abstract: Bee venom nanoparticles and methods of synthesizing bee venom nanoparticles are provided. The bee venom nanoparticles may be synthesized by drying bee venom, suspending the dried bee venom in a solvent to form a first bee venom solution, spraying the first bee venom solution into boiling water under ultrasonic conditions to form a bee venom solution including the bee venom nanoparticles, stirring the bee venom solution including the bee venom nanoparticles, and freeze-drying the bee venom solution. The resulting nanoparticles may be used in pharmaceutical compositions, and may be useful for their antimicrobial activities.

Abstract: Mangosteen nanoparticles and methods of synthesizing Mangosteen nanoparticles are provided. The Mangosteen nanoparticles may be synthesized by drying Mangosteen, Garcinia mangostana fruit, grinding the dried Mangosteen to form powdered Mangosteen, suspending the powdered Mangosteen in a solvent to form a first Mangosteen solution, spraying the Mangosteen solution into boiling water under ultrasonic conditions to form a second Mangosteen solution, resting the second Mangosteen solution at room temperature (about 20° C.), and freeze-drying the second Mangosteen solution to obtain Mangosteen nanoparticles. The drying step may include either air-drying or freeze-drying the Mangosteen. The Mangosteen fruit peel may be used in the drying step instead of the inner Mangosteen fruit. The resulting nanoparticles may be used in pharmaceutical compositions, and may be useful for their antioxidant and antibacterial activities.

Abstract: The methanol extract of grape seed nanoparticles is prepared from grape seeds washed in distilled water and oven-dried at 60° C. for 12 hours. The seeds are milled or ground to a powder and sieved to a maximum size of 0.355 mm. The powder is added to concentrated HCl and stirred at 3000 rpm at 30° C. for one hour, and then distilled water is added with stirring for an additional 2 hours. The mixture is filtered, and the marc is dried to recover grape seed nanoparticles. The nanoparticles are added to methanol at the rate of 100 mg/ml, left in a shaker for 24 hours at room temperature, centrifuged, filtered, and the resulting extract (the supernatant) is recovered. Agar well diffusion testing showed that the nanoparticle extract exhibited greater antibacterial activity than a methanol extract of grape seeds alone, and testing showed greater antioxidant levels in the nanoparticle extract as well.

Abstract: The black eggplant skin antioxidant nanoparticles may be manufactured by extracting black eggplant skins in a solvent, spraying the black eggplant skin extracts into boiling water under ultrasonic conditions to produce a first mixture, sonicating the mixture, stirring the mixture, and drying the mixture to obtain black eggplant skin antioxidant nanoparticles. In an embodiment, the black eggplant skin may be skin of Solanum melongena. In an embodiment, the black eggplant skin nanoparticles may have improved antibacterial or antioxidant properties.

Abstract: The guava seed (Psidium guajava) nanoparticles as an antibacterial agent are prepared from guava seeds that have been washed, dried, and ground to powder of less than 1 mm diameter. The powder is reduced to nanoparticle size (less than 100 nm diameter) by adding the powder to a solution of concentrated hydrochloric acid (38% w/w) and stirring the mixture at 3000 rpm at room temperature. The resulting nanoparticles are filtered through a Millipore membrane filter and dried. Agar well diffusion studies showed significant antibacterial activity against various Gram positive and negative species commonly implicated in food contamination. Further testing showed the guava seed nanoparticles have significant antioxidant and radical scavenging content, suggesting that guava seed nanoparticles may serve as an antibacterial agent.

Abstract: Doum nanoparticles can be synthesized by drying Doum fruit, reducing the dried Doum fruit to a powder or flour, and subjecting the powder to acid hydrolysis or alcohol hydrolysis to provide Doum nanoparticles. The Doum nanoparticles can be used as a food preservative. When compared to bulk Doum particles, the Doum nanoparticles can provide substantially increased antibacterial activity.

Abstract: A method of preparing nanoparticles of date palm seeds comprises providing date seed powder; mixing the date seed powder with an acid solution to produce date palm seed nanoparticles; and isolating the date palm seed nanoparticles. A method of controlling the growth or proliferation of bacteria can include administering an effective amount of the date palm seed nanoparticles synthesized according to the present method to a site of bacterial activity.