br Materials and methods br Results and discussion br Conclu

Materials and methods
Results and discussion
Conclusion Silver nanoparticles are produced by the reduction of silver ions to colloidal silver. The present studies were confirmed the formation of silver nanoparticles using N. nimmoniana fruit extract from UV–vis, XRD, FE-SEM, and with EDX and FTIR respectively. In addition, antibacterial and cytotoxicity assessment of biosynthesized AgNPs shows enhanced antimicrobial and anticancer potential. The findings of our study, suggest that synthesized AgNPs can be developed into a promising drug candidate for biomedical applications.
Acknowledgment Author G. Mahendran thankful to University Grants Commission (UGC), New Delhi, India for providing financial assistance in the form of Dr. D. S. Kothari Postdoctoral Fellowship (BSR/BL/14-15/0100).
Introduction Superior quality bread is defined in terms of sponginess and even texture, better aroma, brighter color, nutritious, with extended shelf life. Deliberately preventing mould growth and eliminating major reaction conditions, delaying staling and eventually longer shelf life bread can be made [1]. In recent years, the baking industry is paying attention to the replacement of several chemical additives by microbial enzymes. Improved dough properties, better machinability, better quality, and enhanced shelf life of bread resulted by incorporating selected GM6001 instead of chemical additives. Chemical free processed food products are growing fast. Biotechnology can play a crucial role to meet the demands for fiber enriched healthier, nutritious bread [2]. Epidemiological interpretation revealed that several diseases such as high blood serum cholesterol, cardiovascular, coronary heart, diabetes and colon cancer can be prevented by consuming fiber rich diet [3,4]. Fiber rich bread is manufactured using whole wheat flour as a replacement for refined wheat flour. This replacement can lead to a reduction in concentration of gluten protein and undesired features in the final products [5,6]. Presence of fiber in whole wheat flour perturbs the starch–gluten protein matrix in the dough and eventually in the gelatinization process during baking, and thereby leads to reduction in swelling power of starch granules. Consequently, small gas cells swell in a particular direction and adversely affect the visco-elastic behavior of dough, restrict gas holding power of dough and subsequently poor machinability. Ultimately, poor bread volume due to insufficient hydration of gluten, falling of gas retention power which produces hard bread of poor quality with unpleasant granular texture, taste and mouthfeel. Addition of external gluten, surfactant, surfactant/shortening blend and hemicellulases minimize these undesirable effects [7–9]. Application of microbial hemicellulase is lacking in comparison to other synthetic texture modifying agent. Incorporation of cellulases and hemicellulases in dough produce larger sized and evenly distributed porous crumb structure [10]. Hemicellulases/pentosanases generate free sugars such as pentoses and hexoses by hydrolyzing starch. Subsequently free sugars are consumed by the yeast and as a result theporous crumb develops. Among hemicellulase, xylanase plays an important role on bread quality by degrading arabinoxylan as well as increasing water absorption, interaction and cross linking with gluten. It improves manufacturing conditions making the dough softer, more elastic, less sticky, glutinous, machine friendly during sheeting, molding operation as well as xylanase acts as an anti-staling agent in bread manufacturing [11–13]. Staling (retrogradation) rate of bread can be enumerated by the change of physicochemical and thermal properties of bread during storage [14–16]. Reduction of moisture content, drop of quantity of water soluble starch, change of enzyme digestibility, increase of firmness, alteration of glass transition temperature and change of enthalpy can be correlated with crystallization of starch during staling [11,17]. However, systematic studies on quality of bread manufactured using freshly prepared and purified xylanases are lacking.