MUMBAI, India, Oct. 31 -- Intellectual Property India has published a patent application (202441032832 A) filed by Tamil Selvi Saravanakumar; Subhapriya Pushparaju; Ramesh Kumar Arumugam; Monisa Kanakavel; Nabeesa Fathima Abdulla; Suba Shree Karthikeyan; and Vethashri Sathiya Moorthy, Sathyamangalam, Tamil Nadu, on April 25, 2024, for 'synthesis of iron and silver nanoparticles using polyherbs for fortifying millet biscuits.'
Inventor(s) include Selvi Saravanakumar; Subhapriya Pushparaju; Ramesh Kumar Arumugam; Monisa Kanakavel; Nabeesa Fathima Abdulla; Suba Shree Karthikeyan; and Vethashri Sathiya Moorthy.
The application for the patent was published on Oct. 31, under issue no. 44/2025.
According to the abstract released by the Intellectual Property India: "In recent years, the fortification of food products With essential nutrients has gained considerable attention as a means to address nutritional deficiencies in populations worldwide. One such approach involves the incorporation of iron and silver nanoparticles into commonly consumed food items. Iron is a vital micronutrient eseential for various physiological processes, including oxygen transport and cellular metabolism. Iron deficiency can lead to anaemia, especially iri vulnerable populations such as children and pregnant women. Fortifying wheat biscuits with iron nanoparticles presents a promising strategy to combat iron deficiency, as nanoparticles enhance the bioaveilebility of iron.Silver nanoparticles, on the other hand, are known fdr their antimicrobial properties. Incorporating silver nanopanicles into wheat biscuits could extend the shelf life 6f the product by inhibiting the growth of harmful microorganiems. However, the use of Silver nanoparticles in food raises concerns about their potential toxicity. Research is ongoing _to determine the appropriate concentration of silver nanoparticles that can provide antimicrobial benefits without compromising consumer safety. Ensuring the stability of nanoparticles during processing and storage is crucial to maintain their efficacy and prevent unintended aggregation. Additionally, rigorous toxicological studies are required to assess the long-term safety of consuming nanopanicles, particularly at elevated levels. Regulatory bodies play a pivotal role in evaluating the safety and efficacy of novel food fortification approaches. In conclusion, the fortification of wheat biscuits with iron and silver nanopanicles holds promise as a means to enhance both the nutritional value a_nd microbial safety of the product. However, it is inipereltive that a comprehensive understanding of the potential benefits and risks is achieved before widespread adoption."
Disclaimer: Curated by HT Syndication.
