Allium saralicum R.M. Fritsch has been used in Iranian traditional medicine as a remedial supplement for microbial diseases. This paper reports the green synthesis, chemical characterization and antioxidant, cytotoxic, antibacterial and antifungal properties of silver nanoparticles obtained using aqueous extract of A. saralicum leaves. In this synthesis, no surfactants or stabilizers were used. For characterization, UV–visible spectroscopy, transmission electron microscopy, X‐ray diffraction, energy‐dispersive X‐ray spectroscopy and field emission scanning electron microscopy were used. 2,2‐Diphenyl‐1‐picrylhydrazyl was used in experiments to assess the antioxidant potential of the silver nanoparticles, which revealed an impressive prevention in comparison with butylated hydroxytoluene. The synthesized silver nanoparticles at low doses (1–250 μg dl−1) did not show marked cytotoxic activity (against cervical cancer cells (Hela), breast cancer cells (MCF‐7) and human embryonic kidney cells (HEK‐293)). Agar diffusion tests were applied to determine the antibacterial and antifungal characteristics. Compared with all standard antimicrobials, the silver nanoparticles showed higher antibacterial and antifungal activities (p ≤ 0.01). Also, the silver nanoparticles inhibited the growth of all bacteria and fungi at concentrations of 31–250 μg ml−1, and destroyed them at concentrations of 31–500 μg ml−1 (p ≤ 0.01). Because the silver nanoparticles obtained using aqueous extract of A. saralicum leaves have antioxidant, non‐cytotoxic, antifungal and antibacterial potentials, they can be used as a medical supplement or drug.

Because herbal nanoparticles have antimicrobial properties, researchers have tried to synthesize them to aid in increasing the shelf time of food and food products. In this regard, gold nanoparticles (AuNPs) synthesized by plants are particularly important. In this study, fresh and clean leaves of Satureja hortensis were selected for the synthesis of AuNPs. We also evaluated the efficacy of these nanoparticles to increase the shelf life of and remove Escherichia coli O157:H7 and Listeria monocytogenes from minced camel's meat. The nanoparticles were analyzed by UV–visible spectroscopy, field emission scanning electron microscopy (FE‐SEM), transmission electron microscopy (TEM), Fourier‐transform infrared (FT‐IR) spectroscopy, energy dispersive X‐ray spectroscopy, and X‐ray diffraction tests. The FT‐IR spectroscopy results demonstrated that the antioxidant compounds in the plant were the sources of reducing power, reducing gold ions to AuNPs. FE‐SEM and TEM images revealed the size of the nanoparticles to be 22.26 nm. The 2,2‐diphenyl‐1‐picrylhydrazyl test revealed similar antioxidant potentials for S. hortensis, AuNPs, and butylated hydroxytoluene. S. hortensis and AuNPs had high cell viability dose‐dependently against the human umbilical vein endothelial cell line. At the beginning of the food industry part of this experiment, all samples of control, S. hortensis, and AuNPs were preserved at 4°C for 20 days. During these 20 days, the sensory, chemical, and microbiological parameters were assessed for all samples. AuNPs significantly inhibited the growth of E. coli and L. monocytogenes. In addition, AuNPs significantly increased the protein carbonyl content, thiobarbituric acid reactive substances, pH, peroxide value, total volatile base nitrogen, and sensory attributes (color, odor, and overall acceptability). The best results were seen in AuNPs (1%). These findings reveal that the inclusion of S. hortensis extract improves the solubility of AuNPs, which led to a notable enhancement in their preservative and antibacterial effects.

Gamma‐aminobutyric acid (GABA) is a nonprotein amino acid with tremendous medicinal properties in the treatment and control of many diseases, which has been used recently as a supplement to foods and beverages. Considering the beneficial therapeutic and healing properties of GABA for the human body, consuming a beverage that contains GABA, can fulfill the body's essential need for it. The desired aim of this work is to produce GABA‐enriched honey syrup using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633). The key factors affecting GABA production were considered as temperature, pH, glutamic acid concentration, and time. Utilizing the design of experiments (RSM), the optimum operating conditions were gained as: 37.11°C, pH = 5.26, 506.99 (mM) of Glutamic acid and 53 hr for time. The maximum produced GABA was 4.3 mM. Furthermore, the results accurately showed that after 7 days, by reducing the concentration of microorganisms, the amount of GABA was decreased. Practical applications During the last few decades, the food industry trend toward the production of organic and probiotic fortified food increase. GABA is one of these probiotic substances that can be produced by the Lactobacillus bacteria. Some of the beneficial effects of GABA on the body are: increases the serotonin production in the body so enhances the relaxation, strengthens the immune system, regulates blood pressure, and positively affects the growth hormone. The purpose of this study is to produce a GABA‐enriched honey beverage. Daily drinking of this food product, in addition to supplying energy, provides the body and digestive system requirements to the valuable compounds of GABA and honey.