University of Kashan Journal of Nanostructures 2251-7871 12 4 2022 10 01 Synthesis, Characterization and Physical Properties of Polyunsaturated Fatty Acids and Co Zero-Valent Nanoparticles/Polyunsaturated Fatty Acids 1049 1058 111939 10.22052/JNS.2022.04.025 EN Tamara C. Tultabayeva Department of Technology and Food Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan Urishbay Ch. Chomanov Department of Processing of Agricultural Products, Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan Mukhtar Ch. Tultabayev Department of Processing of Agricultural Products, Astana Branch of Kazakh Research Institute of Processing and Food Industry, Astana, Kazakhstan Gulzhan E. Zhumaliyeva Department of Processing of Agricultural Products, Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan Gulmira S. Kenenbay Department of Processing of Agricultural Products, Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan Aruzhan Y. Shoman Department of Technology and Food Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan Assiya K. Shoman Department of Technology and Food Processing Industries, S. Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan Journal Article 2022 07 07 The aim of this work is to provide a brief introduction of antimicrobial lipids and their current status and challenges, and to present a detailed discussion of ongoing research efforts to develop nanotechnology formulations of fatty acids and monoglycerides that enable superior in vitro and in vivo performance. Examples of nano-emulsions, liposomes, solid lipid nanoparticles, and controlled release hydrogels are presented in order to highlight the potential that lies ahead for fatty acids and monoglycerides as next-generation antibacterial solutions. As a result of the research, the authors have developed a method for optimizing the composition and properties of the fat bases of milk and dairy products by mixing milk fat with non-dairy fats of various fatty acid groups. Studies on the chemical composition and physical and chemical properties of dietary fats have been carried out. The obtained data make it possible to theoretically substantiate the possibility of using animal and vegetable fats in the production of fat-containing dairy products with partial replacement of milk fat with vegetable oils, animal fats, or their mixtures, taking into account the formula for balancing the fatty acid composition. This method is available and convenient for use in production conditions. https://jns.kashanu.ac.ir/article_111939_9ab72e169e895019496667e4b92b8944.pdf