Antimicrobial Effects of Silver Nanoparticles Synthesized byFatsia japonicaLeaf Extracts for Preservation ofCitrusFruits
| Autor: | Ailing Guo, Jing Zhang, Xuetuan Wei, Zou Jun, Si Guoguo, Fan Ruiliang |
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| Rok vydání: | 2017 |
| Předmět: |
Preservative
biology Chemistry Food preservation food and beverages Fatsia japonica 02 engineering and technology 010402 general chemistry 021001 nanoscience & nanotechnology biology.organism_classification medicine.disease_cause Antimicrobial 01 natural sciences Silver nanoparticle 0104 chemical sciences Staphylococcus aureus Penicillium Botany medicine Food science 0210 nano-technology Escherichia coli Food Science |
| Zdroj: | Journal of Food Science. 82:1861-1866 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/1750-3841.13811 |
| Popis: | Due to their potent antimicrobial activity, silver nanoparticles (AgNPs) synthesized by biomass might be promising in food preservation, whereas effects of AgNPs on Penicillium italicum-induced rot of Citrus fruits have not been investigated. In this study, a novel AgNPs biosynthesis method was developed based on Fatsia japonica leaf extracts. It was revealed that concentrations of leaf extracts, AgNO3 and NaCl affected AgNPs yields and particle sizes obviously. Under the optimized conditions (8 mg/mL extracts, 2 mM AgNO3 and 1 mM NaCl), AgNPs, synthesized within 80 min, showed potent preservative effect against P. italicum-induced rot of Citrus fruits. Furthermore, inhibition test and TEM analysis indicated that as-synthesized AgNPs caused cell deformation, cytoplasmic leakage, and thereupon cell death of P. italicum. Moreover, AgNPs had significant antibacterial activities against Escherichia coli and Staphylococcus aureus, which might be beneficial for Citrus fruits preservation. Altogether this study develops an efficient AgNPs synthesis method and a novel preservation method for Citrus fruits. |
| Databáze: | OpenAIRE |
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