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Evaluation of Antimicrobial Effect of Silver Nanoparticle Based Whey Emulsions and Edible Films for the Extension of Shelf Life of Fruits and Vegetables

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Abstract

The purpose of this study was to develop and assess the antimicrobial properties of silver nanoparticles (AgNPs)-based whey emulsions and edible films for extending the shelf life of fruits and vegetables. The AgNPs were synthesized using a biological method, and their morphological and topographical characteristics were evaluated using scanning electron microscopy (SEM). The AgNPs were incorporated into the emulsions and films to increase their antimicrobial efficacy. Bacterial and fungal strains were identified by DNA regions, including 16S and 18S rRNA, TEF-1α, and RPB2 to evaluate antimicrobial activity. AgNPs-based emulsions and films were used to extend the shelf life of fruits and vegetables for up to 15 days. The results showed that the use of AgNPs in the coated samples significantly increased their effectiveness against bacterial and fungal strains. SEM analysis revealed the presence of AgNPs of varying sizes, ranging from 21 to 62 nm. The zones of inhibition were measured against Staphylococcus aureus, Escherichia coli, Salmonella enterica, Aspergillus flavus, Aspergillus tamari, and Aspergillus niger. The total viable count (log cfu/ml) decreased from 6.423 in the control group to 3.301 in the treated samples. The antioxidant activity of the treated fruits and vegetables was also significantly improved, with values of 56.12, 23.36, 26.10, 7.6, 36.04, and 33.81% for strawberry, taro root, guava, peas, green chili, and carrot, respectively (p < 0.05). The AgNPs-based whey protein emulsions were found to exhibit the highest antimicrobial activity and are therefore a promising approach to extend the shelf life of fruits and vegetables.

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Data Availability

All phylogeny data files are based on accession numbers which are available in the Genbank of NCBI database.

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Acknowledgements

The authors would like to thank the University of Central Punjab for providing experimental facilities and Dr. Abdul Ahad Rasheed for helping in conducting the quality tests for whey protein isolates.

Funding

This study was financially supported by the University of Central Punjab.

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Authors and Affiliations

  1. Department of Microbiology, Faculty of Science and Technology, University of Central Punjab, Lahore, 54000, Pakistan

    Sunbul Rasheed & Aatif Amin

  2. Department of Plant Pathology, North Dakota State University, Fargo, ND, USA

    Arslan Sarwar

  3. Department of Medical Laboratory Technology, College of Rehabilitation and Allied Health Sciences, Riphah International University, 28-M Quaid-e-Azam, Industrial Estate Kot Lakhpat, Lahore, 54000, Pakistan

    Hafiz Ghulam Murtaza Saleem

  4. Food and Biotechnology Research Centre, Laboratories Complex, Pakistan Council of Scientific and Industrial Research (PCSIR), Ferozepur Road, Lahore, 54600, Pakistan

    Ammara Hassan

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  1. Sunbul Rasheed
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  4. Hafiz Ghulam Murtaza Saleem
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Contributions

SA executed the experimental work and wrote the draft. AA designed this study, analyzed data, and revised the draft. AS helped in reviewing the draft. HGMS proofread the revisions. AH supported in conducting some experiments.

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Correspondence to Aatif Amin.

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Rasheed, S., Amin, A., Sarwar, A. et al. Evaluation of Antimicrobial Effect of Silver Nanoparticle Based Whey Emulsions and Edible Films for the Extension of Shelf Life of Fruits and Vegetables. Curr Microbiol 80, 158 (2023). https://doi.org/10.1007/s00284-023-03275-3

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