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Valorization of Saffron Tepals for the Green Synthesis of Silver Nanoparticles and Evaluation of Their Efficiency Against Foodborne Pathogens

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Abstract

The aim of this study was the preparation of silver nanoparticles (AgNPs) using saffron tepal extract (STE), one of the most abundant by-products of the saffron industry, and evaluation of their antimicrobial activity and efficiency in the removal of foodborne pathogenic biofilms. Synthesized AgNPs were characterized by field emission scanning electron microscopy (FE-SEM), energy-dispersive X-ray spectroscopy, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). According to FE-SEM images, the size of AgNPs was about 20–30 nm with a spherical morphology. XRD spectra revealed some characteristic peaks for AgNPs indicating face-centered cubic lattice and a crystalline structure. FTIR spectra approved functional interactions between saffron secondary metabolites and AgNPs. Microbial strains showed little or no susceptibility to STE, but green synthesized AgNPs showed effective antimicrobial activity against foodborne pathogens. The minimum inhibitory concentration values of AgNPs ranged from 320 to 1280 mg/L which were more effective against Staphylococcus aureus and Pseudomonas aeruginosa. The highest Zone of inhibition (16 mm) at 2560 mg/L of AgNPs was recorded for Candida albicans. The AgNPs successfully prevented the biofilm formation of investigated pathogens. Bio-preparation of AgNPs from STE proved to have a high potential for antimicrobial applications.

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Data Availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors wish to thank the Research and Technology Institute of Plant Production (RTIPP), the Shahid Bahonar University of Kerman for their financial support and grateful assistance in providing laboratory materials and facilities.

Funding

This research (No.T. 2/43/41) was financially supported by Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman, Kerman, Iran

    Sepideh Khorasani

  2. Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran

    Amir Pouya Ghandehari Yazdi & Leila Kamali Rousta

  3. Department of Medicinal Plant, Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman, Kerman, Iran

    Amir Saadatfar

  4. Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Mohammad Nejatian

  5. Department of Biology, Faculty of Science, Shahid Bahonar University of Kerman, Kerman, Iran

    Moslem Abarian

  6. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  7. Department of Food Science and Technology, Shahid Bahonar University of Kerman, Kerman, Iran

    Sepideh Khorasani

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  1. Sepideh Khorasani
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Contributions

All authors contributed to the study conception and design. Conceptualization and project administration were done by SK and SMJ. Material preparation, data collection and analysis were performed by APGY, AS, LKR, MN and MA. The first draft of the manuscript was written by SK and APGY and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Sepideh Khorasani or Seid Mahdi Jafari.

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Khorasani, S., Ghandehari Yazdi, A.P., Saadatfar, A. et al. Valorization of Saffron Tepals for the Green Synthesis of Silver Nanoparticles and Evaluation of Their Efficiency Against Foodborne Pathogens. Waste Biomass Valor 13, 4417–4430 (2022). https://doi.org/10.1007/s12649-022-01791-0

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