Use of Silver Nanoparticles Loaded Locust Bean Gum Coatings to Extend the Shelf-Life of Fruits

Abstract

There has been an exponentially increasing concern regarding green synthesis and silver nanoparticles (AgNPs) use in various human contact areas. Here, the synthesis of AgNPs using egg white proteins as alternative antimicrobials and fruit preservation agents was reported. To extend the shelf-life of cherries and apricots was aimed using AgNPs-locust bean gum (LBG) coating. The synthesized nanoparticles were characterized by AAS, Uv-Vis spectroscopy, FTIR, Mastersizer, and SEM/TEM. The amount of the AgNP in the solution was calculated after analyzing silver ion concentration using AAS. SEM, TEM, and Mastersizer results showed the spherical shape of AgNPs with a size distribution from 9 to 13 nm and the hydrodynamic diameter range of 0.1-7 mu m, respectively. Their antifungal activities were tested against Bipolaris sorokiniana, Fusarium culmorum, Fusarium graminearum, and Fusarium verticillioides using the standard agar well diffusion method. The nanoparticle-based films showed significant inhibition activity against Bipolaris sorokiniana-(19 +/- 2 mm) and Fusarium graminearum-(20 +/- 1 mm). Rotting rate test results showed the synergistic effects of AgNPs and LBG on the shelf life of fruits. Overall, the coating with an AgNPs-LBG solution has the potential use in the fruit industry to extend the shelf life of products.