Analyzing the Antimicrobial Properties of Green Synthesized Nanoparticles in Food Preservation

Abstract

Foodborne pathogens and quick spoilage of perishable commodities are a worldwide issue, enhanced by the emergence of resistance of microbes to synthetic food preservatives. Although nanotechnology can be a powerful approach, the biocompatibility and safety of nanoparticles in the food system are frequently constrained by the use of toxic reagents in the traditional process of creating nanoparticles. Sustainable, green, synthesized antimicrobial agents that have the capability to prevent the growth of microbes by molecular disruption without affecting the safety of the food are urgently required. This study will examine the biogenic synthesis of metallic and metal-oxide nanoparticles through biogenic reduction, serving as capping and stabilizing agents through the use of plant-based extracts. To correlate the physical structure with the biological activity, characterization of these green nanoparticles was done using the UV- Vis spectroscopy, X-ray diffraction (XRD), and Electron Microscopy. The antimicrobial activity was evaluated against the frequent foodborne microorganisms with emphasis on the lowest inhibitory concentration (MIC) and the following effect on the cellular integrity of the microorganisms. The discussion shows that nanoparticles synthesized in green are better in antimicrobial effects than the chemically synthesized nanoparticles, especially Silver (Ag) and Zinc Oxide (ZnO). The results have shown that these nanoparticles cause severe oxidative stress and mechanical damage to the membranes of the pathogens. Findings indicate high effectiveness in prolonging the shelf-life of perishable matrices, including fruits and meat, by reducing microbial contamination enormously and the enzyme-related spoilage manifestations. Green synthesized nanoparticles are a strong, safe, and eco-friendly substitute to the traditional food preservation process. Their multi-targeted action mechanism of attack on both the microbial cell wall and internal processes in the molecular processes reduces the chances of acquired resistance. These results are indicative of the incorporation of biogenic nanotechnology into active food packaging systems to improve food security and safety in the world.