Green synthesis of silver nanoparticles (AgNPs) using Rosmarinus officinalis extract and evaluation of their preservative effect on Malus domestica
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Abstract
Green synthesis of silver nanoparticles (AgNPs) using plant extracts represents a sustainable approach for food preservation applications. In this study, aqueous and ethanolic extracts of Rosmarinus officinalis were employed as reducing and stabilizing agents for the formation of AgNPs, which were characterized by UV-Vis spectroscopy, showing surface plasmon resonance peaks between 415 and 443 nm. Phytochemical screening confirmed the presence of key bioactive metabolites, polyphenols, flavonoids, tannins, and saponins that supported nanoparticle formation and stability. Antimicrobial activity, assessed through disk diffusion against Escherichia coli ATCC 25922, revealed larger inhibition zones in ethanolic formulations, indicating a synergistic effect between extract constituents and AgNPs. When applied to Malus domestica fruits, the hybrid extract AgNPs system effectively reduced browning, firmness loss, and microbial deterioration during 15 days of storage. These findings highlight the potential of naturally derived AgNPs as a functional and sustainable alternative for extending the shelf life of fresh fruits and enhancing postharvest preservation technologies.
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