Green-synthesized silver nanoparticles immobilized on graphene oxide for fruit preservation in alginate films

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dc.authoridKhan, Mohammad Rizwan/0000-0001-6270-8539
dc.authoridAhmad, Naushad/0000-0002-2913-1763
dc.contributor.authorYang, Jun
dc.contributor.authorGoksen, Gulden
dc.contributor.authorKhan, Mohammad Rizwan
dc.contributor.authorAhmad, Naushad
dc.contributor.authorZhang, Wanli
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractIn this study, silver nanoparticles were synthesized by redox method using tea polyphenol as a reducing agent. These nanoparticles were then immobilized within sodium alginate (SA) composite films using graphene oxide (Go), resulting in films with enhanced food preservation capabilities. Initially, the synthesized silver nanoparticles underwent characterization through X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM). This characterization affirmed the successful synthesis of silver nanoparticles. Subsequently, the impact of silver nanoparticles and graphene oxide on the properties of the SA composite films was investigated. The SA composite films were analyzed barrier, mechanical, thermal stability, and functional properties. The findings revealed that the inclusion of silver nanoparticles immobilized in Go augmented the tensile strength (23.6 %), degradation temperature of the films, reduced water vapor permeability, and exhibited antioxidant properties (4.16 %-42.09 %), and antimicrobial activities against Escherichia coli and Staphylococcus aureus (19.79-20.37 times). The graphene oxide immobilizes the silver nanoparticles, thereby reducing the release concentration. Packaging blueberry fruits with the SA composite film impregnated with Go-immobilized silver nanoparticles reduced weight loss and wrinkle index and this enhanced blueberry fruit shelf life. Thus, this work presents a novel approach to preparing antimicrobial packaging films for post-harvest fruit preservation.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [32302167, RSP2024R138]
dc.description.sponsorshipAcknowledgment This work was supported by the National Natural Science Foundation
dc.identifier.doi10.1016/j.fbio.2024.105127
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85204366885
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2024.105127
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2170
dc.identifier.volume62
dc.identifier.wosWOS:001320631000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectSodium alginate
dc.subjectImmobilization
dc.subjectRelease control properties
dc.subjectActive film
dc.subjectBlueberry fruit
dc.titleGreen-synthesized silver nanoparticles immobilized on graphene oxide for fruit preservation in alginate films
dc.typeArticle

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