Characterization and Antimicrobial Activity of Silver Nanoparticles Synthesized with the Peel Extract of Mango.

Yage Xing,Xiaocui Liu,Ruihan Huang,Xuanlin Li,Qinglian Xu,Jinze Yu,Xingmei Liao,Jing Tang,Wenxiu Li

doi:10.3390/ma14195878

Abstract

The green synthesis of silver nanoparticles (AgNPs) from biological waste, as well as their excellent antibacterial properties, is currently attracting significant research attention. This study synthesized AgNPs from different mango peel extract concentrations while investigating their characteristics and antibacterial properties. The results showed that the AgNPs were irregular with rod-like, spherical shapes and were detected in a range of 25 nm to 75 nm. The AgNPs displayed antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing a more significant impact when synthesized with 0.20 g/mL of mango peel extract. Therefore, the antibacterial effect of different diluted AgNP concentrations on the growth kinetic curves of E. coli and S. aureus after synthesis with 0.20 g/mL mango peel extract was analyzed. The results indicated that the AgNP antibacterial activity was higher against S. aureus than against E. coli, while the AgNP IC50 in these two strains was approximately 1.557 mg/mL and 2.335 mg/L, respectively. This research provides new insights regarding the use of postharvest mango byproducts and the potential for developing additional AgNP composite antibacterial materials for fruit and vegetable preservation.

Highlights

Due to improved living standards in recent years, fruit and vegetable sales have gradually increased, disseminating from a local scale to a national and even global scale, requiring enhanced storage conditions for fresh produce
This study presents an eco-friendly, cost-effective method to synthesize AgNPs from mango peel extract
AgNPs varying in particle size and shape are successfully prepared using different mango peel extract concentrations as reducing agents, demonstrating significant antibacterial activity against E. coli and S. aureus

Summary

Introduction

Due to improved living standards in recent years, fruit and vegetable sales have gradually increased, disseminating from a local scale to a national and even global scale, requiring enhanced storage conditions for fresh produce. The annual incidence of postharvest fruit and vegetable decay in China is 20–40%, while the annual global loss ranges between 30–50% [1]. Fruit and vegetable degradation presents a threat to human health and causes enormous economic losses in the food industry. Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) represent the primary foodborne pathogenic bacteria, and their persistence and distribution via fruits and vegetables have caused significant concern [2]. Pathogenic bacterial inhibition is essential for the postharvest preservation of fresh produce, highlighting the antibacterial advantages of nanomaterials in food preservation. Nanomaterials have attracted substantial scientific interest due to their potential technological applications in food storage and preservation, catalysis, environmental protection, and bioassays, as well as in the medical, textile, and cosmetics industries [3,4,5,6,7,8,9,10]

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