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Green Synthesized Silver Nanoparticles, A Sustainable Approach for Fruit and Vegetable Preservation: An Overview

Summary

This research explores how silver nanoparticles created through environmentally friendly methods can be used to preserve fruits and vegetables. The study shows that these nanoparticles, when incorporated into food coatings or packaging, can effectively prevent spoilage while maintaining food quality and safety. Impacts on everyday life: • Longer shelf life for fresh fruits and vegetables, reducing food waste • Safer food preservation methods without harmful chemical preservatives • More sustainable and environmentally friendly food packaging options • Better quality maintenance of ready-to-eat produce • Potential reduction in food costs due to decreased spoilage

Background

Food security remains a critical concern as global food demand rises annually. Post-harvest losses in fruits and vegetables result from various factors including improper handling, lack of pre-cooling, inadequate storage temperature control, and microbial pathogens. Among these, microorganisms pose one of the greatest threats to shelf life. Nanotechnology, particularly silver nanoparticles (AgNPs), has emerged as a promising approach for preservation due to its antimicrobial properties.

Objective

This review focused on green synthesized AgNPs to preserve fruits and vegetables. The study examined materials utilized for green synthesis of AgNPs, their effectiveness against microorganisms, influence on film structure, safety characteristics, and different preservation approaches. Additionally, the review covered advantages and disadvantages of each preservation method and potential approaches for preserving fruits and vegetables.

Results

Green synthesis of AgNPs, especially using plant extracts containing bioactive compounds, proved to be non-toxic, eco-friendly, and economically viable. AgNPs showed size distributions of 5-600nm depending on synthesis conditions. They demonstrated effective antimicrobial activity through multiple pathways against both bacteria and fungi. When incorporated into films or coatings, AgNPs improved preservation effectiveness while maintaining fruit and vegetable quality during storage.

Conclusion

Integrating AgNPs synthesized by plant extracts or probiotic bacteria into edible coatings represents a sustainable method for improving safety, edibility, and environmental friendliness while preventing fungal and microbial infections and preserving fruit and vegetable quality during storage. This approach is particularly effective for ready-to-eat and fresh-cut produce.
  • Published in:Food Chemistry: X,
  • Study Type:Review,
  • Source: 10.1016/j.fochx.2024.101664
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