Preparation and characterization of silver nanoparticles and their use for improving the quality of apricot fruits [electronic resource]

Includes references.

Nanotechnology is one of the most recent innovations. Silver nanoparticles (AgNPs) have recently gained increasing interests due to their
antimicrobial activities in food applications . This study aims to synthesize and characterize some features of AgNPs as well as to use such
particles in improving the quality of apricot fruits. Silver nanoparticles were synthesized by starch as an economic and efficient method.
The size and shape of the synthesized AgNPs were observed by transmission electron microscopy (TEM) techniques. The antimicrobial
and antioxidant activities of AgNPs were evaluated. Nanoparticle solutions of Ag were applied as active coatings on apricot fruits.
Samples were divided into two groups; the first group was kept at ambient temperature (25±3°C) and the other group was kept at cold
temperature (6±2°C). Results of TEM revealed that AgNPs were nearly spherical shapes with a size range of 9.52-26.4nm. The inhibition
zones ranged from 20.8 to 24.7mm for investigated bacterial strains, while were 17 and 20mm for fungi strains. Also, the results revealed
an efficient antioxidant activity of AgNPs. During storage at the different temperatures, the samples coated with AgNPs had lower values
for weight losses, decay, total soluble solids and malondialdehyde concentration, while such samples had higher levels of total acidity
and total carotenoids compared to control, and consequently lead to preserving their quality properties and extending of the shelf life.
Based on comprehensive comparison and evaluation, apricots coated by AgNPs could be kept in good quality for 8 days at 25±3°C or for 24 days at 6±2°C.
Keywords: Silver nanoparticles, electron microscopy, antimicrobial activity, antioxidant activity, shelf-life, apricot

Summary in Arabic.