Utilization of novel bacteriocin synthesized silver nanoparticles (AgNPs) for their application in antimicrobial packaging for preservation of tomato fruit

Introduction The current need of the food industry is to develop a safe packaging system that maintains quality and prevents its spoilage. Food safety techniques improvised using functional nanoparticles minimize chances spoilage by maintaining moisture stability, mechanical strength, durability ensuring product safety. In present study, we synthesized silver purified bacteriocins obtained from probiotics. Bacteriocin-synthesized AgNPs are eco-friendly secure solutions can be utilized in for storage products. Methods Crude, partially bacteriocin was three potential probiotic isolates, i.e., Lactobacillus pentosus S6 (KU92122), crustorum F11 (KT865221) spicheri G2 (JX481912). antimicrobial efficacy tested against two food-borne spoilage-causing pathogens, Bacillus cereus Staphylococcus aureus . used synthesis AgNPs. were characterized UV-vis spectroscopy, TEM, SEM techniques. coating cellulose paper. coated paper tomato fruit. Results discussion formation confirmed which showed maximum absorption at 450 nm. Furthermore, confirm shape morphology Scanning Electron Microscopy (SEM). Transmission (TEM) analysis mean size range 5–20 then with main motive avoid enhance shelf stability fruit during storage. enhanced different treatments observed B. S. Out all, inhibition 24 mm 22 bacteriocin-synthesized AgNPs, along nitrate (AgNO 3 ) uncoated paper, period 10 days room temperature. Changes determined analyzing morphological color changes. Compared AgNO preserved maintained held appearance firmness, thereby confirming their effectiveness preservation tomatoes.