A silver nanoparticles based anti-fungal peptides system for fruit preservation: synthesis, characterization, applications and safety

Abstract

Food security is a growing global concern, with postharvest losses significantly affecting fruit and vegetables availability. A major factor contributing to these losses is microbial contamination, which necessitates the development of effective and sustainable preservation techniques. Silver nanoparticles (AgNPs) have appeared as promising antimicrobial agents due to their high stability and broad-spectrum activity. This review critically examines the synthesis, characterization, and antifungal efficacy of AgNPs, particularly in combination with natural antifungal peptides and phytochemicals. Various synthesis methods, including chemical, biological, and physical approaches, are explored, highlighting the advantages of green synthesis for eco-friendly applications. The molecular mechanisms of AgNPs-induced antimicrobial action, with emphasis on membrane disruption, reactive oxygen species generation, and intracellular damage. The synergistic effects in edible coating films, and their role in extending shelf life by inhibiting microbial growth are analyzed. Additionally, the combination of AgNPs with biodegradable polymers and their influence on food safety are discussed. While AgNPs offer significant potential in food preservation, challenges related to regulatory, toxicity, and safety approval must be addressed to ensure their widespread application. Future study should focus on optimizing nanoparticle synthesis for enhanced stability, reduced toxicity, and improved biocompatibility.