Biogenic silver nanoparticles and cinnamaldehyde as an effective sanitizer for fresh sweet grape tomatoes

Andreia Farias Pereira Batista; Luana Carolina Martins Rosa; Jessica Santos Pizzo; Alex Fiori da Silva; Jesuí Vergílio Visentainer; Benício Alves de Abreu Filho; Renata Katsuko Takayama Kobayashi; Gerson Nakazato; Jane Martha Graton Mikcha

doi:10.1007/s13197-023-05770-8

Biogenic silver nanoparticles and cinnamaldehyde as an effective sanitizer for fresh sweet grape tomatoes

J Food Sci Technol. 2023 Sep;60(9):2477-2485. doi: 10.1007/s13197-023-05770-8. Epub 2023 May 30.

Affiliations

¹ Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.
² Department of Chemistry, State University of Maringá, Maringá, Paraná Brazil.
³ Department of Agricultural and Natural Sciences, State University of Minas Gerais, Ituiutaba, Minas Gerais Brazil.
⁴ Department of Basic Health Sciences, State University of Maringá, Maringá, Paraná Brazil.
⁵ Laboratory of Basic and Applied Bacteriology, Department of Microbiology, Center of Biological Sciences, State University of Londrina, Londrina, Brazil.
⁶ Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, Paraná Brazil.
⁷ Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, Paraná Brazil.

PMID: 37424585
PMCID: PMC10326202 (available on 2024-09-01)
DOI: 10.1007/s13197-023-05770-8

Abstract

This study evaluated the antibacterial activity of cinnamaldehyde (CIN) and biogenic silver nanoparticles (BioAgNP), alone and in combination, against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus in vitro. Their sanitation activities on fresh sweet grape tomatoes were also evaluated. CIN and BioAgNP inhibited the growth of the tested bacteria, and at low concentrations, their combinations presented a synergistic effect. In the sanitization of fresh sweet grape tomatoes, CIN (156 µg/mL) combined with BioAgNP (31.25 µM) at subinhibitory concentrations inhibited the growth of E. coli after only 5 min of contact. Exposed samples showed no growth of E. coli during their shelf life. The combination of these compounds did not change significantly (p > 0.05) the physicochemical properties of sweet grape tomatoes and showed that CIN combined with BioAgNP could represent an effective method for decontaminating fruits and vegetables. This combination has great potential for application in the prevention of foodborne diseases.

Keywords: Antibacterial; Natural compounds; Sanitizers; Silver nanoparticles; Sweet grape tomato.

© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.