Mycobased Synthesis of Silver Nanoparticles and Their Incorporation into Sodium Alginate Films for Vegetable and Fruit Preservation

Biosynthesis of silver nanoparticles using Trichoderma viride and their incorporation into sodium alginate for vegetable and fruit preservation has been demonstrated in this study. Aqueous silver (Ag+) ions when exposed to the filtrate of T. viride are reduced in solution. These extremely stable silver nanoparticles were characterized by means of UV-vis spectrophotometer, FTIR, TEM, and EDS. The nanoparticles exhibit maximum absorbance at 421 nm in the UV spectrum. The presence of proteins was identified by FTIR. TEM micrograph revealed the formation of polydispersed nanoparticles, and the presence of elemental silver was confirmed by EDS analysis. The silver nanoparticle incorporated sodium alginate thin film shows good antibacterial activity against test strains. This film increases the shelf life of carrot and pear when compared to control with respect to weight loss and soluble protein content. These results show silver nanoparticle incorporated sodium alginate coated vegetables and fruits are suitable for preservation.