In this study,sesame leaf mucilage(SmE)was utilized as a natural reducing and stabilizing agent for the green synthesis of selenium nanoparticles(SeNPs).The resulting SmE/SeNPs were then incorporated with chitosan(CT)...In this study,sesame leaf mucilage(SmE)was utilized as a natural reducing and stabilizing agent for the green synthesis of selenium nanoparticles(SeNPs).The resulting SmE/SeNPs were then incorporated with chitosan(CT)to fabricate nanocomposites(CT/SmE/SeNPs)in three ratios:1:2,1:1,and 2:1.The composites were characterized for particle size and morphology using transmission electron microscopy.SmE/SeNPs exhibited a well-dispersed spherical structure with an average particle size of 14.73 nm.Among the formulations,the 1:1 CT:SmE/SeNPs nanocomposite showed the most potent in-vitro antifungal activity against Penicillium commune and Penicillium crustosum,with an average size of 108.65 nm.When applied at 0.1%concentration to soft cheese samples inoculated with Penicillium spp.,this nanocomposite significantly inhibited fungal growth and extended product shelf life.This study presents a novel,green-synthesized antifungal nanocomposite combining chitosan and SeNPs stabilized by sesame leaf mucilage-a byproduct not commonly explored for this purpose.The developed nanocomposite offers a sustainable,effective,and food-safe solution to control fungal spoilage in dairy products,particularly soft cheese.展开更多
文摘In this study,sesame leaf mucilage(SmE)was utilized as a natural reducing and stabilizing agent for the green synthesis of selenium nanoparticles(SeNPs).The resulting SmE/SeNPs were then incorporated with chitosan(CT)to fabricate nanocomposites(CT/SmE/SeNPs)in three ratios:1:2,1:1,and 2:1.The composites were characterized for particle size and morphology using transmission electron microscopy.SmE/SeNPs exhibited a well-dispersed spherical structure with an average particle size of 14.73 nm.Among the formulations,the 1:1 CT:SmE/SeNPs nanocomposite showed the most potent in-vitro antifungal activity against Penicillium commune and Penicillium crustosum,with an average size of 108.65 nm.When applied at 0.1%concentration to soft cheese samples inoculated with Penicillium spp.,this nanocomposite significantly inhibited fungal growth and extended product shelf life.This study presents a novel,green-synthesized antifungal nanocomposite combining chitosan and SeNPs stabilized by sesame leaf mucilage-a byproduct not commonly explored for this purpose.The developed nanocomposite offers a sustainable,effective,and food-safe solution to control fungal spoilage in dairy products,particularly soft cheese.
