Control some foodborne pathogens, contaminated bacteria and fungi by fabrication calyx cape gooseberry (Physalis peruviana L.) nanoparticles

• Autor(a) principal: YEHIA,Hany Mohamed
• Data de Publicação: 2022
• Outros Autores: ELKHADRAGY,Manal Fawzy, SHEBL,Rania Ibrahim, Al-MASOUD,Abdulrahman Hamad, EL-DIN,Mohamed Ferkry Serag
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100871
• topic: calyx; cape gooseberry; nanoparticles; antioxidant activities; microorganisms

Abstract We studied the effect of the calyx of cape gooseberry nanoparticles manufactured by a novel technique. There are several methods, such as jet mill, spray freezing, supercritical anti-solvent technique (SAS), and high-pressure homogenization, available for the production of drug micro/nanoparticles to improve drug solubility. Anti-solvent precipitation is also used to prepare micro- and nanosized particles to explain their effects on different foodborne pathogens, contaminated bacteria, and some fungi. Results indicated that nanoparticles of the cape gooseberry calyx contained higher antioxidant activity than that found in the normal calyx, seed, and juice. While studying the effect of cape gooseberry calyx nanoparticles on microorganisms, it was found that the zone of inhibition was highly positive against Bacillus cereus, B. subtilis, Staphylococcus aureus, Clostridium perfringens, and Salmonella typhimurium compared to that of the normal cape gooseberry calyx. All species of molds, including Mucor sp., Aspergillus niger, Penicillium sp., and Alternaria sp., and yeasts like Saccharomyces cerevisiae and Rhodotorula glutinis were affected by nanoparticles of the cape gooseberry calyx compared to those of the normal calyx.