Photo-mediated biosynthesis and characterization of silver nanoparticles using bacterial xylanases as reductant: Role of synthesized product (Xyl-AgNPs) in fruits juice clarification
- Authors
- Dhivaha, J.; Khusro, Ameer; Elancheran, Lavanya; Agastian, Paul; Al-Dhabi, Naif Abdullah; Esmail, Galal Ali; Arasu, Mariadhas Valan; Kim, Young Ock; Kim, Hyungsuk; Kim, Hak-Jae
- Issue Date
- Dec-2020
- Publisher
- Elsevier
- Keywords
- Characterization; Fruits clarification; Silver nanoparticles; Sunlight-irradiation; Xylanase
- Citation
- Surfaces and Interfaces, v.21
- Journal Title
- Surfaces and Interfaces
- Volume
- 21
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/2270
- DOI
- 10.1016/j.surfin.2020.100747
- ISSN
- 2468-0230
- Abstract
- In the present context, sunlight-irradiation based synthesis of silver nanoparticles (AgNPs) was performed using bacterial xylanase as reductant (Xyl-AgNPs) and evaluated its potency towards the clarification of three fruits [Mangifera indica (mango), Punica granatum (pomegranate), and Ananas comosus (pineapple)] juices. Initially, the synthesis of Xyl-AgNPs was confirmed by the reduction of silver ions which showed the formation of dark red colour solution due to the reaction of xylanase and silver nitrate. Ultraviolet-Visible (UV-Vis) spectrum of the biosynthesised AgNPs depicted the surface plasmon resonance peak at 452 nm. Zeta potential value of AgNPs indicated a positive surface charge of +4 mV. The synthesized AgNPs was observed spherical in shape with an average size of 100 nm. Fourier transform-infrared (FT-IR) spectrum confirmed the presence of varied functional groups in AgNPs. Fresh fruits (mango, pomegranate, and pineapple) juices were clarified using bacterial xylanase and Xyl-AgNPs at various incubation temperature (30-60 degrees C) for 30-120 min as per standard methodologies. Results showed comparatively higher clarification and reducing sugars production due to the supplementation of Xyl-AgNPs into the juices with respect to the addition of partially purified xylanase at various temperature and incubation period. In a nutshell, findings of this investigation suggested the pivotal role of XylAgNPs in the clarification of fruit juices for distinct applications in food processing industries.
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Collections - College of Medicine > Department of Clinical Pharmacology > 1. Journal Articles
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