Biosynthesis of Silica Nanoparticles Using the Leaf Extract of Punica granatum and Assessment of Its Antibacterial Activities Against Human Pathogens

Combating fall armyworm (Spodoptera frugiperda) with moringa-synthesized silica nanoparticles and its combination with some insecticides

“…The characterization of SiNPs was con rmed by many researchers using UV-Vis as characterization tool and similar results were detected when SiNPs were produced from other resources (Djangang et al, 2015;Babu et al, 2018;Morales et al, 2019). The spherical shape of SiNPs using plant extract was con rmed by SEM (Periakaruppan et al, 2022;Sankareswaran et al, 2022). The EDX sharp peaks indicated that the synthesized SiNPs had a crystalline structure (Khan et al, 2017).…”

Agricultural waste as a sustainable source for nanoparticle synthesis and their antimicrobial properties for food preservation

“…This study highlights the feasibility of synthesizing silica nanoparticles with remarkable antimicrobial activity through an eco-friendly approach; the utilization of parts of plants considered agro-industrial waste as reducing agents is a more environmentally friendly and cost-effective approach in comparison to the chemical and physical synthesis methods (Babu et al, 2018). Similarly, Periakaruppan et al (2022) prepared silica nanoparticles using Punica granatum leaf extract through a simple and cost-effective process. Nanoparticles exhibited a spherical shape, an average size of 12 nm, and remarkable antibacterial activity against E. coli and Salmonella sp (Periakaruppan et al, 2022).…”

“…Similarly, Periakaruppan et al (2022) prepared silica nanoparticles using Punica granatum leaf extract through a simple and cost-effective process. Nanoparticles exhibited a spherical shape, an average size of 12 nm, and remarkable antibacterial activity against E. coli and Salmonella sp (Periakaruppan et al, 2022). Amorphous silica nanoparticles are frequently used as food additives, for example, as thickeners, anticaking agents, or carriers for flavors in concentrations ranging <0.1-6.9 mg/g of the product and particle sizes ranging from 30 to 200 nm.…”

“…Thus, this review is an additional promotion of the reuse of materials derived from agro-industrial waste as a sustainable source of nanoparticles (organic, inorganic, hybrid) that can be produced through green methods making a positive environmental footprint. Furthermore, we focus on the incorporation of nanoparticles in edible coatings or films that are capable of inhibiting or slowing the growth of pathogens and improving mechanical, physical, and biological properties (Deepa et al, 2015;Adebayo et al, 2019;Periakaruppan et al, 2022;Kumar Trivedi et al, 2023). Finally, the current challenges that need to be overcome to achieve applicability in the market have been covered and discussed for improving the preservation of food.…”

Physicochemical and Toxicological Screening of Silver Nanoparticle Biosynthesis from Punica granatum Peel Extract

“…Utilizing extracts from P. granatum not only provides a green alternative to traditional nanoparticle synthesis methods but also leverages the bioactive compounds present in the plant to enhance nanoparticle functionalities. In AgNP synthesis, the P. granatum has been found to act as a reducing and capping agent, contributing to the eco-friendliness of the process [18,19]. The most investigated part of P. granatum is the leaf.…”