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<p><i>Bauhinia variegata</i> is a legume plant that is well known for its potential properties in ayurveda and traditional medicinal system. The application of nanoparticles in food packaging represents advancement in the preservation and safety of food products. The current research was used to determine the ability of <i>Bauhinia variegata</i> leaf extract to control food borne pathogens. In this study we have synthesized silver nanoparticles using <i>Bauhinia variegata</i> leaves (BvNPs) and to test its antibacterial potential in food borne pathogens namely in <i>Enterobacter kobei</i>, <i>Enterobacter clocae</i>, <i>Klebsiella oxytoca</i>,&#xa0;<i>Enterobacterbugandensis</i>, <i>Enterobacter chuandaensis</i>, <i>Enterobacter huaxiensis</i>. Synthesis of BvNPS was confirmed by UV visible spectroscopy showing the absorbance peak at 420&#xa0;nm. Alcohol, alkyne, alkane, carbohydrates are the functional groups present in the <i>Bauhinia variegata</i> leaf extract was identified by FTIR. The average size of the synthesized BvNPs was identified as 301.6 ± 12.3&#xa0;nm (mean ± SD, <i>n</i> = 3) by using DLS. The ZETA potential analysis identified the surface charge as -15.2&#xa0;mV. FESEM presents spherical nanoparticles with sizes ranging from 18.23&#xa0;nm to 29.82&#xa0;nm. The toxicity level of synthesized nanoparticles was studied by using <i>Danio rerio</i> embryos which showed non-toxic nature of BvNPs<i>.</i> Anti-bacterial activity was performed in food borne pathogens, and the MIC values were found between 1.256&#xa0;µg/ml – 6.25&#xa0;µg/ml<i>,</i> the maximum MBC values were observed at 25&#xa0;µg/ml. Action mechanisms of BvNPs in food borne pathogens were more effective than the antibiotics by inducing leakage of proteins, sugars and oxidative stress. Based on the observed antimicrobial activity of BvNPs, these nanoparticles have the potential to be incorporated into food packaging materials to enhance food safety and preservation. Future studies are needed to evaluate their effectiveness in inhibiting microbial growth and extending the shelf life of food products.</p>

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Bauhinia variegata mediated silver nanoparticles for destruction of foodborne pathogens

  • 期刊论文

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  • 发表日期：

    2026年5月26日

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  • Monika M,
  • Ranjani S,
  • Hemalatha S

摘要

Bauhinia variegata is a legume plant that is well known for its potential properties in ayurveda and traditional medicinal system. The application of nanoparticles in food packaging represents advancement in the preservation and safety of food products. The current research was used to determine the ability of Bauhinia variegata leaf extract to control food borne pathogens. In this study we have synthesized silver nanoparticles using Bauhinia variegata leaves (BvNPs) and to test its antibacterial potential in food borne pathogens namely in Enterobacter kobei, Enterobacter clocae, Klebsiella oxytoca, Enterobacterbugandensis, Enterobacter chuandaensis, Enterobacter huaxiensis. Synthesis of BvNPS was confirmed by UV visible spectroscopy showing the absorbance peak at 420 nm. Alcohol, alkyne, alkane, carbohydrates are the functional groups present in the Bauhinia variegata leaf extract was identified by FTIR. The average size of the synthesized BvNPs was identified as 301.6 ± 12.3 nm (mean ± SD, n = 3) by using DLS. The ZETA potential analysis identified the surface charge as -15.2 mV. FESEM presents spherical nanoparticles with sizes ranging from 18.23 nm to 29.82 nm. The toxicity level of synthesized nanoparticles was studied by using Danio rerio embryos which showed non-toxic nature of BvNPs. Anti-bacterial activity was performed in food borne pathogens, and the MIC values were found between 1.256 µg/ml – 6.25 µg/ml, the maximum MBC values were observed at 25 µg/ml. Action mechanisms of BvNPs in food borne pathogens were more effective than the antibiotics by inducing leakage of proteins, sugars and oxidative stress. Based on the observed antimicrobial activity of BvNPs, these nanoparticles have the potential to be incorporated into food packaging materials to enhance food safety and preservation. Future studies are needed to evaluate their effectiveness in inhibiting microbial growth and extending the shelf life of food products.