Journal of Academic Research and Innovation
Abstract
Food waste is a current global issue due to the increasing population and climate change. With this in mind, consumers have become more aware of the need for sustainable food preservation methods and they search for natural products. Traditional preservatives can be toxic/harmful to humans in large doses. The increased demand is for using natural preservatives in food preservation such as essential oils (EOs) and Silver nanoparticles (AgNPs). In our research a green chemistry method was used to synthesise Silver nanoparticles AgNPs with the amino acid tyrosine. The AgNPs were characterised using UV-Vis, concentration and TEM. The AgNPs had a peak absorbance of 420nm, it had a concentration of 60ppm, and they were 50nm in spherical shape. A nano-emulsion was prepared for the following EOS; Cinnamon, Oregano, Thyme, and Grapefruit. The AgNPs and EOs were tested against pathogenic bacteria commonly found in food (E. coli, S. aureus, Salmonella, and Listeria Monocytogenes. MIC tests with Cinnamon and AgNPs determined that the MBC of cinnamon was 1250ppm and 2500ppm, while the AgNPs had and MBC of >30ppm. The FIC of each formulation tested against was found to be synergistic except for Grapefruit which did not. The strongest formulation was the tertiary FIC with AgNPs, Cinnamon, Oregano and Thyme. This formulation had an FIC below 0.7 for all bacterial strains.
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Recommended Citation
Hoey, Ellen; Jaiswal, Lily; and Shankar, Shiv
(2025)
"Development of antimicrobial formulations from natural extracts and silver nanoparticles,"
Journal of Academic Research and Innovation:
Vol. 1:
Iss.
1, Article 6.
Available at:
https://arrow.tudublin.ie/jari/vol1/iss1/6