Fagonia cretica-Mediated Synthesis of Manganese Oxide (MnO2) Nanomaterials Their Characterization and Evaluation of Their Bio-Catalytic and Enzyme Inhibition Potential for Maintaining Flavor and Texture in Apples
Fagonia cretica-Mediated Synthesis of Manganese Oxide (MnO2) Nanomaterials Their Characterization and Evaluation of Their Bio-Catalytic and Enzyme Inhibition Potential for Maintaining Flavor and Texture in Apples
复制标题
DOI：
10.3390/catal12050558
复制
发表时间：
2022-05-01
期刊：
影响因子：
3.9
通讯作者：
Akbar, Fazal
中科院分区：
文献类型：
--
作者：
Faisal, Shah;Khan, Shahzar;Akbar, Fazal
苹果是全球使用最广泛的水果。苹果更容易发生真菌腐败，这会导致布朗宁以及随后的风味和质地变化。布朗宁也由酪氨酸酶引起。通过抑制酪氨酸酶引发和真菌腐败，可以保持水果的天然风味和质地。生物纳米颗粒可以作为抗氧化剂来抑制酪氨酸酶，并且由于氧化应激，它还催化真菌菌丝和孢子的变形。纳米技术是一个研究热点，由于其在生物科学和食品保鲜技术方面的潜在推论而引起了人们的极大兴趣。本研究的目的是利用生物质从水青冈创建生物启发的锰氧化物MnO 2纳米颗粒，并评估其生物催化潜力的抗真菌抗褐变通过抑制酪氨酸酶和其抗氧化潜力，以保持苹果的风味和质地。使用紫外光谱、XRD、SEM、EDX和FTIR技术对合成的绿色纳米颗粒进行了广泛分析。此外，合成的氧化锰纳米粒子（MnO 2 NPs）的生物催化潜力进行了评估，作为抗真菌和抗腐败剂。在200 μ g/孔下，所有样品中的抗真菌活性值分别为14.2 +/- 86 mm、8.9 +/- 6.0 mm、17.7 +/- 1.26 mm和20.7 +/- 4.38 mm。此外，通过抑制酪氨酸酶来评价生物纳米颗粒的抗褐变潜力。MnO 2 NPs对酪氨酸酶具有相当大的抑制作用，在200 μ g/mL时高达64.8 +/- 0.16，在25 μ g/mL时高达（27.2 +/- 0.58）。生物MnO 2纳米颗粒还可以作为抗氧化剂，通过形成破坏真菌菌丝的自由基来抑制酪氨酸酶和真菌生长，从而减缓布朗宁。200 μ g/mL时DPPH自由基清除活性最大为74.5 +/- 0.39%，25 μ g/mL时最小为12.4 +/- 0.27。生物MnO 2纳米颗粒具有生物相容性，在保持苹果的风味和质地方面发挥着重要作用。
The apple is the most widely used fruit globally. Apples are more prone to fungal spoilage, which leads to browning and subsequent changes in their flavor and texture. Browning is also caused by the tyrosinase enzyme. By inhibiting tyrosinase initiation and fungal spoilage in fruits, the natural flavor and texture of fruits can be maintained. Biogenic NPs can act as antioxidants to inhibit tyrosinase and due to oxidative stress, it also catalyzes the deformation of fungal hyphae and spores. Nanotechnology is a research hotspot that has gained considerable interest due to its potential inferences in biosciences and food preservation technology. The present study aims to use biomass from the Fagonia cretica to create bio-inspired manganese oxide MnO2 NPs and to evaluate its bio-catalytic potential for antifungal anti-browning through the inhibition of tyrosinase and its antioxidant potential for preserving apple flavor and texture. The green synthesized nanoparticles were extensively analyzed using UV spectroscopy, XRD, SEM, EDX, and FTIR techniques. Moreover, the synthesized manganese oxide nanoparticles (MnO2 NPs) were evaluated for their bio-catalytic potential as anti-fungal and anti-spoiling agents. The values of antifungal activity among all the samples were 14.2 +/- 86 mm, 8.9 +/- 6.0 mm, 17.7 +/- 1.26, and 20.7 +/- 4.38 mm for Penicillium expansum, Monilinia fructigena, Penicillium chrysogenum, and Aspergillus oryzae at 200 mu g/well, respectively. Moreover, the biogenic NPs were evaluated for their anti-browning potential through the inhibition of tyrosinase. MnO2 NPs have been shown to have considerable inhibitory effects on tyrosinase up to 64.8 +/- 0.16 at 200 mu g/mL and (27.2 +/- 0.58) at 25 mu g/mL. Biogenic MnO2 NPs can also act as antioxidants to inhibit tyrosinase and fungal growth by the formation of free radicals that damage the fungal hyphae and, as a result, slow down browning. The maximum DPPH free radical scavenging activity was 74.5 +/- 0.39% at 200 mu g/mL, and the minimum was 12.4 +/- 0.27 at 25 mu g/mL. The biogenic MnO2 NPs are biocompatible and play a potent role in maintaining the flavor and texture of apples.