This study demonstrates the synthesis of silver nanoparticles using Syzygium jambos, highlighting their antioxidant and antibacterial activities.
Food nanotechnology offers novel strategies for enhancing functional foods through bioactive delivery and antimicrobial protection. In this study, silver nanoparticles (AgNPs) were synthesized using Syzygium jambos leaf extract, which was confirmed by visual examination and ultraviolet-visible spectroscopy. Further characterization using Fourier transform-infrared spectroscopy, X-ray diffraction, scanning electron microscopy, energy-dispersive X-ray spectroscopy, and transmission electron microscopy analysis identified the physicochemical properties of synthesized AgNPs, which displayed strong antioxidant potential, inhibiting 2,2-diphenyl-1-picrylhydrazyl and nitric oxide radicals in a dose-dependent manner. AgNPs also exhibited antibacterial activity against Bacillus cereus and Shigella flexneri, with zones of inhibition comparable to that of antibiotic control. However, zebrafish embryo toxicity studies revealed dose-responsive effects. These findings highlight S. jambos-mediated AgNPs as promising functional food additives with antimicrobial and antioxidant benefits, suitable for food preservation, disease sensing, and therapeutic delivery. Further safety evaluations are necessary for their integration into food and biomedical applications.
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Mosleh Mohammad Abomughaid (2025) studied this question.
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