ReviewFood chemistry: X2024
Green synthesized silver nanoparticles, a sustainable approach for fruit and vegetable preservation: An overview.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Molecular interaction and synergistic effects of silver nanoparticles capped by thesinic acid in sodium alginate films: Toward active preservation and intelligent freshness monitoring.Food chemistry: X · 2026Article
- Environmental remediation using silver nanoparticles biosynthesized from agro waste banana and pineapple peels.Discover nano · 2026Article
- Wild Edible Fruits: A Structured Narrative Review on Bioactive Composition and Bioactivity.Foods (Basel, Switzerland) · 2026Review
- A Green Approach to Bio-Based Active Packaging: Grape Skin Extract-Synthesized AgNPs for Food Preservation.Materials (Basel, Switzerland) · 2026Article
- Label-Free Aptamer-Silver Nanoparticles Abs Biosensor for Detecting HgMolecules (Basel, Switzerland) · 2025Article
- Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns.Food chemistry: X · 2025Review
- Article
- Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances.Food chemistry: X · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nanotechnology in which silver nanoparticles (AgNPs) have received more interest in fruits and vegetables (FaV) preservation due to their anti-microorganism properties. There are various approaches to synthesizing AgNPs, in which biological reduction, especially plant extraction containing bioactive compounds, is considered non-toxic, eco-friendly, and economically viable. AgNPs can be applied for FaV preservation by immersing or incorporating AgNPs into the edible coating or wrapper film. Depending on the type of coating and the kind of FaV, choosing the coating components is necessary to ensure the anti-microorganism ability and improve preservation efficiency. This review highlights green-synthesized AgNPs for preserving FaV. The study covered the materials employed in the green synthesis of AgNPs, their effectiveness against microorganisms, the influence of AgNPs on film structure, safety properties, and various preservation strategies. Using plant or bacterial-synthesized AgNPs in edible coatings offers a sustainable approach to enhance safety, edibility, environmental friendliness, and FaV quality during storage.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.