Open AccessAntioxidant and antimicrobial activities of nanosilver-mycomeat composite produced through solid state fermentation of tigernut waste and cassava pulp by Pleurotus pulmonarius
Author(s) -
Comfort Olukemi Bamigboye,
J. A. Amao,
I. A. Fadiora,
J. D. Adegboye,
O. E. Akinola,
A. A. Alarape,
O. R. Oyeleke,
E. A. Adebayo
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/805/1/012011
Subject(s) - antimicrobial , pulp (tooth) , food science , antioxidant , composite number , food packaging , chemistry , fermentation , pulp and paper industry , materials science , waste management , composite material , organic chemistry , medicine , dentistry , engineering
Bacterial deterioration is one of the most critical subjects in the production, processing, transport, and storing of food. The search for novel materials for the synthesis of nanoparticles is unending and this is likely to continue in the upcoming years. In this study, mycomeat samples were produced using cassava pulp (C) and tiger nut aggregate waste (T). The mycomeat extracts were used to produce nanosilver-mycomeat by catalytic conversion of Ag + to Ag 0 . The antioxidant and antimicrobial activities of the nanosilver-mycomeat composites were determined using established methods. The nanosilver-mycomeat composites of both C and T showed increased antioxidant and antimicrobial activities compared to the ordinary mycomeat extract. This can find applications in the packaging of food, thereby preventing food samples from deterioration.