Enzymatic browning reduction in white cabbage, potent antibacterial and antioxidant activities of biogenic silver nanoparticles
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- 作者：Arif Ullah Khana ; khanbuct@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Yun Weia ; Aftab Ahmada ; Zia Ul Haq Khanb ; Kamran Tahira ; Shahab Ullah Khanc ; Nawshad Muhammadd ; Faheem Ullah Khana ; Qipeng Yuana ; yuanqp@mail.buct.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Longan fruit juice ; Silver nanoparticles ; Enzymatic browning reduction ; Antimicrobial activity ; Antioxidant activity
- 刊名：Journal of Molecular Liquids
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：215
- 期：Complete
- 页码：39-46
- 全文大小：946 K
文摘
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Biosynthesis of silver nanoparticles using Longan fruit juice
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Silver nanoparticles have significant biological activities.
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Silver nanoparticles undergo high cell constituents' release from bacterial cells.
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Silver nanoparticles have no toxicity to normal and healthy RBCs.
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Silver nanoparticles induced enzymatic browning reduction in white cabbage.