BIOSYNTHESIS OF NANOPARTICLES USING YEAST CELLS ISOLATED FROM LOCUST BEANS AND ITS USAGE IN THE PRESERVATION OF OKRO
Abstract
The increasing demand for safe, eco-friendly, and sustainable methods in food preservation has led to a growing interest in biosynthesized nanoparticles. This study investigated the biosynthesis of nanoparticles using yeast strains isolated from fermented locust beans (Parkia biglobosa) and evaluated their efficacy in preserving okro (Abelmoschus esculentus). Yeast cells were isolated, characterized, and utilized in the extracellular synthesis of silver nanoparticles (AgNPs). The nanoparticles were analyzed for their physicochemical properties using UV-Vis spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Okro samples treated with biosynthesized nanoparticles were monitored for microbial load, physical appearance, and shelf life over a 10-day period at ambient temperature. The results showed that yeast-derived nanoparticles exhibited strong antimicrobial activity, significantly reducing spoilage organisms and prolonging the shelf life of okro compared to untreated controls. This study demonstrates the potential of indigenous yeast strains from locust beans as sustainable biocatalysts for nanoparticle synthesis and their application as a bio-preservative in post-harvest okro management.
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