Green Synthesis of Sulfur Nanoparticles Using Flavour and Fragrance‐Relevant Phytochemicals Rich Mukia maderaspatana Extract: Functional Antimicrobial and Anti‐Inflammatory Properties

ABSTRACT Green nanotechnology enables the sustainable development of bioactive materials from aroma‐rich plant sources. To the best of our knowledge, this is the first report describing the green synthesis of sulfur nanoparticles using Mukia maderaspatana extract and evaluating their combined anti‐inflammatory and antibacterial activities. In this study, sulfur nanoparticles (Mukia‐SNPs) were synthesized using methanolic extract of Mukia maderaspatana , a plant known for its flavour‐ and fragrance‐relevant phytochemicals. GC–MS analysis identified various bioactive constituents such as 13‐docosenamide, hexadecanoic acid and dodecanal, contributing to both aroma profile and biofunctionality. Mukia‐SNPs exhibited characteristic UV–Vis peaks (270 and 370 nm) and phytochemical capping, indicating the role of natural constituents in nanoparticle formation and stabilization. Structural analyses confirmed orthorhombic crystallinity and spherical morphology (60–80 nm) with moderate stability. Functionally, Mukia‐SNPs showed significant anti‐inflammatory activity, reducing edema (~2%–3%) in a carrageenan‐induced zebrafish model, comparable to diclofenac. This was supported by suppression of iNOS and TNF‐α expression. In addition, Mukia‐SNPs exhibited notable antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa . Molecular docking revealed strong binding of key phytochemicals, particularly 13‐docosenamide, with inflammatory targets such as NF‐κB p65. These findings highlight Mukia maderaspatana ‐derived nanoparticles as multifunctional systems linking aroma‐active phytochemicals with bioactive potential, supporting applications in flavour, fragrance and related natural product formulations.