Enhancing food preservation with nanotechnology and herbal extract: to combat pathogenic microorganisms from spoiled vegetables

Vegetables are vital dietary components but are highly perishable due to microbial contamination. This study aimed to isolate and identify pathogenic bacteria from spoiled vegetables and to evaluate the antimicrobial and antioxidant potential of herbal and metallic nanoparticles to enhance shelf life. Fourteen spoiled vegetable samples yielded eleven bacterial isolates were identified through biochemical tests and MALDI-TOF analysis. Neem (Azadirachta indica), zinc, and magnesium nanoparticles were synthesized and characterized using SEM, FTIR, Zeta potential, particle size, and XRD analyses.The mean particle sizes were 297.7 nm Neem (Azadirachta indica)), 401.9 nm (Zn), and 2809.9 nm (Mg), with zeta potential values of −11.7 mV (Neem), −10.3 mV (Zinc), and −15 mV (Magnesium), respectively. Neem (Azadirachta indica) and Zinc oxide nanoparticles exhibited significantly higher antibacterial and antioxidant activities compared to MgO nanoparticles (p < 0.05). Direct application of nanoparticles on vegetables improved texture, appearance, and shelf stability. These results suggest that green-synthesized neem, zinc, and magnesium nanoparticles offer a promising natural alternative to chemical preservatives for food preservation.