Green synthesis of silver chloride nanoparticles using Prunus persica L. outer peel extract and investigation of antibacterial, anticandidal, antioxidant potential

The present study was conducted to synthesize silver chloride nanoparticles using the aqueous extract of outer peel of peach fruit (Prunus persica L.) and to evaluate its antibacterial activity, synergistic antibacterial and anticandidal potential against five foodborne pathogenic bacteria and five pathogenic Candida species respectively along with its antioxidant potential. The synthesized silver chloride nanoparticles (PE-AgClNPs) were visually confirmed with surface plasmon resonance peak at 440 nm upon UV-Vis spectroscopy analysis. Furthermore, the morphology, elemental composition and crystallinity nature were also characterized. PE-AgClNPs displayed strong antibacterial potentials (9.01-10.83 mm inhibition zone) against foodborne pathogenic bacteria and increased synergistic effect with kanamycin and rifampicin. PE-AgClNPs also displayed strong anticandidal synergistic activity with standard amphotericin b (10.51- 14.01 mm inhibition zones), along with strong free radical scavenging and reducing power. Based on strong antibacterial and antioxidant capacities, PE-AgClNPs are anticipated to have potential applications in the biomedical and food sector industries.