Differential actions of nanoparticles and nanoemulsion synthesized from Colletotrichum siamense on food borne pathogen

Food spoilage and spread of diseases through food has been an increasing problem. Nanoparticles are being used in various applications, and one of its applications is its use in effective food packaging, preservation, and storage. In this study, endophytic fungal extract from Colletotrichum siamense was used as base material for the synthesis of silver nanoparticles and the blend of endophytic fungal extract and tea tree oil was utilized for formulating silver based nanoemulsion. Both were characterized by UV–Vis spectroscopy, FTIR, Scanning electron microscopy (SEM). The efficacy of nanoparticles and nanoemulsion against food borne pathogens were validated by using antibacterial assays. From the biofilm assay it was observed that both nanoparticles and naoemulsion controlled the biofilm formation in both the strains Enterobacter kobei SFV 1 and Klebsiella oxytoca SFV 3, however nanoemulsion showed better biofilm inhibitory effect than the nanoparticles. The results showed that the green silver nanoparticles and tea tree oil mediated nanoemulsion obtained from the endophytic fungal extract, could be used to develop into product that can be used in storage of food products to protect from food borne pathogens. •Nanoparticles and nanoemulsion are synthesized from Colletotrichum siamense by green technology.•Differential action of nanoparticles and nanoemulsion are observed on food borne pathogens.•Enterobacter kobei and Klebsiella oxytoca are controlled by the nanoparticles and emulsion.