Fagonia cretica-Mediated Synthesis of Manganese Oxide (MnO2) Nanomaterials Their Characterization and Evaluation of Their Bio-Catalytic and Enzyme Inhibition Potential for Maintaining Flavor and Texture in Apples

The apple is the most widely used fruit globally. Apples are more prone to fungal spoilage, which leads browning and subsequent changes in their flavor texture. Browning also caused by tyrosinase enzyme. By inhibiting initiation spoilage fruits, natural texture of fruits can be maintained. Biogenic NPs act as antioxidants inhibit due oxidative stress, it catalyzes deformation hyphae spores. Nanotechnology a research hotspot that has gained considerable interest its potential inferences biosciences food preservation technology. present study aims use biomass from Fagonia cretica create bio-inspired manganese oxide MnO2 evaluate bio-catalytic for antifungal anti-browning through inhibition antioxidant preserving green synthesized nanoparticles were extensively analyzed using UV spectroscopy, XRD, SEM, EDX, FTIR techniques. Moreover, (MnO2 NPs) evaluated anti-fungal anti-spoiling agents. values activity among all samples 14.2 ± 86 mm, 8.9 6.0 17.7 1.26, 20.7 4.38 mm Penicillium expansum, Monilinia fructigena, chrysogenum, Aspergillus oryzae at 200 µg/well, respectively. biogenic tyrosinase. have been shown inhibitory effects on up 64.8 0.16 µg/mL (27.2 0.58) 25 µg/mL. growth formation free radicals damage and, result, slow down browning. maximum DPPH radical scavenging was 74.5 0.39% µg/mL, minimum 12.4 0.27 biocompatible play potent role maintaining apples.