مشخصات پژوهش

In this study, sesame leaf mucilage (SmE) was utilized as a natural reducing and stabilizing agent for the green synthesis of selenium nanoparticles (SeNPs). The resulting SmE/SeNPs were then incorporated with chitosan (CT) to fabricate nanocomposites (CT/SmE/SeNPs) in three ratios: 1:2, 1:1, and 2:1. The composites were characterized for particle size and morphology using transmission electron microscopy. SmE/SeNPs exhibited a well-dispersed spherical structure with an average particle size of 14.73 nm. Among the formulations, the 1:1 CT:SmE/SeNPs nanocomposite showed the most potent in-vitro antifungal activity against Penicillium commune and Penicillium crustosum, with an average size of 108.65 nm. When applied at 0.1 % concentration to soft cheese samples inoculated with Penicillium spp., this nanocomposite significantly inhibited fungal growth and extended product shelf life. This study presents a novel, green-synthesized antifungal nanocomposite combining chitosan and SeNPs stabilized by sesame leaf mucilage—a byproduct not commonly explored for this purpose. The developed nanocomposite offers a sustainable, effective, and food-safe solution to control fungal spoilage in dairy products, particularly soft cheese.