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Journals / Gıda / 2026 / Cilt: 51 Sayı: 1

GREEN SYNTHESIZED METALLIC NANOPARTICLES BY PLANT-BASED EXTRACTS AND THEIR FOOD APPLICATIONS: A REVIEW

BİTKİSEL EKSTRAKTLAR İLE YEŞİL SENTEZLENEN METALİK NANOPARTİKÜLLER VE BUNLARIN GIDA UYGULAMALARI: BİR DERLEME

Meliha Arslantürk(YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA BİLİMLERİ ANABİLİM DALI)0009-0001-1655-883X
Basak Ebru Ozcan(KIRKLARELİ ÜNİVERSİTESİ)0000-0001-6059-7388
Ayşe Karadağ(YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA BİLİMLERİ ANABİLİM DALI)0000-0001-8615-7321
Journal
Gıda
Pages
187–205
Publication Date
2026-01-02
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Most studies indicate that these on biosynthesized nanomaterials are safe for use as novel food ingredients; however, further in vitro and in vivo investigations are still required to fully establish their safety and efficacy.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Studies using plant-based extracts as reducing agents contribute to the synthesis of non-toxic, environmentally friendly, and economically viable metallic nanoparticles (MNPs) as an alternative to traditional chemical reduction procedures.
📊
Key Findings & Data:While the synthesized nanostructures stand out with unique features depending on the metal type, they commonly share properties such as antimicrobial activity.
💡
Conclusion & Impact:Most studies indicate that these on biosynthesized nanomaterials are safe for use as novel food ingredients; however, further in vitro and in vivo investigations are still required to fully establish their safety and efficacy.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Nanoteknoloji · gümüş nanopartiküller · titanyum dioksit

Abstract

Studies using plant-based extracts as reducing agents contribute to the synthesis of non-toxic, environmentally friendly, and economically viable metallic nanoparticles (MNPs) as an alternative to traditional chemical reduction procedures. While the synthesized nanostructures stand out with unique features depending on the metal type, they commonly share properties such as antimicrobial activity. This review presents a comprehensive overview of recent advances in green-synthesized MNPs using plant extracts. It highlights the latest research on their applications in food packaging, as food additives, and as antimicrobial agents targeting pathogens. Furthermore, this paper discusses the toxicological aspects, safety concerns, and limitations of green-synthesized MNPs. Most studies indicate that these on biosynthesized nanomaterials are safe for use as novel food ingredients; however, further in vitro and in vivo investigations are still required to fully establish their safety and efficacy.

Özet

Bitki bazlı ekstraktları indirgeyici ajan olarak kullanan çalışmalar, geleneksel kimyasal indirgeme prosedürlerine alternatif olarak toksik olmayan, çevre dostu ve ekonomik olarak uygulanabilir metalik nanopartiküllerin (MNP'ler) sentezlenmesine önemli anlamda katkı sağlamaktadır. Sentezlenen bu nanoyapılar, metal türüne bağlı olarak, genellikle antimikrobiyal ajanlar olarak görev yapma gibi ortak özelliğe sahiptirler. Bu derlemede, bitki bazlı ekstraktlar kullanılarak yeşil sentezlenen MNP'ler hakkında güncel çalışmalar kapsamlı bir şekilde açıklanmaktadır. Özellikle bu nanopartiküllerin gıda ambalajında ve patojenlere karşı gıda katkı maddesi ve antimikrobiyal ajan olarak kullanımıyla ilgili son çalışmalar derlenmiştir. Ayrıca, yeşil sentezlenmiş MNP'lerin toksikolojisi, güvenilirliği ve kullanımlarındaki sınırlamalar da tartışılmıştır. Biyosentezlenmiş MNP'ler üzerine yapılan çalışmaların önemli bir çoğunluğu, bu nanomalzemelerin yeni bir gıda bileşeni olarak kullanımının güvenilir olduğunu göstermekte olsa da bu nanopartiküllerin güvenli ve etkili kullanımları için daha fazla in vitro ve in vivo çalışmaya ihtiyaç duyulmaktadır.

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Cite This Article

Arslantürk, M., Ozcan, B. E., Karadağ, A. (2026). GREEN SYNTHESIZED METALLIC NANOPARTICLES BY PLANT-BASED EXTRACTS AND THEIR FOOD APPLICATIONS: A REVIEW. Gıda, Cilt: 51 Sayı: 1, 187–205. https://doi.org/10.15237//gida.GD25053

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