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<p>Cold plasma-assisted nano-structuring was employed as a green and efficient approach to enhance the physicochemical and antibacterial properties of aqueous basil extract. A non-thermal micro-jet plasma system was used to convert conventional basil extract into a stable nano-aqueous extract under atmospheric conditions. Structural characterization revealed significant plasma-induced modifications, including changes in functional groups, increased oxygen-containing species, and improved surface activation. Morphological analyses confirmed successful nano-transformation through particle size reduction, improved particle dispersion, and decreased aggregation. AFM measurements showed a reduction in the average particle size from 123.7&#xa0;nm to 70.7&#xa0;nm after plasma treatment. The nano-aqueous basil extract also exhibited enhanced surface roughness and particle density compared with the conventional extract. These physicochemical modifications resulted in improved antibacterial activity against both Escherichia coli and Staphylococcus aureus, with inhibition zones increasing from 16 to 21&#xa0;mm and from 17 to 22&#xa0;mm, respectively. The enhanced antibacterial performance is attributed to the combined effects of nanoscale particle size, increased surface activity, and plasma-induced surface functionalization. Overall, cold plasma-assisted nano-structuring represents a promising strategy for improving the functionality of natural plant extracts and their potential application in meat preservation.</p>

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Cold plasma-assisted nano-structuring of basil aqueous extract: physicochemical characterization and enhanced antibacterial activity for meat preservation

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Narjis Safaa Mula,
  • Amera M. Alrubeii,
  • Nisreen Kh. Abdalameer

摘要

Cold plasma-assisted nano-structuring was employed as a green and efficient approach to enhance the physicochemical and antibacterial properties of aqueous basil extract. A non-thermal micro-jet plasma system was used to convert conventional basil extract into a stable nano-aqueous extract under atmospheric conditions. Structural characterization revealed significant plasma-induced modifications, including changes in functional groups, increased oxygen-containing species, and improved surface activation. Morphological analyses confirmed successful nano-transformation through particle size reduction, improved particle dispersion, and decreased aggregation. AFM measurements showed a reduction in the average particle size from 123.7 nm to 70.7 nm after plasma treatment. The nano-aqueous basil extract also exhibited enhanced surface roughness and particle density compared with the conventional extract. These physicochemical modifications resulted in improved antibacterial activity against both Escherichia coli and Staphylococcus aureus, with inhibition zones increasing from 16 to 21 mm and from 17 to 22 mm, respectively. The enhanced antibacterial performance is attributed to the combined effects of nanoscale particle size, increased surface activity, and plasma-induced surface functionalization. Overall, cold plasma-assisted nano-structuring represents a promising strategy for improving the functionality of natural plant extracts and their potential application in meat preservation.