Abstract
Tender coconut water is a pure and nutritious drink which play important role as nutraceuticals and pharmaceuticals contributes to the rapid growth of the functional food industry. In the mean-time the safety and shelf-life of the food is crucial for the both product as well as consumers. The intervention or application of nanotechnology gives immense a solution for the prolonged sustainability of the food products. This work reports on the nature of physiological changes of coconut liquid endosperm along with the interaction of its DNA with green route synthesized Ag nanoparticles (AgNPs) using Garuga pinnata leaf, an important ethnomedicinal plant. The physical and nutritional study of the coconut water were carried by UV-visible, XRD, NMR analysis whereas the synthesized Ag nanoparticles (AgNPs) were characterized by UV-Visible spectrophotometer, Raman Spectroscopy, DLS, AFM and FE-SEM analysis. The pH of the endosperm was found to decrease from 6.31 to 4.01, following an exponential decay trend and giving a decay constant of similar to 8.8 h. The broad absorption peak at similar to 310 nm gradually turns featureless with elapse of time. The proton nuclear magnetic resonance (H-1-NMR) spectrum essentially revealed the presence of esters or organic acids, confirming a sudden fall in the rate of intensity in the immature coconut endosperms as compared to the matured coconut cases. While the pentosyl methyl group (similar to 1.4-1. 5 ppm) concentration is observably lowered, free amino acid (similar to 1 ppm) is apparently suppressed in the former specimen. Gel electrophoresis of 10 kb DNA with Ag nanoparticles (AgNPs) showed a gradual decrease of band intensity for a concentration varying between 3:1 and 1:1. The less intense band was due to the lack of migration of DNA into the micropores of the gel as a consequence of interaction of negatively charged DNA with negatively charged AgNPs. The study of DNA interaction with AgNPs could help identifying and addressing the nature of degradation process while considering prevention from microbial attack and make the coconut water as potential functional food entity. (C) 2020 The Authors. Published by Elsevier B.V. on behalf of King Saud University.