Silver nanoparticles (AgNP L) synthesis using the active compounds of lemon juice was optimized. The obtained nanoparticles were included in starch-based film formulations, studying the relevant properties that condition their application in the packaging area. The optimized conditions for AgNP L’ synthesis were 30 min at 90 °C, which led to the lowest nanoparticle size (5.5 nm) with the highest associated stability (ζ= −29.5 mV) up to 90 days. Nanocomposite films resulted with an orange tone that increased with AgNP L concentration (14.3–143 ppm). Water vapor permeability decreased while tensile mechanical resistance increased up to an aggregate of 71.5 ppm of AgNP L, indicating the nanoparticles’ reinforcement of the polymer matrix. Besides, the citric acid content provided by lemon juice also affected the starch-based relevant film properties. Regarding antimicrobial capacity, a synergic effect between active compounds of lemon juice and silver nanoparticles was evidenced, being Salmonella spp. the most sensitive bacteria.

优化了使用柠檬汁中活性成分的银纳米颗粒（AgNP L）的合成。获得的纳米颗粒被包括在淀粉基薄膜配方中，研究了限制其在包装领域应用的相关性能。AgNP L'合成的最佳条件是在90°C下30分钟，这导致了长达90天的最低纳米颗粒尺寸（5.5 nm）和最高的相关稳定性（ζ= -29.5 mV）。纳米复合膜的橙色色调随AgNP L浓度（14.3–143 ppm）的增加而增加。水蒸气渗透率降低，而拉伸机械阻力增加，直至总计达到AgNP L的71.5 ppm，表明纳米颗粒增强了聚合物基质。此外，柠檬汁提供的柠檬酸含量也影响了淀粉基相关膜的性能。沙门氏菌属。最敏感的细菌。