National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Int J Biol Macromol. 2018 May;111:1281-1292. doi: 10.1016/j.ijbiomac.2018.01.012. Epub 2018 Jan 5.
Silver nanoparticles (AgNPs) were synthesized by a new 'green chemistry' method that uses sodium alginate (Na-Alg) and ascorbic acid (Vc) as the stabilizing and reducing agents, respectively. A possible mechanism involved in the reduction and stabilization of nanoparticles was investigated. The effect of reaction conditions such as pH, the addition of AgNO and Vc, ultrasonication treatments on the synthesis of AgNPs was investigated. The formation of AgNPs was confirmed by UV-Vis spectroscopy and characterized by transmission electron microscopy (TEM) and X-ray diffraction (XRD). The results indicated that the size and distribution of AgNPs were significantly affected by reaction parameters. XRD and TEM analysis confirmed the formation of spherical and face-centred cubic nanoparticles. They showed strong antibacterial activity against Staphylococcus aureus and Escherichia coli due to cell death caused by the increase in membrane permeability and disruption of bacterial wall integrity. It indicated that Na-Alg-AgNPs is a potential food packaging material.
银纳米粒子 (AgNPs) 是通过一种新的“绿色化学”方法合成的，该方法分别使用海藻酸钠 (Na-Alg) 和抗坏血酸 (Vc) 作为稳定剂和还原剂。研究了纳米粒子还原和稳定的可能机制。研究了反应条件如 pH 值、AgNO 和 Vc 的添加、超声处理对 AgNPs 合成的影响。通过紫外可见光谱证实了 AgNPs 的形成，并通过透射电子显微镜 (TEM) 和 X 射线衍射 (XRD) 进行了表征。结果表明，AgNPs 的尺寸和分布受反应参数的显著影响。XRD 和 TEM 分析证实了形成了球形和面心立方纳米粒子。由于细胞膜通透性增加和细胞壁完整性破坏导致细胞死亡，它们对金黄色葡萄球菌和大肠杆菌表现出强烈的抗菌活性。这表明 Na-Alg-AgNPs 是一种有潜力的食品包装材料。
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