Elkhateeb Omima, Atta Mohamed B, Mahmoud Esawy
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, Egypt.
Soil and Water Department, Faculty of Agriculture, Tanta University, Tanta, Egypt.
AMB Express. 2024 Aug 16;14(1):92. doi: 10.1186/s13568-024-01746-9.
The biosynthesis of iron oxide nanoparticles has received increasing attention in the field of food nanotechnology because of their non-toxicity, high efficiency, high antibacterial power, and decontamination features. Therefore, biosynthesis of iron oxide nanoparticles (nFe) was prepared from the leaves of some vegetables, such as cabbage (C) and turnips (T), as well as moringa leaves (M). Alcoholic extracts of these nanoparticles were also tested on Staphylococcus aureus and Escherichia coli to evaluate their antibacterial activity. The results revealed that the particle sizes of the biosynthesis nanomaterials studied ranged from 12.99 to 22.72 nm, and the particles were spherical, irregular, and surrounded by black color. It also contains many functional groups and minerals. Iron nanoparticles modified with Moringa oleifera extract at a concentration of 200 ppm had the highest phenol content compared to other biosynthesis nanoparticles studied. TnFe and MnFe at 200 ppm had a maximum zone of inhibition of 25 mm and 24 mm against Staphylococcus aureus and Escherichia coli, respectively. While the minimum inhibition zone of 8.0 mm was observed at 25 ppm for nFe against Escherichia coli. Therefore, it is recommended to use these extracts of biosynthesis iron oxide nanoparticles as antibacterial agents for stored foods.
由于其无毒、高效、高抗菌能力和去污特性，氧化铁纳米颗粒的生物合成在食品纳米技术领域受到了越来越多的关注。因此，以一些蔬菜的叶子为原料制备了氧化铁纳米颗粒（nFe），如卷心菜（C）、芜菁（T）以及辣木叶（M）。还对这些纳米颗粒的醇提取物进行了金黄色葡萄球菌和大肠杆菌测试，以评估其抗菌活性。结果表明，所研究的生物合成纳米材料的粒径范围为12.99至22.72纳米，颗粒呈球形、不规则形，且周围有黑色。它还含有许多官能团和矿物质。与其他所研究的生物合成纳米颗粒相比，浓度为200 ppm的辣木提取物修饰的铁纳米颗粒具有最高的酚含量。200 ppm的TnFe和MnFe对金黄色葡萄球菌和大肠杆菌的最大抑菌圈分别为25毫米和24毫米。而nFe在25 ppm时对大肠杆菌的最小抑菌圈为8.0毫米。因此，建议将这些生物合成氧化铁纳米颗粒提取物用作储存食品的抗菌剂。
