果胶
银纳米粒子
化学
复合数
傅里叶变换红外光谱
化学工程
吸水率
热稳定性
纳米颗粒
纳米复合材料
核化学
材料科学
纳米技术
复合材料
食品科学
有机化学
工程类
作者
Shiv Shankar,Nattareya Tanomrod,Saroat Rawdkuen,Jong‐Whan Rhim
标识
DOI:10.1016/j.ijbiomac.2016.07.107
摘要
Silver nanoparticles (AgNPs) was synthesized by a green method using an aqueous extract of Caesalpinia mimosoides Lamk (CMLE) as reducing and stabilizing agents, and they were used for the preparation of pectin-based antimicrobial composite films. The AgNPs were spherical in shape with the size in the range of 2080 nm and showed the absorption peak around 500 nm. The pectin/AgNPs composite film exhibited characteristic absorption peak of AgNPs at 480 nm. The surface color and light transmittance of the pectin films were greatly influenced by the addition of AgNPs. The lightness of the films decreased, however, redness and yellowness of the films increased after incorporation of AgNPs. UV-light barrier property of the pectin film increased significantly with a little decrease in the transparency. Though there were no structural changes in the pectin film by the incorporation of CMLE and AgNPs as indicated by the FTIR results, the film properties such as thermal stability, mechanical strength, and water vapor barrier properties of the pectin films increased. The pectin/AgNPs nanocomposite films exhibited strong antibacterial activity against food-borne pathogenic bacteria, Escherichia coli and Listeria monocytogenes.
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