纳米银(silver nanoparticles,AgNPs)具有抗菌性好、毒性低等特点,在肉制品保鲜、果蔬采后致病菌防控等领域具有良好的应用前景。该研究以机械球磨后的柚子皮提取液为还原剂,银氨溶液为银源,采用绿色还原法制备AgNPs,考察了银源、柚子皮添加量、球磨时间以及加热时间对AgNPs粒径和得率的影响。结果显示,AgNPs最佳制备工艺为将20 mL银氨溶液和0.8 g球磨40 min的柚子皮加入80 mL纯水中,在90 ℃下加热搅拌1.5 h。所得AgNPs平均粒径为(37.61±0.46)nm,呈球形面心立方结构,稳定性好,对DPPH自由基的清除率为79.2%,对大肠杆菌、金黄色葡萄球菌、沙门氏菌及枯草芽孢杆菌的生长均有抑制作用。该AgNPs具有抗氧化和抗菌能力,在食品活性包装中具有较好的应用前景。研究结果可为柚子皮的高值化利用、AgNPs的绿色合成提供理论指导,并推动其在食品包装中的应用。
Silver nanoparticles (AgNPs) have good antibacterial properties and low toxicity and have a good application prospect in the fields of meat product preservation and control of postharvest pathogenic bacteria in fruits and vegetables. In this study, AgNPs were prepared by green reduction method using pomelo peel extract with mechanical ball milling as the reducing agent and silver ammonia solution as the silver source. The effects of silver source, the addition amount of pomelo peel, ball milling time, and heating time on the particle size and yield of AgNPs were investigated. Results showed that the optimal preparation process was as below: 20 mL of silver ammonia solution and 0.8 g of pomelo peel that was ball-milled for 40 min were added to 80 mL pure water, heated and stirred at 90 ℃ for 1.5 h. The average particle size of AgNPs obtained was (37.61±0.46) nm, showing a spherical face-centered cubic structure and good stability, the scavenging rate of DPPH radical scavenging rate was 79.2%. Moreover, it could inhibit the growth of Escherichia coli, Staphylococcus aureus, Salmonella, and Bacillus subtilis. The prepared AgNPs had both antioxidant and antibacterial abilities, thus presenting a good application prospect in food active packaging. Therefore, this study provides a theoretical guide for high-value utilization of pomelo peel and green synthesis of AgNPs, promoting its application in food packaging.
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