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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