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One-step preparation of banana powder/silver nanoparticles composite films

Author:
Orsuwan, Aungkana, Shankar, Shiv, Wang, Long-Feng, Sothornvit, Rungsinee, Rhim, Jong-Whan
Source:
Journal of food science and technology 2017 v.54 no.2 pp. 497-506
ISSN:
0022-1155
Subject:
Escherichia coli, Listeria monocytogenes, antibacterial properties, bacteria, bananas, composite materials, contact angle, films (materials), nanosilver, permeability, silver, tensile strength, thermal stability, water vapor
Abstract:
Silver nanoparticles (Ag-NPs) were synthesized using banana powder as a reducing and stabilizing agent, and banana/Ag-NPs composite films with different concentration of Ag-NPs were prepared simultaneously. The composite films were yellowish brown and exhibited characteristic plasmon resonance peak of Ag-NPs at 430 nm. The optical, mechanical, water vapor barrier, thermal stability, and antimicrobial properties of the composite films were greatly influenced by the concentration of Ag-NPs. The composite film with a silver concentration of 1.0 mM demonstrated the highest tensile strength, thermal stability, transparency, and water contact angle with the lowest water vapor permeability (1.36 ± 0.10 × 10⁻⁹ g m/m² Pa s). Also, the composite films incorporated with 1.0 mM of Ag-NPs exhibited a strong antibacterial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria.
Agid:
5744005