The Role of Mango Peel Extract in the Synthesis of Silver Nanoparticles and Their Use in Food Packaging

conference proceedings

English

Nanotechnology is dealing with nanoparticle structures ranging from approximately 1 to 100 nm. These nanoparticle structures have unique optical, electronic, medicinal and magnetic properties. Metallic nanoparticles can be synthesized with the use of physical and chemical processes, but also environmentally friendly methods (green chemistry) can be used. Green chemistry is a simple, fast and eco-friendly alternative to well-known chemical and physical procedures. Silver nanoparticles are non-toxic to humans and most effective against bacteria, viruses and other eukaryotic microorganisms at low concentrations. Leaf and fruit extracts of various plants have already been reported to have impressive ability to reduce silver ions into silver metallic nanoparticles. The aim of this study was to synthesize silver nanoparticles using mango peel water extract and AgNO3 solution, then to observe prepared silver nanoparticles visually and to characterize them by UV-VIS spectroscopy, dynamic light scattering (DLS) and scanning electron microscopy – energy dispersive spectroscopy (SEM-EDS). Finally, with the use of sonochemistry, the prepared silver nanoparticles will be applied in food packaging, and thanks to their very good antimicrobial properties the prolonged shelf-life of food products will be expected.

silver nanoparticles, food packaging, antibacterial properties

Peter Sadel, Pavel Diviš

21. 11. 2019

Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

Brno

978-80-214-5807-9

Studentská odborná konferencie Chemei je život 2019 Sborník abstraktů

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