Synthesis of bacterial cellulose nanofibers/Ag nanoparticles: Structure, characterization and antibacterial activity
Siyu Zhou1, Haonan Peng2, Aiqing Zhao1
1Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
Abstract:
The aim of this study was to compare the characterization of bacterial cellulose nanofibers/Ag nanoparticles (BCNs/Ag nanoparticles) obtained by three different pretreatment methods of BCNs (no pretreatment, sodium hydroxide activation pretreatment and TEMPO-mediated oxidation pretreatment), which were recoded as N-BCNs/Ag nanoparticles, A-BCNs/Ag nanoparticles and O-BCNs/Ag nanoparticles, respectively. The results of scanning electron microscopy and transmission electron microscopy showed the prepared Ag nanoparticles by three different pretreatment methods were spherical and dispersed on the surface of BCNs, while the Ag nanoparticles in O-BCNs/Ag nanoparticles displayed the smallest diameter with a value of 20.25 nm and showed the most uniform dispersion on the surface of BCNs. The ICP-MS result showed O-BCNs/Ag nanoparticles had the highest content of Ag nanoparticles with a value of 2.98 wt%, followed by A-BCNs/Ag nanoparticles (1.53 wt%) and N-BCNs/Ag nanoparticles (0.84 wt%). The cytotoxicity assessment showed that the prepared BCNs/Ag nanoparticles were relatively safe. Furthermore, the O-BCNs/Ag nanoparticles had the best antioxidant and antibacterial activities as compared with the other two types of BCNs/Ag nanoparticles, where O-BCNs/Ag nanoparticles destroyed the structure of bacterial cell membranes to lead the leakage of intracellular components. This study showed that O-BCNs/Ag nanoparticles as antibacterial agents have great potential in food packaging.
