Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract
The present study investigated the possible influence of enzymatic browning of banana peel over the production of silver nanoparticles (AgNPs). Firstly, aqueous extracts of banana peel were prepared at different times after peeling and they were used as reducing and stabilizing agents for the produc...
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| Veröffentlicht in: | Journal of inorganic and organometallic polymers and materials 2020-09, Vol.30 (9), p.3702-3708 |
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| container_title | Journal of inorganic and organometallic polymers and materials |
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| creator | Araujo, Thalita Fonseca Pereira, Tatiane Melo Araujo Neto, Lucio Assis Bonatto, Cínthia Caetano Silva, Luciano Paulino |
| description | The present study investigated the possible influence of enzymatic browning of banana peel over the production of silver nanoparticles (AgNPs). Firstly, aqueous extracts of banana peel were prepared at different times after peeling and they were used as reducing and stabilizing agents for the production of AgNPs as monitored by visual inspection and spectrophotometry. Hydrodynamic diameters, polydispersity indexes, and Zeta potentials of the produced AgNPs were evaluated. Besides, antimicrobial activities of the AgNPs produced in the moment of peeling and after up to 2 h were assessed. As longer the period of time passed after peeling, AgNPs produced showed a tendency to decrease the size, to become with Zeta potential more negative, and to stabilize their polydispersity indexes. Antimicrobial assays showed that the two tested AgNPs were similarly effective against
Escherichia coli
and
Staphylococcus aureus
at 128 and 256 μM, respectively. This study demonstrated that banana peels extracts obtained after different times affected the production of AgNPs in different manners, producing AgNPs with distinct characteristics, such as hydrodynamic diameter, Zeta potential, and polydispersity index. Moreover, all tested AgNPs showed antimicrobial activity. |
| doi_str_mv | 10.1007/s10904-020-01510-z |
| format | Article |
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Escherichia coli
and
Staphylococcus aureus
at 128 and 256 μM, respectively. This study demonstrated that banana peels extracts obtained after different times affected the production of AgNPs in different manners, producing AgNPs with distinct characteristics, such as hydrodynamic diameter, Zeta potential, and polydispersity index. Moreover, all tested AgNPs showed antimicrobial activity.</description><identifier>ISSN: 1574-1443</identifier><identifier>EISSN: 1574-1451</identifier><identifier>DOI: 10.1007/s10904-020-01510-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial agents ; Chemistry ; Chemistry and Materials Science ; E coli ; Enzymic browning ; Inorganic Chemistry ; Inspection ; Nanoparticles ; Organic Chemistry ; Peeling ; Polydispersity ; Polymer Sciences ; Silver ; Spectrophotometry ; Stabilizers (agents) ; Zeta potential</subject><ispartof>Journal of inorganic and organometallic polymers and materials, 2020-09, Vol.30 (9), p.3702-3708</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c356t-e100e6af7ef006e0d9884d3d2e2aed776c0346b438605721fdc44d4d827423d63</citedby><cites>FETCH-LOGICAL-c356t-e100e6af7ef006e0d9884d3d2e2aed776c0346b438605721fdc44d4d827423d63</cites><orcidid>0000-0001-9075-7725</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10904-020-01510-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10904-020-01510-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51298</link.rule.ids></links><search><creatorcontrib>Araujo, Thalita Fonseca</creatorcontrib><creatorcontrib>Pereira, Tatiane Melo</creatorcontrib><creatorcontrib>Araujo Neto, Lucio Assis</creatorcontrib><creatorcontrib>Bonatto, Cínthia Caetano</creatorcontrib><creatorcontrib>Silva, Luciano Paulino</creatorcontrib><title>Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract</title><title>Journal of inorganic and organometallic polymers and materials</title><addtitle>J Inorg Organomet Polym</addtitle><description>The present study investigated the possible influence of enzymatic browning of banana peel over the production of silver nanoparticles (AgNPs). Firstly, aqueous extracts of banana peel were prepared at different times after peeling and they were used as reducing and stabilizing agents for the production of AgNPs as monitored by visual inspection and spectrophotometry. Hydrodynamic diameters, polydispersity indexes, and Zeta potentials of the produced AgNPs were evaluated. Besides, antimicrobial activities of the AgNPs produced in the moment of peeling and after up to 2 h were assessed. As longer the period of time passed after peeling, AgNPs produced showed a tendency to decrease the size, to become with Zeta potential more negative, and to stabilize their polydispersity indexes. Antimicrobial assays showed that the two tested AgNPs were similarly effective against
Escherichia coli
and
Staphylococcus aureus
at 128 and 256 μM, respectively. This study demonstrated that banana peels extracts obtained after different times affected the production of AgNPs in different manners, producing AgNPs with distinct characteristics, such as hydrodynamic diameter, Zeta potential, and polydispersity index. Moreover, all tested AgNPs showed antimicrobial activity.</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial agents</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>E coli</subject><subject>Enzymic browning</subject><subject>Inorganic Chemistry</subject><subject>Inspection</subject><subject>Nanoparticles</subject><subject>Organic Chemistry</subject><subject>Peeling</subject><subject>Polydispersity</subject><subject>Polymer Sciences</subject><subject>Silver</subject><subject>Spectrophotometry</subject><subject>Stabilizers (agents)</subject><subject>Zeta potential</subject><issn>1574-1443</issn><issn>1574-1451</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEqXwA6wssQ6MH3HSJa3KQypQCVhbxnZKqjQOtktpvx5DEOzQLGY0uveO5iB0SuCcABQXgcAIeAYUMiA5gWy3hwYkL3hGeE72f2fODtFRCEsAVkJOBkhN2912pWKt8di7TVu3C3znzLpR0QY8966zPtZpdBV-rJt36_G9al2n0lY3vcSstTV4U8dXPFZtKjy3tsHTj-iVjsfooFJNsCc_fYier6ZPk5ts9nB9O7mcZZrlImY2_WGFqgpbAQgLZlSW3DBDLVXWFIXQwLh44awUkBeUVEZzbrgpacEpM4IN0Vmf23n3trYhyqVb-zadlJQzTnNBgCYV7VXauxC8rWTn65XyW0lAfqGUPUqZUMpvlHKXTKw3hSRuF9b_Rf_j-gSWp3eM</recordid><startdate>20200901</startdate><enddate>20200901</enddate><creator>Araujo, Thalita Fonseca</creator><creator>Pereira, Tatiane Melo</creator><creator>Araujo Neto, Lucio Assis</creator><creator>Bonatto, Cínthia Caetano</creator><creator>Silva, Luciano Paulino</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-9075-7725</orcidid></search><sort><creationdate>20200901</creationdate><title>Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract</title><author>Araujo, Thalita Fonseca ; Pereira, Tatiane Melo ; Araujo Neto, Lucio Assis ; Bonatto, Cínthia Caetano ; Silva, Luciano Paulino</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c356t-e100e6af7ef006e0d9884d3d2e2aed776c0346b438605721fdc44d4d827423d63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial agents</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>E coli</topic><topic>Enzymic browning</topic><topic>Inorganic Chemistry</topic><topic>Inspection</topic><topic>Nanoparticles</topic><topic>Organic Chemistry</topic><topic>Peeling</topic><topic>Polydispersity</topic><topic>Polymer Sciences</topic><topic>Silver</topic><topic>Spectrophotometry</topic><topic>Stabilizers (agents)</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Araujo, Thalita Fonseca</creatorcontrib><creatorcontrib>Pereira, Tatiane Melo</creatorcontrib><creatorcontrib>Araujo Neto, Lucio Assis</creatorcontrib><creatorcontrib>Bonatto, Cínthia Caetano</creatorcontrib><creatorcontrib>Silva, Luciano Paulino</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of inorganic and organometallic polymers and materials</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Araujo, Thalita Fonseca</au><au>Pereira, Tatiane Melo</au><au>Araujo Neto, Lucio Assis</au><au>Bonatto, Cínthia Caetano</au><au>Silva, Luciano Paulino</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract</atitle><jtitle>Journal of inorganic and organometallic polymers and materials</jtitle><stitle>J Inorg Organomet Polym</stitle><date>2020-09-01</date><risdate>2020</risdate><volume>30</volume><issue>9</issue><spage>3702</spage><epage>3708</epage><pages>3702-3708</pages><issn>1574-1443</issn><eissn>1574-1451</eissn><abstract>The present study investigated the possible influence of enzymatic browning of banana peel over the production of silver nanoparticles (AgNPs). Firstly, aqueous extracts of banana peel were prepared at different times after peeling and they were used as reducing and stabilizing agents for the production of AgNPs as monitored by visual inspection and spectrophotometry. Hydrodynamic diameters, polydispersity indexes, and Zeta potentials of the produced AgNPs were evaluated. Besides, antimicrobial activities of the AgNPs produced in the moment of peeling and after up to 2 h were assessed. As longer the period of time passed after peeling, AgNPs produced showed a tendency to decrease the size, to become with Zeta potential more negative, and to stabilize their polydispersity indexes. Antimicrobial assays showed that the two tested AgNPs were similarly effective against
Escherichia coli
and
Staphylococcus aureus
at 128 and 256 μM, respectively. This study demonstrated that banana peels extracts obtained after different times affected the production of AgNPs in different manners, producing AgNPs with distinct characteristics, such as hydrodynamic diameter, Zeta potential, and polydispersity index. Moreover, all tested AgNPs showed antimicrobial activity.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s10904-020-01510-z</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-9075-7725</orcidid></addata></record> |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Antiinfectives and antibacterials Antimicrobial agents Chemistry Chemistry and Materials Science E coli Enzymic browning Inorganic Chemistry Inspection Nanoparticles Organic Chemistry Peeling Polydispersity Polymer Sciences Silver Spectrophotometry Stabilizers (agents) Zeta potential |
| title | Enzymatic Browning Modulates Properties of Silver Nanoparticles Produced with Banana Peel Extract |
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