Preparation, Characterization and Antibacterial Effect of Chitosan Nanoparticles against Food Spoilage Bacteria
Fresh cut fruits and vegetables spoiled by number of bacterial pathogens. In this experiment the low cost, nontoxic and pollution free chitosan nanoparticles were prepared in the laboratory level, characterized by FTIR, XRD and SEM and confirmed the presence of nanoparticles. Various concentration...
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2019-06-01
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| Series: | Journal of Pure and Applied Microbiology |
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| Online Access: | https://microbiologyjournal.org/preparation-characterization-and-antibacterial-effect-of-chitosan-nanoparticles-against-food-spoilage-bacteria/ |
| Summary: | Fresh cut fruits and vegetables spoiled by number of bacterial pathogens. In this experiment the
low cost, nontoxic and pollution free chitosan nanoparticles were prepared in the laboratory level,
characterized by FTIR, XRD and SEM and confirmed the presence of nanoparticles. Various concentrations
of nanoparticles (10µg, 20µg, 50µg, 100µg and 150µg) were prepared and used to investigated the
antibacterial activity against one positive (Bacillus sp) and one negative bacteria (pseudomonas sp)
respectively. The results showed that zone of inhibition against Bacillus sp and Pseudomonas sp were
noted at 50µg, 100µg and 150µg concentrations respectively. These results suggested that chitosan
nanoparticles can be used as effective growth inhibitors for food spoilage microorganisms. It is confirmed
that this pollution free low cost technology is suitable for arresting food spoilage bacteria effectively.
Hence, the present study indicated that the non-toxic chitosan nanoparticles may be considered as a
food preservative. Hence this preliminary study which will create further research in this new field. |
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| ISSN: | 0973-7510 2581-690X |