Antibacterial Activity of Water Soluble βb-Cyclodextrin Modified Graphene Oxide Materials

Abstract

Graphene oxide (GO) continues to be interesting material due to their large specific surface area properties. In order to inhibit the aggregation and improve the water solubility of GO, “soft-cutting” technology was used for preparation of β-cyclodextrin modified graphene oxide materials (β-CD@GO). The formation of corrugations of β-CD@GO was evaluated by transmission electron microscope (TEM) observation. The β-CD@GO sheet exhibited appreciable water dispersion capacity than the pristine GO. According to further evidence from Raman spectroscopy, UV - vis, Fourier transform infrared spectra (FT-IR), X-ray diffraction (XRD), it can be deduced that some oxygen groups of GO were reduced by β-CD which were chemically absorbed on the GO surface, promoting the peeling of graphene layer. The β-CD@GO also exhibited thermal stability enhancement. Furthermore, the β-CD modified GO showed excellent inhibition on the bacterial growth due to the good dispersity of β-CD@GO. This approach is expected to provide a promising food preservation material in packaged food to counteract bacterial spoilage.