Green synthesis of silver nanomaterials and evaluation of their antibacterial and antioxidant effectiveness in chicken meat

Abstract

Nanomaterials, chiefly silver nanoparticles (AgNP), are widely used in many commercial products, including medical commodities, food packaging and cosmetics. The goal of this research was to establish a cost-effective and environmentally safe approach to synthesize AgNP using turmeric powder. The reduction of silver ions resulted in an alteration of the turmeric extract color from yellow to brown after 24 h of reaction. The characterization of AgNP was accomplished by UV–vis spectroscopy, energy dispersive X-ray spectroscopy (EDS), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM). The prominent peak of AgNP colloid in a UV–vis spectrum appears at 444 nm. EDS mapping showed a potent signal of the silver element. According to TEM, most of the synthesized AgNP was spherical with an average size of 23 ± 0.49 nm. Moreover, FTIR test proved the presence of organic constituents in the AgNP colloid. The green AgNP exhibited significant (P ≤ 0.05) antibacterial activities with a 2-log CFU reduction of a Salmonella Typhimurium and Salmonella Enteritidis cocktail in chicken meat after a 1-day direct exposure to 6, 12, and 18 μg/mL of AgNP. The phytoconstituents on the surface of the AgNP exhibited good antioxidant activities by scavenging DPPH and ABTS radicals. Moreover, the nanoparticles had a higher antioxidant capacity compared to standard ascorbic acid solution, especially at 12 and 18 μg/mL of AgNP concentrations. These outcomes indicate that AgNP coated with phyto-constituents possess powerful bioactivities by inhibiting the growth of food pathogenic bacteria and, simultaneously, conferring antioxidant capability.