Making Good Use of Food Wastes: Green Synthesis of Highly Stabilized Silver Nanoparticles from Grape Seed Extract and Their Antimicrobial Activity

Abstract

Making good use of food wastes is a challenging task. If the food waste can be reused, we can turn the waste into treasure. Grape seed is one kind of food waste and the extract was obtained by using water as extracting reagent in this paper. Using this kind of extract as reducing reagent and stabilizing reagent, silver nanoparticles (AgNPs) with high stability were biosynthesized within 10 min. The as prepared AgNPs were further confirmed by X-ray diffraction (XRD), transmission electron microscopy (TEM), Ultraviolet–visible (UV–vis) spectroscopy, Fourier transform infrared (FTIR) spectroscopy and Atomic force microscopy (AFM). The zeta potential of the obtained AgNPs was found to be −28.4 mV, indicating the dispersion and stability. Their antimicrobial activity against 8 kinds of pathogenic bacteria was also studied in detail. What interests us is that the as prepared AgNPs from grape wastes exhibit very good antibacterial activity against 4 kinds of ocean pathogenic bacteria, Vibrio alginolyticus, Vibrio anguillarum, Vibrio Parahaemolyticus and Aeromonas punctata, which shows that the NPs synthesized from grape seed extract may have great potential application in aquaculture. At last, the possible antibacterial mechanism was presented.