SCS-assisted preparation of magnetically soft Li and LiZnMn ferrite nanopowders with enhanced bioavailability and bioactivity suitable for use in food technology

Abstract

This article provides information about the bactericidal performances of lithium ferrites nanopowders obtained via heat-treatment of amorphous products of solution combustion approach. XRD, EDX, SEM, and VSM were used to investigate morphology features, structural and magnetic parameters. The inhibition zone test with Escherichia coli, Bacillus cereus, and Staphylococcus citreus as the bacterial source was used to investigate the antibacterial performances. It was found that pure single-phase Li and LiZnMn ferrites with an average size of particles − 35 and 44 nm, respectively, are formed under the SCS-assisted method. The investigation of magnetic behavior indicates the magnetically soft nature of the obtained powders with moderate coercivity force (Hc) values equal to 116.1 Oe for Li-ferrite and 54.3 Oe for LiZnMn-ferrite. When studying the antibacterial activity, the inhibition zones were measured as 16-17 mm for E. coli, 15-25 mm in the case of B. cereus, and 13-16 mm for S. citreus, and the findings is the synthesized compositions are suitable for use in the agricultural sector.