Synthesis, Characterization of Ag-SiO2 Nanocomposite and Its Application in Food Packaging

Abstract

Nanocomposites have been acknowledged to revolutionize various fields including food science due to their nature-friendly approach, and has gained high-priority in food preservation and safety. In this study, silver nanoparticles (AgNPs) were synthesized using Hydrilla verticillata leaf extract as the reducing agent and nanosilica was prepared from rice husk ash by a simple non-conventional method. The obtained nanosilica was found to be spherical, homogenous, and monodispersed with a diameter range of 11–13.6 nm. The synthesized nanosilica was mixed with reduced silver nanoparticle solution to form silver-silica (Ag–SiO2) nanocomposite. Scanning electron microscopy obervations showed that the nanocomposite was spherical shape with diameter ranges between 20.1–42.6 nm, and the micrograph also revealed that the AgNPs appear as bright spots over the surface of nanosilica. Fourier Transform Infrared Spectroscopy results illustrated the formation of Ag–SiO2 nanocomposite by the changes in intensity and appearance of newer absorption prominent bands compared to nanosilica alone. The X-Ray Diffraction of nanocomposite showed three distinct diffraction peaks recorded at 2θ values 27.84o, 32.28o and 46.25° corresponds and confirms the presence of AgNP in Ag–SiO2. The nanocomposite was then formulated with sodium alginate to form a sodium alginate-based nanocomposite edible coating solution. The effect of the application of the nanocomposite formulation on the quality of fresh apple and pear cut-fruits was evaluated for degree of browning, weight loss, total soluble protein, total phenol content, and microbial growth. The results indicated that the formulation is effective and promising for the preservation of fresh-cut fruits.