Síntesis verde de nanopartículas de óxido de hierro a partir de extracto de yerba mate: actividad antimicrobiana frente a patógenos de alimentos

PIOLI, MATÍAS; SLAVUTSKY, ANIBAL M.; CORBALAN NATALIA

Congreso; VIII Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2022); 2022

Nanotechnology is applied in different fields of science and technology. Green synthesis of nanoparticles (NPs) is useful not only because of its lower environmental impact compared to physical or chemical production methods, it can also provide a better-defined size and morphology than conventional methods. In the production of NPs using some plant extract, the metal salt is the precursor of the NPs and the plant extract acts as a reductant and stabilizer. This ability of the plant extract is attributed to the large number of polyphenolic compounds present in the plants. Among the numerous applications of metallic NPs, one of them is the antimicrobial activity of iron nanoparticles against food-associated pathogenic bacteria and fungi. In the present work, iron nanoparticles (Fe-NPs) obtained from yerba mate (EYM) extract (Ilex paraguariensis) were synthesized and characterized and their antimicrobial activity against pathogenic bacteria: Escherichia coli O157:H7, Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes was determined.The results obtained from the physico-chemical characterization of the solution resulting from the mixture of FeCl3*6H2O and citrate buffer pH=3 (40mM) with EYM 5% in a 1:1 ratio showed the formation of Fe-NPs consisting of zero valent iron (α-Fe) and maghemite (γ-Fe2O3) exhibiting a mainly amorphous morphology.While the characterization of antimicrobial activity against pathogenic food bacteria showed bactericidal action against Gram - strains at low concentrations. On the other hand, against Gram + strains, the Fe-NPs showed partial bactericidal action in the presence of high concentrations (50 mg/mL).