Nanocomposite starch-based films containing silver nanoparticles synthesized with lemon juice as reducing and stabilizing agent

ORTEGA, FLORENCIA; ARCE, VALERIA B.; GARCIA, M. ALEJANDRA

CARBOHYDRATE POLYMERS

ELSEVIER SCI LTD

Año: 2021 vol. 252

0144-8617

Silver nanoparticles (AgNP L) synthesis using the active compounds of lemon juicewas optimized. The obtained nanoparticles were included in starch-based filmformulations, studying the relevant properties that condition their application in thepackaging area. The optimized conditions for AgNP L? synthesis were 30 min at 90°C,which led to the lowest nanoparticle size (5.5 nm) with the highest associated stability(ζ= -29.5 mV) up to 90 days. Nanocomposite films resulted with an orange tone thatincreased with AgNP L concentration (14.3 to 143ppm). Water vapor permeabilitydecreased while tensile mechanical resistance increased up to an aggregate of71.5ppm of AgNP L, indicating the nanoparticles? reinforcement of the polymer matrix.Besides, the citric acid content provided by lemon juice also affected the starch-basedrelevant film properties. Regarding antimicrobial capacity, a synergic effect betweenactive compounds of lemon juice and silver nanoparticles was evidenced, beingSalmonella spp. the most sensitive bacteria.