مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

سنتز سبز نانو ذرات نقره با استفاده از تفاله خشک گوجه فرنگی و بررسی ویژگی ها

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشجوی کارشناسی ارشد، علوم و مهندسی صنایع غذایی، دانشگاه ارومیه، ارومیه
2 استاد، علوم و مهندسی صنایع غذایی، دانشگاه ارومیه، ارومیه
3 استادیار، علوم و مهندسی صنایع غذایی، دانشگاه ارومیه، ارومیه
4 ستادیار، علوم و مهندسی صنایع غذایی، دانشگاه ارومیه، ارومیه
10.48311/fsct.2026.84084.0
چکیده
در این تحقیق، برای سنتز نانو ذرات نقره (AgNPs) از عصاره آبی تفاله خشک گوجه‌فرنگی به عنوان عامل کاهنده استفاده شد. با افزودن نمک نیترات نقره با غلظت­های مختلف (5، 15 و 25) میلی‌مولار به عصاره، واکنش در شرایط دمایی مختلف(40، 65 و 90) درجه سانتی‌گراد و زمان‌های متفاوت (5، 40 و 75) دقیقه و pH( 7، 9 و 11 ) انجام شد. تغییر رنگ محلول از نارنجی به قهوه‌ای تیره، نشان دهنده شروع فرآیند ساخت نانو ذرات نقره بود. بهینه سنتز نانو ذره در شرایط دمای 65 درجه سانتی‌گراد، غلظت نیترات نقره 25 میلی­مولار، مقدار تفاله خشک 5% وزنی-حجمی، زمان 75 دقیقه و pH 11 رخ داد. مشخصات نانو ذرات نقره تولید شده با استفاده از روش‌های طیف‌سنجی UV-Vis، پراش پرتو ایکس، طیف‌سنجی فروسرخ و میکروسکوپ الکترونی روبشی(SEM) بررسی شدند. نتایج طیف‌سنجی UV-Vis نشان داد که پیک جذب نانو ذرات نقره در طول موج 420 نانومتر واقع شده است. الگوی پراش پرتو ایکس تشکیل ساختار بلوری نانو ذرات نقره را تأیید کرد. همچنین، تجزیه و تحلیل تصاویر SEM نشان داد که نانو ذرات تولید شده اغلب به شکل کروی هستند و اندازه‌ی آن‌ها کمتر از 50 نانومتر است. به علاوه، خواص ضد باکتری نانو ذرات در برابر باکتری‌های استافیلوکوکوس اورئوس و اشرشیاکلی با استفاده از روش چاهک ارزیابی شد که نشان داد که این نانو ذرات توانایی بازدارندگی خوبی را در برابر فعالیت این باکتری‌ها دارند. روش سبز سنتز پیشنهادی دارای مزایای زیست محیطی بوده و قابلیت استفاده در مقیاس بزرگ برای تولید نانو ذرات نقره را دارد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Green synthesis of silver nanoparticles using dried tomato pomace and investigating its properties

نویسندگان English

Negin Miri 1
Mohammad Alizadeh Khaledabad 2
Arash Ghaitaranpour 3
Saber Amiri 4
1 Master's student, Food Science and Technology, Urmia University, Urmia, Iran
2 Professor, Food Science and Technology, Urmia University, Urmia, Iran
3 Assistant Professor, Food Science and Technology, Urmia University, Urmia, Iran
4 Assistant Professor, Food Science and Technology, Urmia University, Urmia, Iran
چکیده English

In this research, aqueous extract of dry tomato pomace was used as a reducing agent to make silver nanoparticles. By adding silver nitrate salt with a concentration of 25 mM to the extract, the reaction was carried out at a temperature of 65 °C and pH=11, and the color change of the solution from orange to dark brown indicated the beginning of the process of making silver nanoparticles. The characteristics of produced silver nanoparticles were investigated using UV-Vis spectroscopy, X-ray diffraction, infrared spectroscopy and scanning electron microscopy (FESEM). The results of UV-Vis spectroscopy showed that the plasmon absorption peak of silver nanoparticles is located at a wavelength of 420 nm. The X-ray diffraction pattern confirmed the formation of the crystalline structure of silver nanoparticles. Also, the analysis of FESEM images showed that the produced nanoparticles are often spherical and their size is less than 50 nm. In addition, the antibacterial properties of nanoparticles against Staphylococcus aureus and Escherichia coli bacteria were evaluated using the well method, which showed that these nanoparticles have a good inhibitory ability against the activity of these bacteria. The proposed green synthesis method has environmental advantages and can be used on a large scale to produce silver nanoparticles.

کلیدواژه‌ها English

Green chemistry
Silver nanoparticles
Plant extract
Industrial agricultural waste
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