N. Sh. Ahmed
- Researcher, College of Agriculture University of Baghdad, Baghdad, Iraq
This study aimed to prepare an efficient nanohybrid food preservative by loading curcumin on zinc oxide. The prepared compound was characterized using microscopy and spectral methods. Fourier transform infrared spectrum of the nanohybrid curcumin showed a shift in the frequencies of some chemical groups towards high and low frequencies. X-ray diffraction (XRS) spectrum also revealed the emergence of new diffraction planes in the nanohybrid compound, Compared with the carrier spectrum of zinc oxide, suggesting that the preservative under study was in the nanoscale. Characterization with atomic force microscope (AFM) confirmed that the average dimeter of the nanohybrid preservative particles was 68.07 nm, while using scanning electron microscope revealed the appearance of zinc oxide in layers and well-defined hexagonal shapes superimposed on top of each other in irregular shape and sizes. Some of these shapes turn into shapes like scattered pieces of wood as well as the formation of compounds. with high porosity in the nanohybrid preservative. The inhibitory efficacy of the nanohybrid curcumin and free curcumin was evaluated against some gram-positive and gram-negative bacterial species isolated from food.
Keywords: Nanohybrid curcumin, characterization, XRD, AFM
This article belongs to Regular Issue Conference Material Science and Nanotechnology
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|Received||December 8, 2022|
|Accepted||January 31, 2023|
|Published||April 18, 2023|