Avaliação do crescimento de bactérias ácido lácticas em salsichas recobertas com filme comestível contendo nanopartículas de prata

Abstract

The present work produced silver nanoparticles (AgNPs) based on the principles of green chemistry, using D- glucose as reducing agent and starch as a stabilizer , classified as non- toxic to the environment and to humans. The AgNPs were characterized by the techniques of UV- visible spectroscopy, Scanning Electron Microscopy (SEM), Dynamic Light Scattering (DLS) and Fourier Transform Infrared (FTIR). The UV-Vis spectroscopy analysis confirmed the formation of spherical silver nanoparticles with a scan range of ≅420 nm and full widht at half maximum of 95,09 nm. The technique of Dynamic Light Scattering (DLS) showed mean particle size of 62.88 nm and identified degree of agglomeration of the particles. The forms and distribution of AgNPs were confirmed by analysis of Scanning Electron Microscopy (SEM), in which, with a few well-dispersed and spherical clumps were observed. The silver nanoparticles in solution have also been identified by Fourier Transform Infrared (FTIR), in which changes occurred in the characteristic bands of the presence of silver nanoparticles. To determine the minimum inhibitory concentration (MIC) and minimum bactericidal (MBC) of the solution containing AgNPs, bacteria Bacillus cereus, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa were used. The MIC and MBC were obtained 37.50 and 75 mg / mL, respectively.To prove the antimicrobial activity of AgNPs, sausages were coated with an edible film containing silver nanoparticles. The samples of sausages containing AgNPs significantly reduced their microbial load (p < 0.05) when compared to the control samples (without edible film). The samples were evaluated over a period of 0, 15, 35 and 60 days.