4.2 Article

Functionalization of kaolin clay with silver nanoparticles by Murraya koenigii fruit extract-mediated bioreduction process for antimicrobial applications

期刊

JOURNAL OF THE AUSTRALIAN CERAMIC SOCIETY
卷 57, 期 2, 页码 505-513

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SPRINGER
DOI: 10.1007/s41779-020-00545-2

关键词

Kaolin; Antimicrobial activity; Functionalization; Phytochemicals; Capping agent

资金

  1. University Grants Commission (UGC), Delhi, India [1593]

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Researchers have developed antimicrobial Ag-kaolin nanostructures using Murraya koenigii fruit extract, which show excellent antimicrobial activity against both gram-positive and gram-negative bacteria. The formation and composition of the nanostructures were confirmed through various analytical methods, highlighting their potential as new antimicrobial agents in response to multidrug-resistant microbes and emerging diseases.
The emergence of multidrug-resistant microbes and newly outbreaking diseases are one of the major threats before mankind. This paves the way for researchers to explore new antimicrobial agents that possess common day-to-day applications. In this concern, we have fabricated the antimicrobial Ag-kaolin functional nanostructures by simple and sustainable protocol employing Murraya koenigii fruit extract. UV-visible spectra (UV-Vis) of the Ag-kaolin exhibit absorption peak at 430 nm which corresponds to the characteristic surface plasmon resonance of Ag nanoparticles. X-ray diffraction pattern (XRD) shows the diffraction peak at 37.6 degrees confirms their face-centred cubic nature with (111) plane. Furthermore, the formation of Ag-kaolin functional nanostructures was confirmed through a scanning electron microscope (SEM) and energy-dispersive X-ray spectrum (EDX) analysis. The transmission electron microscopic (TEM) studies reveal the effective formation of quasi-spherical monodispersed Ag nanoparticles having 20-30-nm diameters on the kaolin clay. The bio-synthesized Ag-kaolin nanostructures showed excellent antimicrobial activity against pathogenic gram-positive (Staphylococcus aureus, Bacillus subtilis) and gram-negative (Escherichia coli) bacteria respectively with the inhibition zones of 26 mm, 25 mm and 30 mm.

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