Caracterização de nanopartículas de prata e avaliação do seu efeito antimicrobiano sobre Salmonella
DOI:
https://doi.org/10.33448/rsd-v9i9.6435Palavras-chave:
Nanopartículas de prata; Antimicrobianos; Indústria de alimentos.Resumo
Atualmente o sucesso da nanotecnologia atinge várias áreas da ciência, medicina, da tecnologia e, principalmente, do setor alimentício. As nanopartículas de prata (Ag-NPs) ganham destaque com seu efeito antimicrobiano que além de altamente tóxicas à celulas bacterianas, são facilmente sintetizadas e caracterizadas. O gênero Salmonella é o segundo maior causador de doenças e já existem relatos de sorotipos altamente resistentes. Assim, o uso de Ag-NPs é uma alternativa para controle bacteriano em alimentos. O objetivo deste estudo foi sintetizar, caracterizar e verificar a atividade antimicrobiana de Ag-NPs sobre sorotipos de Salmonella. O tamanho das Ag-NPs foi estimado e foi possível detectar duas populações de 4,7 ± 0,09 e 35,7 ± 2,12. O potencial zeta foi de -33,7 ± 11,8 mV, indicando boa estabilidade da dispersão. A atividade antimicrobiana das Ag-NP foi determinada a partir da concentração inibitória mínima (CIM). A CIM mais baixa encontrada foi de 4,7 μg • mL-1 para Salmonella Enteritidis e a maior foi de 27,7 μg • mL-1 para o isolado de Salmonella Infantis 1. O uso de Ag-NPs é promissor em relação à atividade antimicrobiana, no entanto, melhorias nos métodos de síntese devem ser exploradas para viabilizar o uso comercial.
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