Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

Abstract

The colloidal AgNPs formed in situ by chemical reduction of Ag ions in the presence of Ch and showed a good stability. SEM and XRD confirmed the formation of nanoparticles. Zeta potential value was decreased by increase the ratio of Ag and was found to be − 0.225, − 0.193, and − 0.0695 mV for Ag ratio 0.1, 0.2, and 0.35, respectively. The in vitro antibacterial activity of Ch and Ch-AgNPs against E. coli and S. typhimurium reveal that the E. coli was more susceptible to these products than S. typhimurium and Ch-AgNPs have more influence with increasing of the silver concentrations. The in vivo antibacterial activity against E. coli in minced meat samples showed that the effect of Ch-AgNPs was a concentration dependent and greater compared with either controls or Ch alone.