Physico-chemistry of a successful micro-reactor: Random coils of chitosan backbones used to synthesize size-controlled silver nanoparticles

Evaluation of chitosan salt properties in the production of AgNPs materials with antibacterial activity

In this study, water-soluble chitosan salts (chitosan amine sulfopropyl salts) were prepared from chitosan samples with different molecular weights and deacetylation degrees. These soluble-in-water polymer salts allowed us to produce, in an eco-friendly and facile method, silver nanoparticles (AgNPs) with better control on size and polydispersity, even at large silver concentrations than their corresponding chitosan sample. Chitosan salt-based materials (films and scaffolds) were analyzed in terms of antibacterial properties against Staphylococcus aureus ATCC23915 or Pseudomonas aeruginosa ATCC 27853. 3D scaffolds enhanced the effect of the chitosan-AgNPs combination compared to the equivalent films.

Poly(N-isopropylacrylamide)-interpenetrated chitosan coils working as nanoreactors for controlled silver nanoparticle growth

A new precursor (Ag⁺/CS/PNIPA) arranged as a nanogel (nanoreactor) is obtained from the aqueous mixture of Ag⁺, chitosan (CS) and poly(N-isopropylacrylamide) (PNIPA). A model synthetic system based on the thermally induced aqueous silver ions-CS reaction to form silver nanoparticles (AgNP) is used as a starting point to assess the PNIPA role as a thermo-sensitive additive of synthesis in a low content for the production of size-controlled AgNP. As expected, the PNIPA phase transition produced by the temperature increase leads to chitosan nanogel contraction, lowering the diffusion of ionic species. PNIPA behaves as a successful additive between 5.6 and 10.5 wt% of content blended with chitosan, noticeably improving AgNP nucleation during thermal treatment at 90 °C. Higher PNIPA contents are less effective in achieving size control and broader size distributions are generated. The PNIPA effect on the nanoreactor structure is characterized by rheology, modelled and analyzed against the AgNP morphology obtained.

Assessment of silver release and biocidal capacity from silver nanocomposite food packaging materials

In this study, silver release from commercially available food-contact materials in food simulants (water, acetic acid, ethanol-water and olive oil) and meats (tuna, ham, and turkey) was assessed. Additionally, the antimicrobial capacity of migrated silver was examined in meats. Largest silver release was observed in simulants from food touch papers (25 ± 11 mg/kg) as compared to bag, cutting board and containers. Silver ion and silver nanoparticles were released from food touch paper in food simulants. Food touch paper released the highest amount of silver in tuna (0.5 ± 0.02 mg/kg) than ham (0.2 ± 0.08 mg/kg) or turkey (0.3 ± 0.08 mg/kg) in the same conditions. Tuna exhibited the lowest pH and higher number of bacterial populations on day 0 compared with other foods. Nonetheless, a significant antibacterial capacity of released silver was noticed predominantly in turkey for Gram-negative bacteria. Our study suggests silver released in food simulants indicate an overestimation of silver migration; thus, precaution should be maintained when extrapolating such findings to "real" food. Moreover, further investigations are needed to determine if the amount of silver released from food touch paper in certain foods (for example turkey in the present study) possess any risk to human health.