Pectin based banana peel extract as a stabilizing agent in zinc oxide nanoparticles synthesis

Abstract

Various amounts of banana peel extract were successfully used as a stabilizing agent in the co-precipitation of zinc oxide nanoparticles. The obtained materials were characterized by means of Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), X-ray diffraction (XRD), photoluminescence spectroscopy (PL), scanning electron microscopy (SEM) and energy dispersive X-ray analysis (EDS), N₂ physisorption, thermogravimetric analysis (TGA), and quadrupole mass spectroscopy (QMS). On account of using such a broad spectrum of analytic methods, a thorough description of the interactions between the organic ingredients of the extract and ZnO particles was presented. It was indicated that the banana peel extract is based on pectin. These carbohydrate macromolecules adsorb on ZnO surface due to presence of active carboxylic groups. By increasing the concentration of polysaccharides, pectin-pectin interactions were also observed. The amount of the extract used for the synthesis significantly influenced the crystalline structure of zinc oxide particles along with their size and morphology. The shape and size were varying from thin flakes (450 × 24 nm) when the smallest amount of the extract was used, through nanocones with pointed tips (210 × 120 nm) agglomerated in a flower-like structure, until cubic-shaped nanoparticles (20-40 nm) agglomerated in a pinecone-like structure (430 × 180 nm) when the biggest amount of the extract was applied. The obtained particles have displayed apromising antimicrobial activity against Gram-positive (Staphylococcus aureus) and Gram-negative (Pseudomonas aeruginosa) bacteria, and fungus (Candida albicans). The highest activity was demonstrated against S. aureus pathogen.

Keywords: Antimicrobial activity; Banana peel extract; Green synthesis; Pectin; Zinc oxide nanoparticles.