Modification of tamarind fruit shell powder with in situ generated copper nanoparticles by single step hydrothermal method

B. Ashok; N. Hariram; Suchart Siengchin; A. VaradaRajulu

doi:10.1016/j.jobab.2020.07.003

Volume 5 Issue 3

Aug. 2020

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Article Navigation > Journal of Bioresources and Bioproducts > 2020 > 5(3): 180-185

B. Ashok, N. Hariram, Suchart Siengchin, A. VaradaRajulu. Modification of tamarind fruit shell powder with in situ generated copper nanoparticles by single step hydrothermal method[J]. Journal of Bioresources and Bioproducts, 2020, 5(3): 180-185. doi: 10.1016/j.jobab.2020.07.003

Citation:

B. Ashok, N. Hariram, Suchart Siengchin, A. VaradaRajulu. Modification of tamarind fruit shell powder with in situ generated copper nanoparticles by single step hydrothermal method[J]. Journal of Bioresources and Bioproducts, 2020, 5(3): 180-185. doi: 10.1016/j.jobab.2020.07.003

Citation:

B. Ashok, N. Hariram, Suchart Siengchin, A. VaradaRajulu. Modification of tamarind fruit shell powder with in situ generated copper nanoparticles by single step hydrothermal method[J]. Journal of Bioresources and Bioproducts, 2020, 5(3): 180-185. doi: 10.1016/j.jobab.2020.07.003

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Modification of tamarind fruit shell powder with in situ generated copper nanoparticles by single step hydrothermal method

doi: 10.1016/j.jobab.2020.07.003

a.
Department of Physics, University College of Engineering, Osmania University, Hyderabad-500007, Telangana State, India.
b.
Department of Biotechnology, Kalasalingam University, Krishnankoil-626126, Tamil Nadu, India.
c.
Department of Mechanical and Process Engineering, the Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok, Bangkok, Thailand.
d.
Center for Composite Materials, International Research Center, Kalasalingam University, Krishnankoil-626126, Tamil Nadu, India

More Information

Corresponding author: B. Ashok, E-mail address: basaashok@osmania.ac.in
Received Date: 2020-03-26
Accepted Date: 2020-05-30
Publish Date: 2020-08-01

Abstract

Abstract

Tamarind fruit shell powder (TFSP) with particle size of < 50 μm (obtained from cleaned tamarind fruit shells) was modified with in situ generated copper nanoparticles (CuNPs) by simple one step hydrothermal method. The modified TFSP was characterized by scanning electron microscope (SEM), Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA) and antibacterial tests. The generated stable CuNPs on the surface of the modified TFSP were spherical in shape with an average size of 88 nm. The FT-IR spectroscopy analysis indicated the involvement of the functional groups of the TFSP in the generation and stabilization of the CuNPs. The XRD analysis indicated the presence of both CuNPs and Cu₂O nanoparticles in the modified TFSP. The thermal analysis indicated the presence of 5.6 wt% of copper nanoparticles as calculated from the difference of residual char content between the unmodified and modified TFSP. The modified TFSP with in situ generated CuNPs exhibited obvious antibacterial activity against both the Gram negative and Gram positive bacteria and hence can be considered as low cost filler in the preparation of antibacterial polymer hybrid nanocomposites for packaging and medical applications.
- tamarind fruit shell powder,
- modification,
- in situ generation,
- copper nanoparticles,
- antibacterial activity

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References(22)

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