FORMACIÓN DE NANOHIDRÓXIDOS BASADOS EN BRUCITA Y LIMONENO: CARACTERIZACIÓN Y EVALUACIÓN ANTIMICROBIANA

Luis Toro; Jorge Silva; Carlos Velázquez; Alejandra Castorena; María Macías

doi:10.47187/perf.v1i29.205

Authors

Luis Toro Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Guadalajara, México.
Jorge Silva Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Guadalajara, México.
Carlos Velázquez Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Guadalajara, México.
Alejandra Castorena Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Guadalajara, México.
María Macías Universidad de Guadalajara, Centro Universitario de Ciencias Exactas e Ingenierías, Departamento de Farmacobiología, Guadalajara, México.

DOI:

https://doi.org/10.47187/perf.v1i29.205

Keywords:

Lamellar hydroxysalt, food safety, limonene, nanocomposite

Abstract

Brucite is a nanohydroxide with the ability to exchange anions without affecting its laminar structure, which allows it to retain compounds in its inter-lamellar space or adsorb them. Therefore, the formation of nanohydroxydes based on layered hydroxide salts is presented as a novel, simple and safe alternative to add value and stabilize bioactive compounds, such as limonene, with possible application in the food industry in order to guarantee food safety. In the present study, brucite (HSLMg) was synthesized through precipitation and limonene-brucite nanohydroxides (L-HSLMg) were obtained with ionic interchange; antimicrobial activity against food pathogens Escherichia coli and Staphylococcus aureus was assessed. Brucite and nanohydroxide formation was confirmed with X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). Both materials exhibited antimicrobial activity, L-HSLMg producing the highest inhibition. These results suggest that limonene-brucite nanohydroxides could be used for food systems applications, guarantying food safety.

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