Journal of Food Processing & Technology

Himalayan honey loaded iron oxide nanoparticles: Synthesis, characterization and study of antioxidant and antimicrobial activities

21^st Euro-Global Summit on Food and Beverages

March 08-10, 2018 | Berlin, Germany

Bishnu Prasad Neupane

Pokhara University, Nepal

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Himalayan honey loaded IO-NPs were synthesized characterized and tested for their antioxidant and antimicrobial activities. The obtained nanoparticles were successfully characterized by XRD and SEM analysis. The structures observed in the high resolution SEM images are quite interesting. Images show basically highly porous structure with needle like shape. The sample coated with honey has more pronounced needles indicating the surfactant-like behaviour of the honey used. The particle size was calculated from XRD and it was found to be 33 to 40 nm. The UV-VIS spectra confirmed the loading of honey into nanoparticles. In 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical system, the scavenging activities of Himalayan honey (HH), iron oxide nanoparticles (IO-NPs) and honey loaded IO-NPs ranged 7.93-35.99%, 11.02-52.02% and 16.10-80.52% respectively, with respective IC50 values of 1.36 mg/ml, 1.09 mg/ml and 0.52 mg/ml. Using well diffusion method, antibacterial activity of nanoparticles was tested against gram-positive and gram-negative bacterial strains of Staphylococcus aureus and Escherichia coli. The tests showed a noteworthy inhibition on both bacterial strains. However, the HH and honey loaded IONPs exhibited strong antibacterial activity against E. coli. It is clear that the biological activity of Himalayan honey is enhanced significantly after loading into IO-NPs. This result may pave a way for using the honey loaded IO-NPs as a best antioxidant and antimicrobial agent. bnsudesh8@gmail.com