Hydrothermal synthesis of zinc stannate nanoparticles for antibacterial applications

AbstractA facile and economical hydrothermal method was used to synthesise Zn2SnO4 nanoparticles with cubic spinel structure. The crystallography and optical properties of the as-synthesised nanoparticles were studied using X-ray diffraction (XRD) and UV–visible spectroscopy (UV–vis). The morphology of the nanoparticles was observed using field emission scanning electron microscopy (FESEM). The synergistic antibacterial effect of Zn2SnO4 nanoparticles against Gram-positive and Gram-negative pathogenic bacteria was investigated. These results indicate that the Zn2SnO4 nanoparticles have potent antibacterial activity against both Gram-positive and Gram-negative bacteria and can be used as a bactericidal agent to prevent and control the spread and persistence of infectious diseases

Effect of turmeric and Spatoglossum asperum on shelf life extension of marine finfish Sillago sihama in chilled storage condition

829-838The effect of turmeric and seaweed powder (Spatoglossum asperum) on shelf life extension of Sillago sihama in chilled storage condition was determined by sensory, pH, biochemical and bacteriological analysis. The experimental setup was divided into six groups, undeveined, deveined, undeveined coated with 5 % S. asperum powder, deveined coated with 5 % S. asperum powder, undeveined coated with 5 % turmeric and deveined coated with 5 % turmeric, all the group of fishes were stored in chilled conditions with 1:1 (fish:ice) ratio. Deveined S. sihama coated with 5 % turmeric demonstrated a longer shelf life of 14 days and between the groups significant differences (P < 0.05) were found in the sensorial, pH, biochemical and bacteriological values. Nevertheless, the validity of group one and two were found to be acceptable up to 8 and 10 days, respectively. In conclusion, deveined S. sihama coated with 5 % turmeric and stored in chilled conditions retain the shelf-life up to 14 days