Synthesis of nano sodium benzoate as a food perservative and investgative its effect on food spoilage bacteria
Mehrji Khosravan, Abdolhmaid Namaki Shoshtari & Leila Hoseinchi
Department of Chemistry, Shahid Bahonar University, Kerman 76175-133, Iran
In this study nano particles of sodium benzoate has been obtained by sol-gel methods and was characterized by FT-IR spectroscopy, X-ray powder and scanning electron microscopy (SEM). In addition its effect on food spoilage bacteria, Escherichia coli, Bacillus cereus, Bacillus subtilis and Staphylococcus aureus, has been investigated. Results showed that nano sodium benzoate have a more antibacterial effect against all bacterial varieties in comparison with bulk sodium benzoate.
Keywords: Nano sodium benzoate, antimicrobial, food industry