Hanan Abdullah Ali
Department of Microbiology, College of Science, Al-Karkh University of Science, Baghdad, Iraq
Ali, H. A. (2025). Evaluation nanoantibacterial potential of TiO2 with M. oleifera plant extract against food spoilage pathogens. Bulg. J. Agric. Sci., 31(6), 1245–1251
Foods are exposed to deterioration and spoilage, known as microbiological spoilage, due to the growth and activity of pathogenic microorganisms, particularly bacteria.
The role of titanium particles in inhibiting the growth of many microorganisms was known. Additionally, the use of plants and their extracts, specifically medicinal ones, in preserving various foods has become widespread. The use of nano-titanium and the Moringa oleifera plant against pathogenic bacteria that cause food poisoning in food has not been previously discussed. The current study aimed to investigate the effect of titanium dioxide and dried moringa leaf extract, separately and when mixed, on the growth of B. cereus and K. pneumoniae. A completely randomized block design was used to implement the experiment, with three replications for each treatment.SEM and AFM were used to investigate nanoparticles characterized by titanium dioxide/DMLE, which improved the physical and granular properties and regular shape of the nanoparticles with a thickness of 1–4 nm. Titanium dioxide / DMLE particles with a size of (1–4) nanometers showed a bacterial antagonism against B.cereus and K.pneumoniae. The minimum inhibitory level was recorded (1.5 mg/ml of TiO2 + 6 mg/ml of DMLE) and (3 mg/ml of TiO2 + 12 mg/ml of DMLE), respectively, compared with the minimum inhibitory concentration of titanium dioxide (3, 6 mg/ml) and DMLE, which recorded (24, 48 mg/ml ). The synergistic action of titanium dioxide/DMLE resulted in the highest inhibition diameter (14.9 and 14.6 mm) compared to titanium dioxide (13.5 and 12.4 mm) and DMLE (10.3 and 10.0 mm) towards B. cereus and K. Pneumoniae, respectively.