Arefeh Sadat Dehnavi - Food Process Engineering and Biotechnology Research Center, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
Abdolreza Aroujalian - Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave.,P.O. Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
Ahmadreza Raisi - Food Process Engineering and Biotechnology Research Center, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
Shahrzad Fazel - Food Process Engineering and Biotechnology Research Center, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran

In this study, a simple method for preparation of silver nanoparticles was proposed and the stability and properties of nanoparticles were investigated. In this method, trisodium citrate was used as a reducing agent. The effect of various experimental parameters such as temperature andpH on the particle size and stability of nanoparticles was studied. The morphology of silver nanoparticles was characterized by high resolution FE-SEM which showed the formation of silverparticles in the nano form. The absorption spectra of silver nanoparticles prepared by the proposedtechnique showed an absorption maximum at 432 nm in UV-Vis spectrometry, which is a typical absorption band of spherical silver nanoparticles. Besides, the antibacterial activity of silver nanoparticles was evaluated by agar well diffusion method.

Silver nanoparticles, chemical reduction, antibacterial activity, trisodium citrate