Abstract
Background: We reported for the first time the preparation of carbon nanodots/ cajuput oil (C-dots/CJO) composites for potential antibacterial applications.
Methods: The C-dots were synthesized from CJO distillation wastes via the low carbonization method. Then, the C-dots were mixed with CJO to obtain C-dots/CJO composites. The characteristics of the C-dots were determined using UV-Vis, PL, TRPL, FTIR, and HRTEM, whereas the C-dots/CJO composites were characterized using UV-Vis and FTIR.
Results: Antibacterial properties were investigated for samples of C-dots, CJO, and C-dots/CJO with no-light, white light, and UV/violet light treatments. The C-dots produced cyan luminescence with a decay lifetime of 6.54 ns. Based on the antibacterial tests, the C-dots/CJO composites have DIZ higher than the pure C-dots.
Conclusion: The C-dots/CJO composites reached the highest DIZ of 3.6 nm under white light, which was attributed to the photodynamic effect and photodisinfection of the C-dots and CJO, respectively. Hence, the C-dots/CJO composites can be potential antibacterial agents against E. coli bacteria.
Graphical Abstract
[http://dx.doi.org/10.1080/10408398.2020.1806782]
[http://dx.doi.org/10.1016/j.gecco.2021.e01541]
[http://dx.doi.org/10.1371/journal.pone.0185324] [PMID: 28934346]
[http://dx.doi.org/10.7150/thno.39863] [PMID: 31903144]
[http://dx.doi.org/10.1021/nn501640q] [PMID: 24870970]
[http://dx.doi.org/10.1021/acsami.6b10398] [PMID: 27786440]
[http://dx.doi.org/10.1088/1361-6528/aa900b] [PMID: 28961145]
[http://dx.doi.org/10.1016/j.ccr.2017.06.001]
[http://dx.doi.org/10.1002/advs.201901316] [PMID: 31832313]
[http://dx.doi.org/10.1007/s10895-015-1598-x] [PMID: 26123675]
[http://dx.doi.org/10.1088/2053-1591/ab3952]
[http://dx.doi.org/10.1016/j.aca.2015.01.039] [PMID: 25732694]
[http://dx.doi.org/10.1002/chem.201304869] [PMID: 24623706]
[http://dx.doi.org/10.1038/s41598-020-78322-1] [PMID: 33273663]
[http://dx.doi.org/10.1016/j.matlet.2011.08.081]
[http://dx.doi.org/10.1039/C7TB00634A] [PMID: 32264182]
[http://dx.doi.org/10.1155/2014/282193] [PMID: 24744921]
[http://dx.doi.org/10.2147/IJN.S116150] [PMID: 28176980]
[http://dx.doi.org/10.1039/D0MA00078G]
[http://dx.doi.org/10.3389/fmicb.2019.01404] [PMID: 31281299]
[http://dx.doi.org/10.55003/cast.2022.03.22.002]
[http://dx.doi.org/10.1016/j.foodcont.2022.109000]
[http://dx.doi.org/10.7324/JAPS.2022.120611]
[http://dx.doi.org/10.3390/molecules26020495] [PMID: 33477709]
[http://dx.doi.org/10.1039/C7TB00363C] [PMID: 32264241]
[http://dx.doi.org/10.7454/mss.v23i4.10639]
[http://dx.doi.org/10.1016/j.msec.2013.03.018] [PMID: 23623114]
[http://dx.doi.org/10.1186/s11671-015-0783-9] [PMID: 25852352]
[http://dx.doi.org/10.1002/adma.201405070] [PMID: 25589141]
[http://dx.doi.org/10.1007/978-3-662-04201-4]
[http://dx.doi.org/10.1016/j.jphotobiol.2016.12.006] [PMID: 28024283]
[http://dx.doi.org/10.4315/0362-028X-64.7.1019] [PMID: 11456186]
[http://dx.doi.org/10.1007/s12668-020-00741-1]
[http://dx.doi.org/10.3390/ph15040487] [PMID: 35455484]
[http://dx.doi.org/10.3390/molecules24081577] [PMID: 31013583]
[http://dx.doi.org/10.1016/j.pdpdt.2016.12.002] [PMID: 27965057]