posted on 2014-03-06, 00:00authored byD. M. Tobaldi, C. Piccirillo, R. C. Pullar, A. F. Gualtieri, M. P. Seabra, P. M.
L. Castro, J. A. Labrincha
With
the increasing demand for nanomaterials, it is essential that
they are produced, where possible, by sustainable or “green”
synthesis methods, avoiding environmentally harmful processes and
solvents, with the aim of reducing the production of hazardous byproducts
and wastes and minimizing environmental impact. In this work, Ag-modified
titania nanoparticles (NPs) were synthesized via a
green aqueous sol–gel method. The products of the synthesis
were thermally treated at 450 and 600 °C, and their photocatalytic
(in liquid–solid and gas–solid phases) and antibacterial
properties were assessed using both UV- and visible-light exposure.
The microstructure and phase composition of the prepared samples were
also characterized using advanced X-ray powder diffraction methods
(whole powder pattern modeling). Results showed that both the amount
of Ag and the thermal treatment greatly influenced not only the phase
composition and microstructure but also the functional properties
of the TiO2. The increasing levels of Ag retarded the anatase-to-rutile
phase transition to a greater extent, and 2 mol % was the optimum
amount of Ag for methylene blue photodegradation with both UV- and
visible-light irradiation. When using a UV-light source, samples showed
a much greater antibacterial activity toward Escherichia
coli (E. coli; Gram-negative)
than methicillin-resistant Staphylococcus aureous (Gram-positive). It was observed that UV light caused a change in
the oxidation state of silver, from ionic silver to metallic (Ag+ → Ag0 NPs), this being detrimental for
the antibacterial activity. However, under artificial white light
irradiation this did not occur and the material kept its excellent
antibacterial properties (higher activity than commercial P25); because
of this, it could be suitable for use in health care, helping to greatly
reduce the spread of Gram-negative type bacteria such as E.
coli.