Vol. 7, Issue 2, Part D (2023)

Abstract: A laboratory experiment was conducted in the graduate studies laboratory of the College of Agriculture - Tikrit University, with the aim of producing Mg in nanoscale form and coating it with wheat gluten and studying its inhibitory ability against the microorganisms that cause decomposition and spoilage of halloumi cheese after coating it with it. Used a naringin solution to prepare magnesium particles (MgNPs), as the results proved that a 1Mm magnesium nitrate solution, MgNo3, changes color from light yellow after mixing it with a dark yellow naringin solution to white. The color change is considered a preliminary indicator of the ability of the naringin solution to synthesize nanoparticles. The absorption spectrum of the violet and visible rays of the magnesium particle solution was studied and showed that they fall within the wavelengths of 250 nm and 305 nm, respectively. The results of the examination were confirmed with an FTIR spectroscopy device to determine the functional groups on the surface of the magnesium nanoparticles. The magnesium nanoparticles also appeared in the form of clear particles in the SEM images. It was found that the solution of the magnesium nanoparticles had an inhibitory effect on two types of bacteria, E. coli and Staphylococcus. aureus, which reached the inactivation capacity using (5, 10, 15, 20 and 25%) concentrations of magnesium particles on S. aureus bacteria (8083, 11.33, 13.83, 16.83 and 17.66 Mm, respectively), while the magnesium nanoparticles showed their inactivation capacity on E. coli at the same concentrations used with S. aureus bacteria. The diameters of inhibition were (7.50, 8.83, 12.50, 14.66 and 16.50 cm, respectively) 1.2%. The sensitivity increased with increasing concentrations until it reached complete sensitivity at concentration 25%. The results also demonstrated that Magnesium nanoparticles were more capable of inhibiting S. aureus bacteria than E. coli bacteria.