Evaluation of thermal and antimicrobial behavior of Montmorillonite nanoclay modified with 2-Mercaptobenzothiazole

Document Type: Original Research Paper

Authors

1 Polymer Department, Technical Faculty, South Tehran Branch, Islamic Azad University, Tehran, Iran

2 polymer department,technical faculty,south Tehran branch,Islamic Azad University,Tehran,Iran

Abstract

Thermal and antimicrobial properties of hybrid synthesized compounds were evaluated in the
present study. Hybrid structures were synthesized via two main organic and inorganic components,
namely: 2-Mercaptobenzothiazole (MBT) and sodium Montmorillonite clay (Na+-
MMT). The synthesis process took place in a direct reaction, intercalation; and the resulting
material was characterized. Results of scanning electron microscope (SEM), Energy dispersive
X-ray spectroscopy (EDS), transmission electron microscope (TEM), and small-angle X-ray scattering
(SAXS) and Fourier transform infrared spectroscopy (FTIR) confirmed MBT penetration
of particles into the inner space of the clay layers and interaction between the two organic
and inorganic phases. Also, thermal properties of the resulting compounds were evaluated by
thermo gravimetric analysis (TGA) and differential thermalgravimetric (DTG). It was found that
while MBT sample had relatively low degradation temperature (about 250°C), the MBT-modified
clay compound showed superior thermal stability, and in high temperatures, less weight
loss as compared to MBT. Antimicrobial properties of the hybrid nano compound against five
types of bacteria, two types of fungus and one type of yeast were examined using well diffusion
agar method and minimum inhibitory concentration (MIC). The diameter of inhibition
zone was measured and their antimicrobial potential was compared with two common antibiotics:
gentamicin and rifampin. The concentration of about 1000 μg/mL of MBT-MMT showed
antibacterial performance equal to 250 μg/mL of rifampin. Also, 1000 μg/mL of this material
was required to inhibit the growth of important bacteria.

Keywords