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Abstract

In this study, large band gap zinc oxide nanoparticles (ZnO-NPs) were prepared by a facile, cost-effective, and eco-friendly co-precipitation method in aqueous solutions. Trisodium citrate was employed as a green and bio-safe complexing agent for zinc ions without using ammonia and/or any organic solution. The annealing effect on crystal structure, morphology, particle size, composition, UV absorption, and fluorescence (FL) properties of the synthesized ZnO-NPs was evaluated using various techniques. The UV–Visible absorption spectra of the ZnO-NPs showed a strong absorption peak in the UV-C region with a wide band gap energy of 4.2–4.4 eV. Field emission scanning electron microscopy (FE-SEM) and transmission electron microscopy (TEM) images demonstrated fine spherical particles with approximate diameters of 20–50 nm. The average hydrodynamic diameter and zeta potential values of the as-prepared and the annealed ZnO-NPs in deionized water were 28.2 nm, − 32.4 mV, 38.9 nm, and − 16.1 mV, respectively. The FL and UV–Visible results illustrated that the annealing could considerably influence the emission and absorption spectra of the samples in the UV region. The FL and EDX results revealed that the annealing affects the composition, defect points, and states population in the crystal structure of the ZnO-NPs. Practical experiments of exposing the samples to UV radiation and the FL measurements indicated that the ZnO-NPs were sensitive to the excitation wavelengths, therefore, they have potential application in fabricating various types of UV sensors and filters (blockers), as well as photocatalytic activities.

Details

Title
Eco-friendly synthesis of large band gap ZnO nanoparticles by trisodium citrate: investigation of annealing effect on structural and optical properties
Author
Goudarzi, Alireza 1   VIAFID ORCID Logo  ; Zabihi, Erfan 1 ; Shahrampour, Dina 2 ; Heydari Sorshejani, Maryam 3 

 Golestan University, Department of Polymer Engineering, Gorgan, Iran (GRID:grid.440784.b) (ISNI:0000 0004 0440 6526) 
 Research Institute of Food Science and Technology (RIFST), Department of Food Safety and Quality Control, Mashhad, Iran (GRID:grid.513104.2) 
 Gorgan University of Agricultural Sciences and Natural Resources, Department of Food Science and Technology, Gorgan, Iran (GRID:grid.411765.0) (ISNI:0000 0000 9216 4846) 
Pages
22798-22809
Publication year
2022
Publication date
Oct 2022
Publisher
Springer Nature B.V.
ISSN
09574522
e-ISSN
1573482X
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2722607809
Copyright
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.