Green synthesis of iron oxide nanoparticles using Hibiscus rosa - sinensis for fortifying wheat biscuits
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Green synthesis of iron oxide nanoparticles using Hibiscus rosa‑sinensis for fortifying wheat biscuits Sirajunnisa Abdul Razack1,2 · Abishek Suresh3 · Sanjay Sriram3 · Geethalakshmi Ramakrishnan1 · Shanmugavel Sadanandham1 · Manivasagan Veerasamy3 · Ramesh Babu Nagalamadaka3 · Renganathan Sahadevan1 Received: 22 November 2019 / Accepted: 10 March 2020 © Springer Nature Switzerland AG 2020
Abstract The present investigation is an attempt on synthesising iron oxide nanoparticles through greener mode using the petal extracts of Hibiscus rosa-sinensis and utilising them as fortificants in wheat biscuits. Ferric and ferrous chloride at a concentration of 0.025 M and at a ratio of 2:1 was used as the metal precursors and the extract was served as the reducing agent. Synthesised iron oxide nanoparticles were characterised using UV–visible spectroscopy, X-ray diffraction (XRD), FTIR spectroscopy and scanning electron microscopy (SEM). The analyses confirmed that the formed particles were nano sized and the crystallite size was found to be 6.16 nm through XRD studies. The formed nanoparticles were observed from SEM analysis to be spinel shaped with an average particle size of 65 nm. Biscuits were fortified with iron oxide nanoparticles which were later studied for physical and proximate analyses. The inductively coupled plasma optical emission spectroscopy studies revealed that the iron content was higher in fortified biscuits than that in control. Microbial analysis for 30 days indicated that the fortified biscuits could have a longer shelf life. In brief, the first report on use of iron oxide nanoparticles successfully suggested that their use as fortificants in food and could be prescribed for malnourished, iron deficit or anaemic patients. Keywords Food products · Nanofabrication · Nanobactericidal · Hibiscus rosa-sinensis
1 Introduction Food fortification has been commercialized as a major technique to retard deficiency of certain vitamins like vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin) and vitamin B6 (niacin), iodine and iron [1]. Iron deficiency is the most common nutritional cause of anaemia in infants and women which is predominant in India. Iron deficiency can bring in harmful effect on learning and neural systems even with normal haemoglobin levels despite the confounding impact of socioeconomic factors. If iron deficiency is not checked at infancy, it might lead to cognitive
and behavioural disfunctioning in the later stages of life. Then a major part of the population would live with iron deficiency [2]. Commonly used iron fortificants are ferrous sulphate, ferrous fumarate, ferrous succinate, ferrous lactate, ferrous gluconate, elemental iron, ferric ammonium citrate, sodium iron EDTA and ferric saccharate [1]. Iron fortification, in recent years, could be done by introducing iron and iron oxide nanoparticles in foodstuffs. Due to no change in character of fortified food, product stability and large bioavailability, they could also impart good health by increasing haemoglobin levels and nu
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