Synthesis of silver nanoparticles (AgNPs) using culinary banana peel extract for the detection of melamine in milk
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Synthesis of silver nanoparticles (AgNPs) using culinary banana peel extract for the detection of melamine in milk S. Moshahary1 • P. Mishra1
Revised: 5 September 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Melamine adulteration in milk is a serious health concern for the consumers. A reliable and sensitive technique using silver nanoparticle (AgNPs) was developed for the detection of melamine in milk sample. The AgNPs was synthesized using culinary banana peel extract (BPE) where pH, temperature, the amount of concentration of BPE and concentration of AgNO3 was standardized. The effect of the parameters used for the synthesis of AgNPs was analyzed by observing the colour of reaction mixture and surface plasmon resonance. The AgNPs synthesized under optimum conditions were characterized by SEMEDX, TEM and FTIR. FTIR studies reveal the effective conjugation between AgNPs and bioactive components of BPE and formation of spherical and regular shaped AgNPs were confirmed by TEM images. Presence of Ag as a dominating metal in AgNPs confirmed the formation of AgNPs. The level of melamine above 0.5 mg/L in milk could easily be detected through the interference synthesis of AgNPs. Keywords Banana peel Melamine Milk adulteration Silver nanoparticle
Introduction The banana fruit is generally produced by a large number of herbaceous flowering plants in the genus Musa (Merriam-Webster Online Dictionary) (Ploetz et al. 2007). In & P. Mishra [email protected]; [email protected] 1
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
some countries, bananas used for cooking are known as plantains e.g., culinary banana are a member of the banana family. Lots of bananas are widely consumed throughout the world, but its peels are mostly wasted (Ibrahim 2015). Silver nanoparticles (AgNPs) are nanoparticles of between 1–100 nm in size. Numerous shapes of AgNPs are produced depending on the technology used for the synthesis of AgNPs. AgNPs have distinctive photosensitive, thermal and electrical properties and is used in various products that ranging from photovoltaic to biological and chemical sensors (Ibrahim 2015). AgNPs can be synthesized by various methods; one of them is the green synthesis which involves the use of natural bio-molecules extracted from plants/microbial cells. Proteins and bioactive components in the plant extract produce the AgNPs by reducing the silver ions (Ag?). The reduction of Ag? by different means in a solution generally gives metallic silver of nanorange (Srikar et al. 2016). Due to the presence of hydroxyl and ketonic group, the phenolic compounds have a capability to bind metals. The metal chelating property of the phenolic compounds is owed to the high nucleophilic character. The aqueous extract of bioactive components is used to reduce the Ag? into metallic silver (Ago) and also to capping the Ago. The reducing agents reduced the Ag? into Ago which has a tendency to for
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