Johar Amin Ahmed Abdullah, Silvia Nicole Pérez Lagos, Emanuel Josué Estrada Sanchez, Octavio Rivera-Flores, Marlon Sánchez-Barahona, Antonio Guerrero, Alberto Romero
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引用次数: 0
Abstract
This study presents the synthesis of agro-waste banana peel extract-based magnetic iron oxide nanoparticles (BPEx-MIONPs), emphasizing antioxidant capacity and food preservation. Using iron (III) chloride hexahydrate (FeCl3 · 6 H2O) as a precursor and a reducing agent from agro-waste peel extract, a precisely controlled process yielded BPEx-MIONPs. Characterization involved X-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR). XRD revealed tetragonal Fe2O3, cubic magnetite structure, and monoclinic FexOy-NPs with an average size of 14.8 nm. TEM and SEM revealed diverse morphologies. TEM displayed both spherical and elongated nanoparticles, with some appearing as thin fibrils. In contrast, SEM images depicted an array primarily consisting of spherical nanoparticles, resembling coral reef formations. FTIR confirmed Fe–O bonds (1000 –400 cm-1). The antioxidant assessment showed robust DPPH free radical scavenging; BPEx achieved 100% inhibition at 18 min, and BPEx-MIONPs had an IC50 of ~ 136 µg/mL. BPEx-MIONPs, stabilized with banana-based bioplastic, effectively preserved grapes, reducing weight loss to 6.2% on day 3, compared to the control (19.0%). This pioneering study combines banana peel antioxidants with magnetic iron oxide nanoparticles, providing sustainable solutions for food preservation and nano-packaging. Ongoing research aims to refine conditions and explore broader applications of BPEx-MIONPs.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.