International Journal of Green Chemistry
Eco-Friendly Starch-Iron-Oxide Nanoblends from Fruit Peel Waste – A Green Waste Valorization Approach
1. Assistant Professor, Department of Applied Chemistry, Gautam Buddha University, Greater Noida, Uttar Pradesh, India
2. Student, Department of Applied Chemistry, Gautam Buddha University, Greater Noida, Uttar Pradesh, India
3 .Technical Superintendent, Department of Biotechnology, Gautam Buddha University, Greater Noida, Uttar Pradesh, India
Abstract
Utilization of agricultural wastes for production of useful biomaterials has attracted a lot of interest due to their environmental and economic benefits. In the present study, green banana peels were used as bio sustainable raw materials from which starch was extracted, and pomegranate peels were used as an ecofriendly raw material for the green synthesis of iron oxide nanoparticles. The green banana peels were also found to be a potential source of biodegradable polymeric material by successfully isolating starch from the peels, which is 6% yield. It was identified that extracted starch has structural integrity and the presence of specific functional groups using Fourier Transform Infrared Spectroscopy (FTIR) and Ultraviolet–Visible (UV–Vis) spectroscopic methods. The iron oxide nanoparticles were synthesized using an eco-friendly approach called “green synthesis” where the natural reducing agent and stabilizer was pomegranate peel extract. Synthetic nanoparticles were characterized with the help of X-ray Diffraction (XRD) and FTIR spectroscopy to ensure the successful synthesis of the nanoparticles and to determine their crystalline structure. Then the fabricated starch–iron oxide nanoblends were used to improve the starch functional and antimicrobial properties when the green synthesized nanoparticles were introduced to starch matrix. Evaluation of antimicrobial property of the pure starch and starch with iron oxide blend was done by agar well diffusion method against the bacteria Escherichia coli (E. coli). The pure starch had no significant antibacterial activity, while the starch–nanoparticle nanoblend had a clear zone of inhibition of 14 mm. The findings of this study, on the other hand, demonstrate that waste-to-wealth valorization of fruit-processing residues to functional biomaterials is feasible. The produced starch–iron oxide nanocomposite is also determined to possess excellent antimicrobial properties that could be used in the formulation of food packing material, biomedical material and coating material. The focus of the work is on the capability of making sustainable and eco-friendly antimicrobial materials in the mixture of biodegradable polymers and the green synthesized nanoparticles.
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