Eco-friendly Synthesis of Silver Nanoparticles from Banana Peel Extract for Sustainable Food Preservation

Abstract

Nanotechnology-based nourishment conservation strategies have obtained increasing consideration caused to their antimicrobial properties and potential to extend the rack life of food and protect it. From these strategies, silver nanoparticles (AgNPs) are known for their capacity to restrain bacterial and oxidation activities, and upgrade the shelf life of perishable food. This considers points to synthesize AgNPs utilizing banana peel extract (G.B.E) as a green synthesis strategy and considers their role in controlling the oxidation and the antibacterial activities on apple slices To obtain the B.P.E., the peels are boiled in distilled water at 60°C for 1 hour, taken after by filtration to get a clear extract. color altered from colorless to dark brown, appearing the decrease of silver particles into nanoparticles. The nanoparticles are then synthesized using two methods: the classical chemical method and the microwave-assisted method, which will be compared later. The characterization of AgNPs will be done using the UV-Vis Spectrophotometry and the Fourier Transform Infrared Spectroscopy (FTIR). And to evaluate the antibacterial and Antioxidation effects, apple slices will be immersed in different concentrations of AgNPs solutions (0.5% and 10%) and stored at room temperature for 5 days. The Visual observation will be performed to analyze the effectiveness of AgNPs on the antibacterial and oxidation activities of both the AgNP-treated apple slices and the untreated control slices. This study highlights the possibility of offering a normal alternative to traditional additives used to preserve nutrients and prevent their waste by using AgNPs synthesized from banana peel extract.