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Synthesis of silver nanoparticles (AgNPs) using culinary banana peel extract for the detection of melamine in milk

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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 SEM-EDX, 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.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India

    S. Moshahary & P. Mishra

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  1. S. Moshahary
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  2. P. Mishra
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Correspondence to P. Mishra.

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Moshahary, S., Mishra, P. Synthesis of silver nanoparticles (AgNPs) using culinary banana peel extract for the detection of melamine in milk. J Food Sci Technol 58, 797–804 (2021). https://doi.org/10.1007/s13197-020-04791-x

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  • DOI: https://doi.org/10.1007/s13197-020-04791-x

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