Green Synthesis of Iron Nanoparticles Loaded on Bovine Lactoferrin Nanoparticles Incorporated into Whey Protein Films in Food Applications | ||
| Egyptian Journal of Chemistry | ||
| Article 17, Volume 66, Issue 6, June 2023, Pages 159-169 PDF (963.23 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.152557.6608 | ||
| Authors | ||
| lames alhadide1; zaizfoon nasif2; muntadhar sultan3 | ||
| 1Collage of agriculture and engineering science university of Baghdad | ||
| 2Chemistry department, science collage ,mustansiriyah university | ||
| 3cChemistry department, science collage ,mustansiriyah university | ||
| Abstract | ||
| Since nanotechnology offers a "different stage" followed by fresh or altered properties imposed on many existing products, it is commonly used in the manufacture of drug formulations of a new generation and is also used in the food industry as well as in many types of nutritional supplements. The synthesized iron oxide Fe2O3-NPs (IONPs) and bLf nanoparticles (0.2 percent, w / v) were successfully generated by thermal gelation (75 ° C for 20 min). The NPs were examined by UV / Vis absorption spectroscopy, transmission electron microscopy TEM. A typical absorption peak of iron oxide nanoparticles that synthesized (by using CONCARPUS extract as reducing agent) appear at range of 200-300 nm and 200-400 nm of blfNPs and IONPs carried on blfNPs respectively which observed by color transformed from transparent yellow to black, demonstrating the synthesis of iron nanoparticles. The total particle size of prepared IONPs, blfNPs and IONPs carried on blfNPs was 80 nm, 60 nm and 200 nm, respectively. Mechanical test of prepared films appeared that increasing NPs ratio resulted in the decreases in the film thickness, tensile strength (TS), and elongation at break (EAB), O2 permeability, water vapor permeability and decreased the film solubility. The antimicrobial efficacy of the prepared nanoparticles in combination with the manufactured whey protein films was investigated using the well diffusion technique versus harmful S.aureus, S.agalactiae, E.coli, and Salmonella enterica. Antioxidant activity of extracts and prepared films 5%, 10%, 15% of blfNP loaded IONPs were expressed as percentage of DPPH radicals’ inhibition percentage. Values in percentage ranged from 70.1, 74.59, 76.41 ,79 %. The total phenolic content ranged from (6.6,7.1,7.6,7.9 mg/g of sample) for plant extract and prepared films5%, 10%, 15% of blfNP loaded IONPs respectively, expressed as gallic acid equivalents. This approach to biosynthesis for applications has been found to be cost-effective, environmentally sustainable and promising in different fields. Overall, findings indicated that bLf nanoparticles loaded IONPs combined with whey protein film may be used for potential food applications. | ||
| Keywords | ||
| Concarpers leaves; Iron oxide nanoparticles; Lactoferrine nanoparticles; Whey protein films | ||
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