Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Green synthesis of silver nanoparticles using dried tomato pomace and investigating its properties

Document Type : Original Article

Authors
Negin Miri 1
Mohammad Alizadeh Khaledabad 2
Arash Ghaitaranpour 3
Saber Amiri 3
1 Master's student, Food Science and Technology, Urmia University, Urmia, Iran
2 Professor, Food Science and Technology, Urmia University, Urmia, Iran
3 Assistant Professor, Food Science and Technology, Urmia University, Urmia, Iran
10.48311/fsct.2026.84084.0
Abstract
In this research, aqueous extract of dry tomato pomace was used as a reducing agent to make silver nanoparticles. By adding silver nitrate salt with a concentration of 25 mM to the extract, the reaction was carried out at a temperature of 65 °C and pH=11, and the color change of the solution from orange to dark brown indicated the beginning of the process of making silver nanoparticles. The characteristics of produced silver nanoparticles were investigated using UV-Vis spectroscopy, X-ray diffraction, infrared spectroscopy and scanning electron microscopy (FESEM). The results of UV-Vis spectroscopy showed that the plasmon absorption peak of silver nanoparticles is located at a wavelength of 420 nm. The X-ray diffraction pattern confirmed the formation of the crystalline structure of silver nanoparticles. Also, the analysis of FESEM images showed that the produced nanoparticles are often spherical and their size is less than 50 nm. In addition, the antibacterial properties of nanoparticles against Staphylococcus aureus and Escherichia coli bacteria were evaluated using the well method, which showed that these nanoparticles have a good inhibitory ability against the activity of these bacteria. The proposed green synthesis method has environmental advantages and can be used on a large scale to produce silver nanoparticles.
Keywords
Green chemistry
Silver nanoparticles
Plant extract
Industrial agricultural waste
Subjects
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