Abstract

ANTI-INFLAMMATORY ACTIVITY OF SYNTHESIZED SILVER NANOPARTICLES USING RED BANANA PEEL (MUSA ACUMINATA) AND TO STUDY THE SHELF-LIFE OF FRUITS AND VEGETABLES

Tharun J.*, Sowntharya V., Sankaran S., Mugunthan S., B. Prasanna

ABSTRACT

This study is about the synthesis of silver nanoparticles (AgNPs) using red banana peel extract derived from the Musa acuminata variety. The eco-friendly approach of utilizing fruit waste for nanoparticle synthesis is gaining significance due to its sustainable and cost-effective nature. The process involves the reduction of silver ions present in a silver salt solution by the bioactive compounds found in red banana peels. The synthesized AgNPs were characterized using various analytical techniques to ascertain their size, shape, and stability. The results of this study contribute to the fields of nanotechnology and food science. The evaluation of AgNPs' efficacy in prolonging the shelf-life of perishable produce offers insights into sustainable methods for reducing post-harvest losses. Ultimately, this study holds implications for both environmental sustainability and foodpreservation techniques,
aligning with current efforts towards a more resource-efficient andresilient agri-food system. Moreover Antiinflammatory activity studies were done using the synthesized silver nanoparticles.

Keywords: Silver nanoparticles, Musa acuminata, Shelf-life, Environmental sustainability.