Green synthesized heteromorphic iron oxide nanoparticles (Fe₃O₄NPs) as potential food additive, food supplement & food colorant sensor and their physiological impact on Drosophila melanogaster

This investigation aims to green synthesize Iron Oxide Nanoparticles for applications in the food industry as potential additives and nutritional supplements. The reaction condition for the synthesis of Fe₃O₄NPs was optimized using combinations of temperature and Cinnamon Oil concentration. Color change of the reaction mixture from light brown to dark brown indicated a successful reduction of FeCl3 into Fe₃O₄NPs by Cinnamon Oil. Further characterization using Dynamic Light Scattering (DLS) analysis calculated the average size of the Fe₃O₄NPs to be 99.2 nm ± 87.0 nm. XRD analysis, confirmed that the particles are Iron Oxide Nanoparticle (Fe₃O₄NPs) with similarity to JCPDS ID: 65–3107. TEM analysis of the particles revealed that they are heteromorphic in nature, with average size ranging between 25 ~ 55 nm. The nanoparticles exhibited aggregation, suggesting possible magnetism or ferromagnetism. The synthesized nanoparticles demonstrated significant antibacterial activity against common bacterial pathogens. Highest antagonism was observed against Bacillus subtilis with MIC value of 3.9 µg/ml. MTT cytotoxicity analysis demonstrated that Fe₃O₄NPs have strong anticancer activity against MCF-7 cells with an IC50 value of 48.86 µg/ml. In-vivo toxicity studies on Drosophila melanogaster flies, demonstrated that Fe₃O₄NPs significantly increases the locomotor ability, neurological function, and muscle function of the flies. Toxicity studies confirms that the nanoparticles are non-toxic, potentially edible and nutritive in nature. Reaction with chemicals such as Methyl Red and Methylene Blue indicates that the Fe₃O₄NPs can e applied as nanosensor for visual detection of chemical colorants. This study concludes that the Fe₃O₄NPs synthesized using Cinnamon Oil could be employed as food additive, supplement and food colorant sensor.