From waste to wellness: Green synthesis of nanoparticles from vegetable waste

Green synthesis of silver nanoparticles (AgNPs) using vegetable peel extract is a simple approach. It is environmentally sustainable and economical. This approach is a better alternative to traditional nanoparticle synthesis techniques. Vegetable peels contain bioactive compounds. They work as natural capping and reducing agents. Factors such as pH, metal salt concentration, peel extract concentration, temperature, and reaction time influence the nanoparticle synthesis. They influence the size, crystallinity, and stability of the nanoparticles. AgNPs are subjected to different characterization techniques to examine them for different applications. For instance, UV-Vis spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), dynamic light scattering (DLS), and Fourier-transform infrared spectroscopy (FTIR) help us understand AgNPs. They show their shape, crystallinity, and the functional groups linked to them. AgNPs derived from vegetable peels show significant bioactive potential. They have demonstrated antimicrobial activity against various pathogens. Furthermore, these AgNPs have also shown anticancer activity against various cancer cell lines. This review explores methods to create nanoparticles using vegetable waste. It highlights their bioactive potential, applications in food packaging, and wastewater treatment.