Physicochemical Analysis of Green Synthesis Gold Nanoparticles of Edible Plant Extracts

Nowadays, significant advancements in nanoscience and nanotechnology make it possible to create designed nanoparticles with a variety of shapes, sizes, and morphologies. Owing to the extensive array of industrial, medical, and therapeutic uses of gold nanoparticles (AuNPs), apprehensions over the environmental safety and potential health effects have arisen. In this work, floral extracts from popular foods such as walnut, tamarind, peanut, almond, and pista were used to create Au nanoparticles by the green approach. Standard physiochemical methods such as energy dispersive X-ray analysis (EDX), transmission electron microscopy (TEM), and UV-visible spectroscopy were used to describe them. We looked at the physiochemical characterisation of AuNP, and our results offered significant physicochemical characterization for enhancing the nutraceutical effects of these edible food ingredients.