Abstract Paper
| Title | : GREEN SYNTHESIS AND BIOLOGICAL ACTIVITIES OF IRON OXIDE NANOPARTICLES USING TAMARIND SEED HUSK |
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| Author(s) | : M. Fernandus Durai , E. Harini |
| Article Information | : Volume 9 - Issue 02 (December - 2025) , 1045-1050 |
| Affiliation(s) | : Department of Bio-Chemistry, Sacred Heart College (Autonomous),Tirupattur-635 601, Tamil Nadu, India. |
Abstract :
In environmental remediation, iron oxide nanoparticles play a critical role. Because it eliminates all harmful waste from polluted water in addition to organic and inorganic heavy metal contaminants. Microorganisms require controlled conditions like pH, temperature, and other parameters for growth, along with culture maintenance. Because it eliminates the laborious process of maintaining microbial cultures, the production of nanoparticles from plant material may occasionally be preferable to alternative biological methods. Scientific research has significantly improved as a result of nanotechnology. Nanoparticles have distinctive characteristics that depend on improved elements including size distribution and shape. Compared to various other synthetic methods, bio-inspired approaches embody efficiency and economy while at the same time minimizing hazardous chemical reagents, as well as high pressure, energy consumptions, and temperatures. Tamarind is a widely used and explored traditional medicine in India for the management of various diseases. The seeds and pulp of Tamarind fruits contain variety of bioactive phytochemicals including fatty acids, polyphenols, flavonoids, anthocyanins, vitamin C, and carotenoids. Characterization of Iron Oxide Nanoparticles UR & FTIR Spectroscopy, SEM-Scanning electron microscopy. Evaluation Studies of examine Anti-oxidant, Anti-bacterial and Anti-inflammatory Activity. Tamarind seed husk polysaccharide can prevent the growth of ice crystals on frozen foods due to its water-retaining capacity. Ice creams stay cold for a while due to this additive. Being a good resister against acid, polysaccharide is the perfect hydrocolloid for sherbets where acid is very strong. It is also good for the tissues. Tamarind seed husk polysaccharide is used as a food additive due to its gelling capability. Henceforth, it is used as a thickener and stabilizer in Ice creams, cakes and dairy products. Tamarindus Indica is a leguminous plant hailing from the Fabaceae family. The plant is popularly grown in abundance in the Indian sub-continent and source of various benefits in Food, Feed and Polysaccharide world.
| Keywords | : Nanoparticle, Tamarind, polysaccharide, Iron Oxide and synthetic methods. |
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| Document Type | : Research Paper |
| Publication date | : January 02, 2026 |