Fortification of Staple Foods with Iron Nanoparticles Synthesized Through Green Synthesis

Abstract

Iron deficiency is a major public health concern, involving the advancement of sustainable and biologically available iron fortification programs. The present study focused on synthesizing iron nanoparticles (IONPs) using Syzygium cumini seed powder extract (SCPE) through a green synthesis method and assessing their application for the iron fortification of milled rice. The aqueous seed extract acts as a stabilizing and natural reducing agent, although ferrous sulfate (FeSO₄) was given as the iron precursor. Nanoparticles were incorporated under controlled basic conditions, clarified by centrifugation, and illustrated using UV-Visible spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM) ranges (40-90 nm), transmission electron microscopy (TEM) range (50 nm), and vibrating sample magnetometry (VSM). The synthesized IONPs were integrated into raw rice by applying an ultrasonic-assisted soaking method with changing soaking and ultrasonication time. The same was done with the non-sonicated method with raw rice. The fortified rice was estimated for ash content, water adsorption (WAC), color characteristics, and iron content using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The 1 h soaking time and 10 min sonication yield better absorption (0.761 g) than the non-sonicated. The outcome demonstrated the successful synthesis of reliable iron nanoparticles and their efficient incorporation into rice grains without favorably effective their physicochemical properties. This study shows the possibility of S. cumini seed extract as an environmentally friendly and supportive source for iron nanoparticle synthesis and describes that green-synthesized IONPs can serve as an encouraging iron fortificant for rice, giving an efficient approach to increase dietary iron absorption and address iron deficiency.