Food waste valorization through green synthesis of silver nanoparticles in bakery products: Effect on physicochemical and nutritional properties

Description: Bioactive components extracted from pomegranate peels were used to make silver nanoparticles which are then used in making cupcakes in order to get its health benefits

Socio-Economic Benefits: Waste utilization and control of environmental pollution plus health benefits

Category: Nanotechnology – Green synthesis Nanoparticles, Synthetic nanoparticles for pharmaceutical industry, Therapeutics

Department: Food Science & Technology