In pursuit of greener nanoscale research, the utilization of the reductive potency of a common byproduct of food-processing industry, i.e., orange peel, has been researched to prepare “green” silver nanoparticles (AgNPs). The synthesized AgNPs were characterized by UV-Vis spectroscopy, dynamic light scattering, and scanning electron microscopy. The results confirmed that silver nanoparticles were formed at the investigated concentrations of Ag+ (0.25–6.0 mmol/L) during 5–10 minutes, at ratio AgNO3 : extract (mL) = 1 : 1, and at 75°C. From the SEM images, the silver nanoparticles are found to be almost spherical. Powder XRD results reveal that Ag nanoparticles had a face-centered cubic crystal structure. The zeta potential value for AgNPs obtained was −21.7 mV, indicating the moderate stability of synthesized nanoparticles. The effect of pH on nanoparticle synthesis has been determined by adjusting the pH of the reaction mixtures. The catalytic effectiveness of the prepared green catalyst, AgNPs, has also been investigated in catalytic degradation of methylene blue (MB) dye. The catalytic degradation reaction under solar irradiation was completed (99%) within 35 min, signifying excellent catalytic properties of silver nanoparticles in the reduction of MB.
Catalytic degradation of methylene blue using silver nanoparticles synthesized by honey
