ArticleFood chemistry: X2025
An efficacious fabrication of Tara gum reduced/stabilized gold nanoparticles and its post functionalization with quercetin for sensitive and selective optical detection of iodide ion.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Herein, we reported Tara gum (TG), mediated synthesis of stable and dispersed gold nanoparticles (AuNPs). TG was applied for the first time as the reducing/capping agent for AuNPs synthesis, through heating with gold salt, stirring at 80 °C for 1 h under NaOH support. Reddish color AuNPs solution, exhibiting absorption maximum at 521 nm, with an average particle size of 10.5 ± 1.8 nm, was obtained. The synthesized TG-AuNPs was characterized using various equipment, including TEM, FESEM, ATR-FTIR, Raman spectroscopy, XRD, TGA/DTG, DLS/zeta potential and XPS, which confirmed the dispersal of small-sized AuNPs in TG polymeric structure. TG-AuNPs was further modified with Quercetin (QT), a notable polyphenolic compound, to realize TG-AuNPs-QT nanoparticles which was applied as optical nanoprobe for Iodide ion (I
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