• Poonam Sandu
• Rajani Ramawat
• Rajendra Mathur

The success of the production of biologically synthesized metal nanoparticles has led many researchers to jump on the bandwagon. This paper presents an extremely simple approach to the synthesis of bulk quantities of highly stable silver nanoparticles (AgNPs) using different dairy products: milk, cream, mava, paneer, whey protein, curd, butter milk as reducing agents and the natural hydrocolloid guargum as a stabilizing agent. The synthesized AgNPs are found to be stable in aqueous solution over a period of two months at room temperature. Moreover, dairy products with a high fat content produce smaller nanoparticles, whereas those with a low-fat content yield larger nanoparticles. The size of these nanoparticles was found to be in the range of 3 to 255 nm as analyzed using Dynamic Light Scattering (DLS). This result was consistent with the SEM study. The SEM analysis revealed the cubic shape of AgNPs.

Silver nanoparticles, green synthesis, milk, guargum, fatty acids, UV-Visible spectroscopy, DLS, SEM.

"Dairy Products Mediated Green Synthesis of Silver Nanoparticles: A Comparative Study", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 7, page no.c415-c424, July-2021, Available :http://www.jetir.org/papers/JETIR2107322.pdf

"Dairy Products Mediated Green Synthesis of Silver Nanoparticles: A Comparative Study", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 7, page no. ppc415-c424, July-2021, Available at : http://www.jetir.org/papers/JETIR2107322.pdf