Valorization of Food Waste to Produce Eco-Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles

<table class="table-group" id="tab7"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">System</td><td class="align_center">Average particle-sized AgNPs (nm)</td><td class="align_center">Zeta potential</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">GPE-AgNPs</td><td class="align_center">50–90 nm</td><td class="align_center">−25.31</td></tr><tr><td class="align_left">PPE-AgNPs</td><td class="align_center">40–54 nm</td><td class="align_center">−38.82</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Characteristics of AgNPs synthesized using black currant, apricot, grape pomace, and pomegranate peel extracts.</div>

Advances in Materials Science and Engineering

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Table 7

Table 7: Valorization of Food Waste to Produce Eco-Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles 