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A.Sheela Devi,
M. MaryJaculine,
M. Shivani,
N. Saravanan,
V. Chithambaram,
- Associate Professor, Department of Biotechnology, Karpaga Vinayaga College of Engineering and Technology, Karpaga Vinayaka Educational Lore for Learning (Deemed to be University), Chengalpattu District, Tamil Nadu, India
- Professor, Department of Physics, Loyala–ICAM College of Engineering and Technology, Nungambakkalam, Chennai, Tamil Nadu, India
- Tutor, Department of Biochemistry, Sree Balaji Medical College and Hospital Chrompet Chennai, Tamil Nadu, India
- Associate Professor, Department of Physics, Adhiparasakthi College of Engineering, Kalavai, Ranipet, Tamil Nadu, India
- Professor, Department of Physics, Rajalakshmi Engineering College, Thandalam, Chennai, Tamil Nadu, India
Abstract
Calcium deficiency continues to pose a widespread nutritional challenge, particularly in vulnerable populations. In this study, a bio-nanocomposite-based fortification strategy was developed using calcium nanoparticles (CaNPs) synthesized via green chemistry from Sesbania grandiflora (Agathi keerai) leaf extract. The nanoparticles, ranging between 50–150 nm in size, were characterized by SEM and embedded into buckwheat flour a naturally polymer-rich food matrix containing proteins, starch, and dietary fibers. The resulting system mimicked polymer nanocomposites, where inorganic nanofillers (CaNPs) are uniformly dispersed within an organic continuous phase. Atomic Absorption Spectroscopy (AAS) confirmed a threefold increase in calcium concentration post-fortification (from 15.2 mg/L to 45.8 mg/L). Textural profile analysis revealed improvements in hardness and cohesiveness, while sensory evaluations indicated acceptable taste and aroma up to 2% CaNP incorporation. Additionally, fortified samples exhibited reduced moisture content, lower peroxide values, and decreased microbial load, suggesting enhanced oxidative stability and shelf life. These functional enhancements align with typical behaviors of synthetic nanocomposite systems, where nano-reinforcements improve structural, barrier, and bio-functional properties. The food matrix, acting as a biopolymeric host, provided a stable environment for nanoparticle dispersion, reinforcing the analogy to polymer composite materials. The integration of CaNPs not only improved the nutritional profile but also contributed to mechanical integrity and controlled calcium release traits highly valued in material design. This approach offers a sustainable, scalable, and consumer-acceptable solution for addressing calcium deficiency through food fortification. Furthermore, it bridges concepts from food science and materials engineering, positioning bio-nanocomposite-based nutrient delivery as a novel domain within functional polymer composites.
Keywords: Agathikeerai, calcium nanoparticles (CaNPs), food fortification, green synthesis, good health and well being, nano-fortification, Industry, innovation and infrastructure, Sesbania grandiflora.
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Journal of Polymer & Composites
| Volume | 14 | |
| 04 | ||
| Received | 01/12/2025 | |
| Accepted | 14/02/2026 | |
| Published | 11/09/2026 | |
| Publication Time | 284 Days |