The gelatin protein used in this study was food gelatin type B 200/220 g blooms supplied by Manuel Riesgo, S.A. (Madrid, Spain), being a food gelatin that contains sulfur dioxide (<10 ppm). Gallic acid (C7H6O5) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were purchased from Sigma Aldrich (Darmstadt, Germany). All the reagents were of analytical grade.
FexOy-NPs were synthesized according to a previous work with slight modifications [37 (link)]. Briefly, it consists of colloidal precipitation in which 20 mL of Phoenix dactylifera L. extract, which is rich in polyphenols (green) or NaOH (chemical) (used as reductors) were mixed with 20 mL of FeCl3·6H2O (used as a precursor). The resulting 40 mL of mixture was heated under continuous stirring for 2 h at 50 °C. Then, the obtained precipitate was filtered, washed, and dried in an oven for 8 h at 100 °C. Finally, they were calcinated in a muffle for 5 h at 500 °C.
CS FexOy-NPs had a mean size of 49 ± 2 nm, a 2.20 Fe2O3:Fe3O4 ratio, and 47% crystallinity. GS FexOy-NPs had a mean size of 32 ± 1 nm, a 0.84 Fe2O3:Fe3O4 ratio, and 69% crystallinity.
FexOy-NPs were synthesized according to a previous work with slight modifications [37 (link)]. Briefly, it consists of colloidal precipitation in which 20 mL of Phoenix dactylifera L. extract, which is rich in polyphenols (green) or NaOH (chemical) (used as reductors) were mixed with 20 mL of FeCl3·6H2O (used as a precursor). The resulting 40 mL of mixture was heated under continuous stirring for 2 h at 50 °C. Then, the obtained precipitate was filtered, washed, and dried in an oven for 8 h at 100 °C. Finally, they were calcinated in a muffle for 5 h at 500 °C.
CS FexOy-NPs had a mean size of 49 ± 2 nm, a 2.20 Fe2O3:Fe3O4 ratio, and 47% crystallinity. GS FexOy-NPs had a mean size of 32 ± 1 nm, a 0.84 Fe2O3:Fe3O4 ratio, and 69% crystallinity.
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