Changes in the Functional Groups of Wheat Flour Resulting from Treated Seeds with Ag Nanoparticles Using FTIR Spectroscopy

This research contributes with new solutions to support sustainable food production, food security and safety, and the production of high-quality food promoting human health and well-being. In This study, we used FTIR spectroscopy to evaluate the Changes in the functional groups of wheat flour resulting from treated seeds with Ag nanoparticles. FTIR Spectroscopy is a fast and reliable analytical method to identify functional compounds in wheat flour. The results of FTIR spectra indicated that the Cham A2 had the highest number of bands and most variation bands in the protein region compared to other samples. In contrast, Cham A3 had low bands in lipid and starch regions. Also, our study showed the different effects of silver nanoparticles with different dimensions and shapes on spectral indicators of wheat flour.