Harnessing Green Electricity from Food: A Split Black Gram-Based Triboelectric Nanogenerator for a Self-Powered...

Triboelectric nanogenerators (TENGs) represent a promising solution to mounting environmental concerns associated with battery disposal amid the escalating demand for portable electronics. However, prevailing TENG fabrication predominantly relies on nonbiodegradable, nonbiocompatible, and synthetic materials, posing a grave ecological threat. To mitigate this, there is a pressing need to develop eco-friendly and green TENGs leveraging sustainable, naturally occurring materials. This study pioneers the use of split black gram (SBG) as a tribo-positive material for TENGs. SBG's effectiveness as a tribo-positive material stems from its abundance of oxygen-containing functional groups, as confirmed by FTIR analysis, facilitating electron donation during the triboelectric process. SBG offers compelling advantages, including widespread availability, cost-effectiveness, biodegradability, and hydrophobic and adhesive properties due to its richness in starch and protein, positioning it as an optimal choice for eco-conscious TENG manufacturing. The fabrication process of an SBG-TENG is not only economical and facile but also solvent-free, requiring no specialized tools. Demonstrating commendable performance, the SBG-TENG achieves a maximum power density of 15.36 μW/cm² at 1 MΩ, with an open circuit voltage of 84 V and short circuit current of 28 μA, comparable to recent studies. In practical applications, the SBG-TENG seamlessly integrates with LEDs and portable electronic devices via a full bridge rectifier, successfully powering them postcapacitor charging. Moreover, an autonomous lighting system is developed by embedding the SBG-TENG in a foot mat, enabling wireless light control through human stepping on the mat, introducing power-saving functionality for residential and office environments. In essence, the introduction of the SBG-TENG not only delivers cost-effectiveness but also minimizes the environmental impact by harnessing sustainable energy from food sources.