Synthesis, antibacterial activity, antibacterial mechanism and food applications of ZnO nanoparticles: a review

Abstract

Bacterial contamination reduces the shelf-life of foods and presents serious risks to human health. Nanotechnology provides the opportunity for the development of new antibacterial agents. Nano-inorganic metal oxides have shown the potential to reduce bacterial contamination of foods. When the particle size of materials decreases from the micrometre to the nanometre range, nano-functional properties such as diffusivity, mechanical strength, chemical reactivity and biological properties are improved. Significantly, ZnO has been used in many applications with particular success. Many studies have shown that ZnO nanoparticles have enhanced antibacterial activity. This review discusses the main synthetic methods, antibacterial activity, antibacterial mechanisms and food applications of ZnO nanoparticles.

Keywords:

• ZnO nanoparticles
• synthesis
• antibacterial activity
• antibacterial mechanism
• food applications

Acknowledgements

We wish to thank Date Palm Research Center, King Faisal University, Saudia Arabia, for providing references services.

Funding

This study was financially supported by the Xinmiao Talent Program of Zhejiang Province [grant number 2013R421006].