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

✍ Scribed by Shi, Lu-E; Li, Zhen-Hua; Zheng, Wei; Zhao, Yi-Fan; Jin, Yong-Fang; Tang, Zhen-Xing

• Book ID: 121487629
• Publisher: Taylor and Francis Group
• Year: 2014
• Tongue: English
• Weight: 463 KB
• Volume: 31
• Category: Article
• ISSN: 1944-0049
• DOI: 10.1080/19440049.2013.865147

✦ Synopsis

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.