Synthesis, antibacterial activity, antibacterial mechanism and food applications of ZnO nanoparticles: a review.
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.
a College of Life and Environmental Sciences , Hangzhou Normal University , 310016 , Hangzhou , China.
Lu-E
LE
Shi
Zhen-Hua
ZH
Li
Wei
W
Zheng
Yi-Fan
YF
Zhao
Yong-Fang
YF
Jin
Zhen-Xing
ZX
Tang
D000900:Anti-Bacterial Agents / Q000138:chemical synthesis* / Q000494:pharmacology*; D005519:Food Preservation; D053768:Metal Nanoparticles / Q000737:chemistry*; D015034:Zinc Oxide / Q000138:chemical synthesis* / Q000494:pharmacology*
D000900:Anti-Bacterial Agents; D015034:Zinc Oxide