Portal de Periódicos da CAPES

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

2013; Taylor & Francis; Volume: 31; Issue: 2 Linguagem: Inglês

10.1080/19440049.2013.865147

1944-0049

Lu‐E Shi, Zhenhua Li, Wei Zheng, Yifan Zhao, Yong-Fang Jin, Zhen‐Xing Tang,

Advanced Nanomaterials in Catalysis

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.