Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications

被引：903
|
作者：
Perez Espitia, Paula Judith [1 ]
Ferreira Soares, Nilda de Fatima [1 ]
dos Reis Coimbra, Jane Selia [1 ]
de Andrade, Nelio Jose [1 ]
Cruz, Renato Souza
Alves Medeiros, Eber Antonio [1 ]
机构：
[1] Univ Fed Vicosa, Dept Food Technol, BR-36570000 Vicosa, MG, Brazil
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2012年 / 5卷 / 05期
关键词：
Zinc oxide; Nanocomposite; Synthesis; Antimicrobial activity; Active packaging application; Food safety; YEAST SACCHAROMYCES-CEREVISIAE; ZNO NANOPARTICLES; ANTIBACTERIAL ACTIVITY; ESCHERICHIA-COLI; CANCER-CELLS; HYDROGEN-PEROXIDE; OXIDATIVE STRESS; QUANTUM DOTS; ORANGE JUICE; SHELF-LIFE;
D O I：
10.1007/s11947-012-0797-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Zinc oxide (ZnO) is an inorganic compound widely used in everyday applications. ZnO is currently listed as a generally recognized as safe (GRAS) material by the Food and Drug Administration and is used as food additive. The advent of nanotechnology has led the development of materials with new properties for use as antimicrobial agents. Thus, ZnO in nanoscale has shown antimicrobial properties and potential applications in food preservation. ZnO nanoparticles have been incorporated in polymeric matrices in order to provide antimicrobial activity to the packaging material and improve packaging properties. This review presents the main synthesis methods of ZnO nanoparticles, principal characteristics and mechanisms of antimicrobial action as well as the effect of their incorporation in polymeric matrices. Safety issues such as exposure routes and migration studies are also discussed.
引用
收藏
页码：1447 / 1464
页数：18
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