Статья

Zinc Oxide Nanoparticles: Synthesis, Characterization, Modification, and Applications in Food and Agriculture

Xianqing ZhouGrain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaZakir HayatGrain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaDongdong ZhangGrain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaMengyao LiGrain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaHu SiGrain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaQiong WuGrain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaYufei CaoSinograin Xingang Depot Ltd. Company, Zhengzhou 451150, ChinaYing YuanSinograin Xingang Depot Ltd. Company, Zhengzhou 451150, China

2023en

ABI

Аннотация

Zinc oxide nanoparticles (ZnO-NPs) have gained significant interest in the agricultural and food industry as a means of killing or reducing the activity of microorganisms. The antibacterial properties of ZnO-NPs may improve food quality, which has a direct impact on human health. ZnO-NPs are one of the most investigated inorganic nanoparticles and have been used in various related sectors, with the potential to rapidly gain attention and increase interest in the agriculture and food industries. In this review, we describe various methods for preparing ZnO-NPs, their characterizations, modifications, applications, antimicrobial activity, testing procedures, and effects, including bactericidal and bacteriostatic mechanisms. It is hoped that this review could provide a better understanding of the preparation and application of ZnO nanoparticles in the field of food and agriculture, and promote their development to advance the field of food and agriculture.

Перевод пока недоступен

Идентификаторы

DOI: 10.3390/pr11041193

Цитирования и источники

Цитирований: 2Использованных источников: 0

Показатели — AkademScholar