Synthesis of ZnO nanoparticles using Theobroma cacao L. pod husks and their antibacterial activities against foodborne pathogens

Sarillana Z. C., . and Fundador E. O., . and Fundador N. G., . Synthesis of ZnO nanoparticles using Theobroma cacao L. pod husks and their antibacterial activities against foodborne pathogens. pp. 102-109. ISSN 22317546

Zinc oxide nanoparticles (ZnONPs) with antimicrobial properties have potential applications in the food industry. In the present work the biosynthesis of ZnONPs was carried out using Theobroma cacao L. pod husk extract. UV-Vis spectroscopy confirmed NP formation by the presence of a peak in the range of 390 - 360 nm. Different parameters affecting the biosynthesis were assessed. A temperature of 28C and pH of 7 were the best conditions for the formation of small-sized NPs. The antibacterial activity of ZnONPs was evaluated using the resazurin microtiter assay. The minimum inhibitory concentrations of ZnONPs for Escherichia coli and Staphylococcus aureus were 6.25 and 12.5 g/mL respectively. ZnONPs were more potent than chloramphenicol suggesting that they are effective against chloramphenicol-resistant bacteria. Based on scanning electron microscopy and transmission electron microscopy the ZnONPs were irregular in shape with an average size of 81 nm. The results of the present work provide a simple cost-effective and eco-friendly method for the large-scale production of ZnONPs. Moreover the study highlights the potential of ZnONPs as an antimicrobial agent that can be applied to food packaging systems textiles and medical devices.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

Zinc oxide nanoparticles (ZnONPs) with antimicrobial properties have potential applications in the food industry. In the present work the biosynthesis of ZnONPs was carried out using Theobroma cacao L. pod husk extract. UV-Vis spectroscopy confirmed NP formation by the presence of a peak in the range of 390 - 360 nm. Different parameters affecting the biosynthesis were assessed. A temperature of 28C and pH of 7 were the best conditions for the formation of small-sized NPs. The antibacterial activity of ZnONPs was evaluated using the resazurin microtiter assay. The minimum inhibitory concentrations of ZnONPs for Escherichia coli and Staphylococcus aureus were 6.25 and 12.5 g/mL respectively. ZnONPs were more potent than chloramphenicol suggesting that they are effective against chloramphenicol-resistant bacteria. Based on scanning electron microscopy and transmission electron microscopy the ZnONPs were irregular in shape with an average size of 81 nm. The results of the present work provide a simple cost-effective and eco-friendly method for the large-scale production of ZnONPs. Moreover the study highlights the potential of ZnONPs as an antimicrobial agent that can be applied to food packaging systems textiles and medical devices.

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Item Type:	Article
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Pods
AGROVOC Term:	Cocoa husks
AGROVOC Term:	Cocoa (plant)
AGROVOC Term:	Biosynthesis
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	antimicrobial agents
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9648

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