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Investigating the Antibacterial Activity of ZnO Nano-particles Suspension Containing Acetic Acid against Staphylococcus aureus in Mango Juice
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Yadullah Edalatpanah   , Freshteh Rahdan * , Abolfazl Nematipour , Mohammad Ghasem Keshavarz Khoob , Iraj Bahrebare , Mahshid Zahedi zadeh |
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Abstract: (7649 Views) |
| Background and Objectives: Zinc oxide (ZnO) nano-particles have been proven to have strong antibacterial activity against food borne pathogens. The practical applications of different concentrations (Control, 0, 1, 2, 4, 6 and 8 mM) of ZnO suspensions containing 1% acetic acid were investigated against the pathogenic bacteria like Staphylococcus aureus.
Materials and Methods: The projects of laboratory and field number 3 were repeated. The order of 1% acetic acid, and the 6 mM and 8 mM suspension concentrations of zinc oxide nanoparticles containing acetic acid was/were used as antibacterial juices. The experiments were repeated three rounds. The data were analyzed by ANOVA software, and the P<0.05 level of significance was identified.
Results: The results also exhibited that ZnO and acetic acid had inhibitory effect on the growth of all strains during the
24 h culture period in mango juice, as compared to the control experiment, which was further confirmed in the liquid culture.
Conclusions: This is the first report describing the antibacterial activity of ZnO NPs in mango juices that showed the potential of these nano-particles for use as an antibacterial agent in the food industry.
Keywords: Antibacterial, Acetic acid, Food, Nano-particles, Mango juice, Zinc oxide |
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| Keywords: Antibacterial, Acetic acid, Food, Nano-particles, Mango juice, Zinc oxide |
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Full-Text [PDF 101 kb]
(4718 Downloads)
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Article type: Research |
Subject:
Nutrition
Received: 2014/11/13 | Accepted: 2015/01/21 | Published: 2015/01/21
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