Zinc oxide nanoparticles in food technology

To address health and environmental concerns associated with synthetic additives in modern food systems, sustainable, biosynthesized zinc oxide nanoparticles (ZnO NPs) offer a multifunctional alternative for food preservation, active packaging, and nutrient delivery. In fruit preservation and edible oils, ZnO NPs act as antimicrobial and antioxidant agents by generating reactive oxygen species, disrupting microbial membranes, and scavenging free radicals to prevent spoilage and oxidative rancidity (Ahmad & Sarbon, 2021; Mohammed et al., 2025; Sani et al., 2025). Incorporated into polymer matrices for active packaging, ZnO NPs create barrier films that interact with gases like ethylene to slow ripening and extend shelf life during distribution (Lubis et al., 2020; Santhosh & Sarkar, 2022). Additionally, their high surface area and solubility enable effective nanoencapsulation for bioactive compound delivery and micronutrient fortification in beverages and flour, significantly enhancing nutrient stability and intestinal absorption (Wang et al., 2022; Chen et al., 2025).