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Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms

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Abstract

Single primary nanoparticles of zinc oxide (nanoZnO) tend to form particle collectives, resulting in loss of antimicrobial activity. This work studied the effects of probe sonication conditions: power, time, and the presence of a dispersing agent (Na4P2O7), on the size of nanoZnO particles. NanoZnO dispersion was optimized by response surface methodology (RSM) and characterized by the zeta potential (ZP) technique. NanoZnO antimicrobial activity was investigated at different concentrations (1, 5, and 10 % w/w) against four foodborne pathogens and four spoilage microorganisms. The presence of the dispersing agent had a significant effect on the size of dispersed nanoZnO. Minimum size after sonication was 238 nm. An optimal dispersion condition was achieved at 200 W for 45 min of sonication in the presence of the dispersing agent. ZP analysis indicated that the ZnO nanoparticle surface charge was altered by the addition of the dispersing agent and changes in pH. At tested concentrations and optimal dispersion, nanoZnO had no antimicrobial activity against Pseudomonas aeruginosa, Lactobacillus plantarum, and Listeria monocytogenes. However, it did have antimicrobial activity against Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus, Saccharomyces cerevisiae, and Aspergillus niger. Based on the exhibited antimicrobial activity of optimized nanoZnO against some foodborne pathogens and spoilage microorganisms, nanoZnO is a promising antimicrobial for food preservation with potential application for incorporation in polymers intended as food-contact surfaces.

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Acknowledgments

The authors gratefully acknowledge Mr. Nicholas J. Walker for providing language help and writing assistance. Financial support for this research was provided by a doctoral scholarship from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and a grant from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). Technical support for this research work was provided by INCT–Nanobiofar project. We appreciate the help with the stereoscopic microscope of Gilberto de Oliveira Mendes from the Microbiology Department at Federal University of Viçosa.

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Authors and Affiliations

  1. Department of Food Technology, Federal University of Viçosa, Av. P. H. Rolfs s/n, Campus Universitário, Viçosa, Minas Gerais, 36570-000, Brazil

    Paula Judith Perez Espitia, Nilda de Fátima Ferreira Soares, Débora M. Vitor, Jane Sélia dos Reis Coimbra, Nélio José de Andrade & Eber Antonio Alves Medeiros

  2. Department of Chemistry, Federal University of Viçosa, Av. P. H. Rolfs s/n, Campus Universitário, Viçosa, Minas Gerais, 36570-000, Brazil

    Reinaldo F. Teófilo

  3. Department of Chemistry, Federal University of Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brazil

    Frederico B. de Sousa & Rubén D. Sinisterra

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  1. Paula Judith Perez Espitia
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  2. Nilda de Fátima Ferreira Soares
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Correspondence to Nilda de Fátima Ferreira Soares.

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Espitia, P.J.P., Soares, N.F.F., Teófilo, R.F. et al. Optimized dispersion of ZnO nanoparticles and antimicrobial activity against foodborne pathogens and spoilage microorganisms. J Nanopart Res 15, 1324 (2013). https://doi.org/10.1007/s11051-012-1324-4

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