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Antimicrobial and Toxicity Study of Zinc Oxide Sol–Gel Solution for Food Preservation Applications

Food technology is being envisioned as a hurriedly developing field as it has potential applications to revolutionize food security systems and retaining the conditions of the food quality. Ubiquitously bacterial contamination is considered as an unresolved problem in food preservation
 and packing. The present study is mainly focused on the antibacterial activity and toxicity study of zinc oxide (ZnO) solution prepared by sol–gel method for food preservation applications. The presence of zinc oxide is confirmed from the X-ray diffraction pattern (XRD) and UV-Visible
 absorption spectrum. Antibacterial and fungal activity of ZnO sol–gel solution is carried out using disc diffusion method and the superior antibacterial and antifungal behaviour of ZnO is observed. The minimal inhibitory concentration of ZnO solution is analysed and tartan with the McFarland
 standard. The non toxicity behaviour of ZnO is observed by the ZnO treated rat livers and intestine analysis. Foods are packed with ZnO coated aluminium (Al) foil and the preserved food is without any contaminations compared to the uncoated foil.