Zinc Nanoparticles and Nanocomposite Membrane Synthesized Using Leaves of Cinnamomum Tamala(Tejpatta) and Packaging Potential in Food Sector

Laxmi Bhatti, Meena Bagiyal and Sunita Khatak^*

Department of Biotechnology, University Institute of Engineering and Technology, Kurukshetra University, Kurukshetra-136119, Haryana, India.

Corresponding Author E-mail: sunitakhatak2019@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/3208

ABSTRACT: Zinc oxide nanoparticles were synthesized using leaves of Tejpatta (Cinnamomum tamala) readily available as local herb in India. First confirmation was made by change of color of plant extract into cream color solution for zinc nanoparticle synthesis. The plant used as capping and reducing agent showed absorption peak of 329.4nm for zinc nanoparticle. While FESEM analysis further validated the nature of nano-particle synthesized of tetrahedral and crystalline zinc nanoparticles. The plant parts can be exploited for drug development as the plant is available in plenty growing all over arid region. Nanobiotech has served in recent years and utilized natural polymers or polymeric films, which have overcome the side effects of synthetic packaging films available commercially. The safety assessment should be in agreement with scientific advisory committee before permitting to packaging industries. The texture, flavor, processing, shelf life and transport of foods will become economical to meet the demand of food safety for future generations. Generally regarded as safe, packaging materials can be considered for globalization and revolution in food packaging sector. The present investigation reports zinc nanoparticle synthesis where potent zone of inhibition were reported against standard pathogen S. aureus and nanocomposite membranes were synthesized using different polymeric components available in reach like gelatin, sodium alginate and agarose instead of cellulose. The research will be further supplemented with application of biomembrane synthesized in antimicrobial resistance offered to food products.

KEYWORDS: Biomembrane; nanocomposite membranes; Packaging; spoilage; shelf life

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