Application of some inorganic metal oxide nanoparticles to control in raw milk.

Background: Nanoparticles are regarded as magical bullets because of their exclusive features. Recently, the usage of nanoparticles has progressed in almost all aspects of science and technology due to its ability to revolutionize certain fields. In the field of food science and technology, the application of nanoparticles is being researched in many various areas thus provides the dairy industry with a variety of new attitudes for developing the quality, prolong shelf life, ensure the safety and healthiness of foods.

Aim: This study aimed to focus on the application of some inorganic metal oxide nanoparticles (zinc oxide (ZnO), magnesium oxide (MgO), and calcium oxide (CaO)) to control in raw milk and ensure its safety.

Methods: The antibacterial action of certain nanoparticles (ZnO, MgO, and CaO) with multiple concentrations (0.1, 0.05, 0.025, 0.0125, 0.006, and 0.003 mg/ml) was evaluated against strains in ultra heat treated (UHT) milk samples. Also, storage temperature and storage period effects were studied.

Results: The findings of the current research revealed that inorganic metal oxide nanoparticles had a significant antibacterial role against , in the following order; ZnO, MgO, and CaO, respectively. The antibacterial effect of inorganic metal oxide nanoparticles is more noticeable at lower temperatures.

Conclusion: Inorganic metal nanoparticles can be used in the food industry for the purpose of the control of and extension of the shelf life of dairy products