GREEN-SYNTHESIZED ZINC OXIDE NANOPARTICLES IN FOOD AND WATER SYSTEMS: APPLICATIONS IN STORED-PRODUCT PEST CONTROL, GRAIN, BIOCHEMISTRY, AND FOOD SAFETY: A NARRATIVE REVIEW

Abstract

Background: Ensuring sustainable food grain storage and maintaining food and water quality remain global challenges, particularly as conventional preservation and pest-control methods often disrupt ecological balance and raise human health concerns. Nanotechnology has emerged as a promising alternative, with zinc oxide nanoparticles (ZnO NPs) demonstrating notable potential due to their antimicrobial, photocatalytic, and protective functions. Green synthesis approaches offer an environmentally responsible pathway for producing ZnO NPs while reducing reliance on hazardous chemicals.

Objective: This narrative review aims to examine the green synthesis of ZnO NPs, evaluate their physicochemical and functional properties, and explore their applications in food systems, water treatment, and stored-grain protection.

Main Discussion Points: The review summarizes various plant-, microbe-, and algae-mediated synthesis strategies, highlighting their advantages in terms of cost, safety, and sustainability. It discusses the functional behavior of ZnO NPs in food and water matrices, including interactions with proteins, lipids, and carbohydrates, and outlines their insecticidal actions through physical abrasion, reactive oxygen species (ROS) generation, and enzymatic disruption. Their utility in food packaging, water purification, and post-harvest pest management is emphasized, alongside emerging toxicological insights defining safe exposure thresholds.

Conclusion: Green-synthesized ZnO NPs present a promising, eco-friendly alternative to chemical pesticides and preservatives, with broad applicability across food, agricultural, and environmental sectors. However, large-scale field trials and long-term safety assessments remain essential to establish standardized guidelines and fully harness their potential.