Sugar Free Fruit Composition Having Microbiologically Effective Amount of Zinc Oxide Nano Particles as Preservative

Invention relates to a method for Synthesis of ZnO nanoparticles by precipitation method is provided, ZnO nanoparticles, a 0.45 M aqueous solution of zinc nitrate (Zn (N03)2.4H20) and 0.9 M aqueous solution of sodium hydroxide (NaOH) are prepared in distilled water. Then, the beaker containing NaOH solution is heated at the temperature of about 55°C. The Zn (N03)2 solutions are added drop wise to the above heated solution under high speed stirring. The beaker is sealed at this condition for 2 h. The precipitated ZnO nanoparticles are cleaned with deionized water and ethanol and then dried in air atmosphere at about 60°C. In a most important aspect of the invention fruit jam comprising zinc oxide nanoparticles is prepared, without addition of sugar as an sweeting agent or as a preservative, which is being completely replaced by the ZnO nanoparticles. In another aspect of the invention, a method for the preparation of sugar free fruit jam containing ZnO is provided.
Status of Patent: Indian Patent Pending No.2146/MUM/2013