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

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