Green Synthesis of ZnO Nanoparticles Using Potato Extracts (Solanum tuberosum) As an Antibacterial Agent in the Active Packaging For Food Products

In this work, we have implemented an eco-friendly method for synthesis of zinc oxide nanoparticles (ZnO NPs) using potato extracts (Solanum tuberosum) as the natural bio-reductants and stabilizing agent. Meanwhile the zinc nitrate octahydrate (Zn[NO3] 2.6H2O) and ammonium hydroxide (NH4OH) were used as the precursor of ZnO NPs. The sediment of Zn(OH)2 was separated from the solvent using centrifuge, and further calcinated at the temperature of 500ºC so that formed ZnO nanoparticles. SEM micrograph of ZnO NPs shows the hexagonal shapes with particles size around 50–100 nm. The XRD spectra confirms that ZnO NPs exhibited well crystalline nature, however, there were impurity peaks caused by the potato extracts addition. From the FTIR analysis, we obtained the existence of another chemical compounds, denoting the presence of stabilizing and reducing agent from potato extract. Keywords: ZnO nanoparticles, green synthesis, antibacterial and active packaging