Green Synthesis of Zinc Oxide Nanoparticles Using Stingless Bee Honey and Comprehensive Characterization for Antifungal Activity

Azri Shahir, Rozman and Norhashila, Hashim and Bernard, Maringgal and Intan Syafinaz, Mohamed Amin Tawakkal and Khalina, Abdan and Akhmad, Sabarudin (2026) Green Synthesis of Zinc Oxide Nanoparticles Using Stingless Bee Honey and Comprehensive Characterization for Antifungal Activity. Journal of Food Process Engineering, 49 (6). pp. 1-14. ISSN 1745-4530

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Abstract

This study presents a novel approach for the green synthesis of zinc oxide nanoparticles (ZnO NPs) using stingless bee honey (SBH) as a bio-reducing and stabilizing agent. The green synthesis method was employed to reduce environmental impacts compared to conventional chemical methods. The synthesized ZnO NPs were comprehensively characterized using field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). The FESEM and TEM results confirmed the spherical morphology and uniform distribution of ZnO NPs. The XRD analysis demonstrated the formation of highly crystalline wurtzite-phase ZnO, while FTIR analysis confirmed the presence of functional groups responsible for nanoparticle stabilization. The cytotoxicity assessment using MTT assay revealed moderate toxicity of the ZnO NPs against normal and cancerous cells. The antifungal activity of ZnO NPs was evaluated in vitro against Aspergillus clavatus, showing significant inhibitory effects. The findings suggest that SBH-derived ZnO NPs have great potential as eco-friendly antifungal agents for biomedical and food packaging applications.

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