Evaluation Of Antimicrobial And Antioxidant Properties Of Green-Synthesized Zno Nanoparticles For ‘Ibadan’ Sweet Orange (Citrus Sinensis) Preservation

The demand for sustainable and effective methods for food preservation has led to the exploration of nanotechnology, particularly in the synthesis of zinc oxide (ZnO) nanoparticles.The analysis of the phytochemical constituents of neem leaf extracts shows that saponins has high yield of 17.15 mg/100g, followed by flavonoids which yielded 7.72 mg/100g, while steroids were least extracted with a record of 2.81 mg/100g.Saponins retained 16.20 mg/100g, flavonoids retained 7.41 mg/100g while steroids retained 2.04 mg/100g after synthesis to ZnO nanoparticles.This study investigates the antimicrobial and antioxidant properties of ZnO nanoparticles synthesized using neem (Azadirachta indica) leaf extract, emphasizing their application in extending the shelf life of perishable foods.The green synthesis method ensures eco-friendliness, while the bioactive properties of the nanoparticles provide enhanced preservation efficacy.The results demonstrate that the ZnO nanoparticles effectively inhibit microbial growth and mitigate oxidative spoilage, making them a promising candidate for food preservation applications.