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Biosynthesis of Zinc Nanoparticles Using Star Anise and Evaluation of Their Antimicrobial Efficacy Against Microbes Isolated from Sheep Meat | ||
| Anbar Journal of Agricultural Sciences | ||
| Article 14, Volume 24, Issue 2, July 2026, Pages 452-467 PDF (3.99 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.32649/ajas.2025.163560.1781 | ||
| Authors | ||
| S. S. Daoud* ; M. S. Mahdi | ||
| Department of Food Science, College of Agriculture, Tikrit University, Iraq | ||
| Abstract | ||
| The study was conducted in the laboratories of the Food Science Department and the Central Laboratory at the College of Agriculture, Tikrit University. Its primary objective was the biosynthesis of zinc oxide nanoparticles (ZnO NPs) using star anise extract (Illicium verum) and the evaluation of their inhibitory effect against foodborne pathogenic bacteria, namely Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Salmonella. These microorganisms were identified through a range of morphological and biochemical tests, as well as VITEK system analysis. The green synthesis of zinc oxide nanoparticles using the aqueous star anise extract was confirmed by a clear color change in the reaction mixture. Specifically, within 20 minutes of adding the initial zinc oxide to the extract, the solution changed color from yellow to light brown, indicating the formation of nanoparticles. Further characterization using scanning electron microscopy (SEM) revealed that the biosynthesized zinc oxide nanoparticles were predominantly spherical, with particle sizes ranging from 25.4 to 78.4 nm. UV-Vis spectroscopy analysis of the aqueous extract of star anise treated with zinc oxide nanoparticles revealed a distinct absorption pattern. Upon the addition of zinc oxide nanoparticles (ZnO-NPs) to star anise, an absorption range of 280–900 nm was observed, peaking between 280 and 300 nm with an absorption rate of approximately 1.5 absorptivity units. Beyond this range, the absorption gradually decreased with increasing wavelength, approaching zero after 400 nm. Fourier transform infrared (FTIR) spectroscopy analysis of the same extract also revealed patterns. X-ray diffraction (XRD) analysis of the star anise extract treated with zinc oxide nanoparticles revealed patterns. The distinct crystalline structure indicates successful formation of nanoparticles with a defined crystalline structure. The aqueous extract of star anise alone exhibited varying antibacterial activity against bacteria isolated from meat. It showed significant inhibitory effects against Salmonella and Escherichia coli, but no significant activity was observed against Staphylococcus aureus or Pseudomonas aeruginosa. The zones of inhibition for Salmonella at concentrations of 125, 250, 500, and 1000 µg/ml were 1.8, 2.0, 3.8, and 3.8 cm², respectively. The compound demonstrated inhibitory activity against all tested bacterial strains. These results confirm the high antimicrobial potential of the plant-nanoparticle combination, particularly in suppressing the growth of meat-associated pathogens | ||
| Keywords | ||
| Nanocomposite; Zinc nanoparticles; Star anise; Microbes; Lamb meat | ||
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