Effective control of microbial spoilage in soybeans by water-soluble ZnO nanoparticles

The microbial spoilage of soybeans during soaking process severely deteriorates the quality of soybean products and threatens human health. Herein, water-soluble aminated zinc oxide nanoparticles (ZnO NPs) were developed to effectively control the microbial spoilage in soybeans during soaking. ZnO NPs achieved significant inactivation of three dominant spoilage bacteria ( bacillus cereus , bacillus megaterium and enterococcus faecium ) isolated from the deteriorated soybeans, which could adhere to the bacterial surface and damage the cell wall/membrane, but also generate large amounts of reactive oxygen species (ROS). Compared to two commercial ZnO, water-soluble ZnO exhibited superior antibacterial properties due to producing more ROS and bacteria-adhered ability. After ZnO NPs treatment, the content of the residual Zn (51.1 mg/kg) in soybeans was the safety standards of Zn element in soybeans products for human). Therefore, the water-soluble ZnO NPs showed great potentials as efficient and safe antimicrobial agents for soybeans preservation during soaking process.