Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C)

Development of new generation cakes fortified with zinc oxide nanoparticles

This study aimed to develop new generation cakes that were fortified with calcined ZnO nanoparticles (CZnO), uncalcined ZnO nanoparticles (UCZnO), beads (B(CZnO)) synthesized by encapsulating the CZnO with sodium alginate (SA), and the beads (B(UCZnO)) synthesized by encapsulating the UCZnO with sodium alginate (SA) and investigated the zinc (Zn) release in fortified cakes in simulated body fluids (SBF). The present study represents a novel method for increasing intestinal absorption and bioavailability of dietary zinc with zinc nanoparticles for use in the preparation of Zn fortified cakes as a dietary supplement to compensate for zinc deficiency in humans. The results revealed that a rapid increase in the release time and rate in the SGF solution was noted in the UCZnO added cakes. It was attributed to increased intestinal absorption and bioavailability as a result of the ultra-small size of ZnO. Also, ZnO release kinetics in SBF was also studied and data were adjusted into different kinetic models involving zero-order, first-order, Higuchi, and Korsmeyer-Peppas models. The present investigation recommends adding UCZnO to the cakes to control and increase the release from the cakes.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05840-x.