Green synthesis of zinc oxide nanoparticles using Cananga odorata essential oil and its antibacterial efficacy in vitro and in vivo

Zinc oxide (ZnO) nanostructure exhibits antimicrobial properties, which have prompted more research on their bactericidal effect against foodborne pathogens. The present work focused on the green synthesis of ZnO nanoparticles (ZnO NPs) using Cananga odorata essential oil. The synthesized ZnO NPs were characterized by XRD, UV–Vis spectroscopy, zeta potential, SEM, and FT-IR analysis. The bactericidal activity of biosynthesized ZnO NPs was tested against Pseudomonas aeruginosa and Staphylococcus aureus. The in vitro results indicate that ZnO NPs have excellent antibacterial activity and that the bactericidal and bacteriostatic mechanisms are based on ROS production and depend on its penetration and interaction with bacterial cells. Moreover, ZnO NPs were found to be non-toxic to Caenorhabditis elegans, an in vivo animal model, up to 1 g/L and exert antibacterial activity by reducing the growth and colonization of pathogens. By reducing pathogen virulence, ZnO NPs significantly improved worms' physiological functions such as pharyngeal pumping, body length, reproduction, and movement. The competitive effect of ZnO NPs against pathogenic bacteria increased the gut-barrier integrity of C. elegans. The most interesting observation was noted that ZnO treatment increased the mean survival rate of P. aeruginosa and S. aureus infected C. elegans by 56.6 % and 62.4 %, respectively. As an outcome, our study proved that green synthesized ZnO NPs exhibit remarkable biological properties and can be used as an efficient bactericidal agent against foodborne pathogens.