Bottlebrush anthocyanin-mediated green synthesis of ZnO nanoparticles and their integration into functional paper for multifunctional ammonia sensing and food quality monitoring.

Green synthesis has garnered significant attention in recent years due to its sustainable and environment friendly approach to nanoparticle production. Numerous studies have explored the use of plant extracts as both reducing and stabilizing agents in the synthesis of zinc oxide (ZnO) nanoparticles (NPs). Here, Bottlebrush flower extract acts as a capping agent and reducing agent, as evidenced by its presence on the surface of ZnO nanoparticles. Absorption spectroscopy and X-ray Diffraction (XRD) techniques were used to characterize the bio-synthesized ZnO nanoparticles. The mean zeta potential value indicates that the prepared nanoparticles are moderately stable. The hydrodynamic diameter of zinc oxide nanoparticles in suspension was measured by DLS techniques. TEM analysis shows that the average particle size of the synthesized nanoparticles is 32 nm. The antioxidant activity of ZnO nanoparticles is also observed, which increases with increase in concentration of ZnO NPs. The synthesized ZnO NPs show antibacterial and antioxidant activity also. The fabricated ZnO NPs demonstrate high sensitivity and selectivity towards ammonia, making them highly suitable for food applications. A ZnO based paper sensor was successfully employed to check chicken freshness through color response test. Thus, bio derived ZnO nanomaterials serve as an environmentally friendly, cost effective, sustainable solution in sensing applications.