Nanozyme-based sensors for detection of food biomarkers: a review

Nanozymes have piqued the curiosity of scientists in recent years because of their ability to demonstrate enzyme-like activity combined with advantages such as high stability, inexpensive availability, robust activity, and tunable properties. These attributes have allowed the successful application of nanozymes in sensing to detect various chemical and biological target analytes, overcoming the shortcomings of conventional detection techniques. In this review, we discuss recent developments of nanozyme-based sensors to detect biomarkers associated with food quality and safety. First, we present a brief introduction to this topic, followed by discussing the different types of sensors used in food biomarker detection. We then highlight recent studies on nanozyme-based sensors to detect food markers such as toxins, pathogens, antibiotics, growth hormones, metal ions, additives, small molecules, and drug residues. In the subsequent section, we discuss the challenges and possible solutions towards the development of nanozyme-based sensors for application in the food industry. Finally, we conclude the review by discussing future perspectives of this field towards successful detection and monitoring of food analytes.

Automated summary

This article discusses the recent developments of nanozyme-based sensors for detecting biomarkers associated with food quality and safety. It provides a brief introduction to the topic and discusses the different types of sensors used in food biomarker detection. The article highlights recent studies on nanozyme-based sensors for detecting various food markers and also discusses the challenges and possible solutions towards the development of nanozyme-based sensors in the food industry. The review concludes by discussing the future perspectives of this field for successful detection and monitoring of food analytes.