The recent development of nanozymes for food quality and safety detection

As potential mimics of natural enzymes, nanozymes can overcome many disadvantages associated with the use of natural enzymes, such as the need for complex preparation and purification processes, high cost, poor stability, and low recycling efficiency. Utilizing the unique advantages of nanomaterials, nanozymes have been widely used in biosensing, environmental protection, disease diagnosis and treatment, etc. Among these applications, biological detection is a hot research area that researchers are interested in. Although a lot of studies have been carried out on the topic of nanozyme-based biological detection, there are few reviews on the application of nanozymes in food quality and safety detection. This paper systematically introduces the latest research progress relating to nanozymes in the field of food quality and safety detection in recent years, including the detection of ions, common functional factors, toxins, antibiotics, and bacteria. Finally, we analyze the challenges associated with nanozyme use in the field of food analysis. We hope that this review will be of great significance for understanding the properties of nanozymes and for developing novel nanomaterials with enzyme-mimicking activities for food analysis.

Automated summary

Nanozymes, as potential mimics of natural enzymes, have overcome many disadvantages associated with natural enzymes, being widely used in biosensing, environmental protection, disease diagnosis and treatment. However, their application in food quality and safety detection is limited and there is a lack of comprehensive reviews on this area. This paper systematically introduces the latest research progress of nanozymes in food quality and safety detection and analyzes the challenges associated with their use in this field.