Nanozymes

Abstract

Food is complex, and food hygiene and security are critical components. With increased consumer demand for safe and healthy food items, a plethora of new, multidisciplinary, and multifaceted concepts have developed in recent decades. Among standard approaches for food safety evaluation, enzyme-based biological sensing technologies play an important role in food safety monitoring. However, long-term problems, such as high cost and limited stability, impede enzyme-based biosensing devices. Aside from their medicinal efficacies, nanozymes are gaining popularity in the agrifood sector for safety and quality monitoring. These enzyme-mimetic nanoparticles have been demonstrated to identify and monitor food quality in real time while maintaining great selectivity, stability, dependability, and recyclability. Food-based applications, nanozymes derived from nanomaterials such as carbon, metals and their oxides, metal-organic frameworks, and others have significant advantages over natural enzymes. This study summarises current improvements in food safety assessment based on nanozymes.