Nanozymes enable sensitive food safety analysis

Abstract

Food safety has become a subject of major concern in controlling food contamination and supervision. Effective detection and analysis methods need to be urgently exploited to cope with this grand global challenge. Among conventional methods for food safety analysis, enzyme-based biosensing methods serve a critical role in the monitoring of food safety. However, some long-lasting challenges, like high cost and low stability, hinder enzyme-based biosensing systems. In this regard, nanozymes with superior enzyme-like activity and special physical and chemical characteristics gradually emerge as excellent tools for quality and safety analysis in agricultural fields. In this review, recent advances made in the food safety analysis based on nanozymes are summarized. Firstly, an introduction of nanozymes containing their definition, classification, and modulation is provided. Subsequently, four main sensing modes used in nanozyme-based biosensing are discussed in detail. Taking advantage of nanozyme-based biosensing platforms, great achievements made in food safety are highlighted, where biological hazards, heavy metal ions, antibiotics, pesticide residues, and additives are involved. At last, personal views of the progress and perspective in this evolving field are proposed. This review not only shows great reference significance for the construction and application of nanozyme-based analysis methods but also promotes solutions to some challenges existing in food safety.