College of Life Science & Technology, Xinjiang University, Urumqi, China.
The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China.
Crit Rev Food Sci Nutr. 2023;63(28):9330-9348. doi: 10.1080/10408398.2022.2065660. Epub 2022 Apr 22.
Nanozymes with excellent broad-spectrum antibacterial properties offers an alternative strategy for food preservation. This review comprehensively summarized the antibacterial mechanisms of nanozymes, including the generation of reactive oxygen species (ROS) and the destruction of biofilms. Besides, the primary factors (size, morphology, hybridization, light, etc.) regulating the antibacterial activity of different types of nanozymes were highlighted in detail, which provided effective guidance on how to design highly efficient antibacterial nanozymes. Moreover, this review presented elaborated viewpoints on the unique applications of nanozymes in food preservation, including the selection of nanozymes loading matrix, fabrication techniques of nanozymes-based antibacterial films/coatings, and the recent advances in the application of nanozymes-based antibacterial films/coatings in food preservation. In the end, the safety issues of nanozymes have also been mentioned. Overall, this review provided new avenues in the field of food preservation and displayed great prospects.
具有优异广谱抗菌性能的纳米酶为食品保鲜提供了一种替代策略。本综述全面总结了纳米酶的抗菌机制，包括活性氧 (ROS) 的产生和生物膜的破坏。此外，详细强调了调节不同类型纳米酶抗菌活性的主要因素（尺寸、形态、杂化、光等），为设计高效抗菌纳米酶提供了有效指导。此外，本综述详细阐述了纳米酶在食品保鲜中的独特应用，包括纳米酶负载基质的选择、基于纳米酶的抗菌薄膜/涂层的制造技术，以及纳米酶基抗菌薄膜/涂层在食品保鲜中的最新应用进展。最后，还提到了纳米酶的安全问题。总的来说，本综述为食品保鲜领域提供了新的途径，展示了广阔的前景。
