A review of a colorimetric biosensor based on FeO nanozymes for food safety detection.

The issue of food safety poses a significant threat to human health. The colorimetric sensing method offers a highly sensitive response, visualization, and easy operation, making it highly promising for applications in the field of bioanalysis. FeO nanomaterials not only possess the advantages of a straightforward preparation method, customizable functionalities, and facile surface modification, but also exhibit excellent peroxidase activity. The colorimetric biosensor based on a FeO nanozyme is highly sensitive and has a low detection limit, making it widely recognized in the field of food safety detection. The review provides a summary of synthesis methods for FeO nanozymes and discusses the effects of different synthesis methods on their structures. Additionally, the catalytic mechanism of the FeO nanozyme and the influence of particle size, structure, pH, metal doping, and surface modifications on the peroxide activity are analyzed. Finally, we introduce the application of colorimetric sensors based on FeO nanozymes in detecting antioxidants, heavy metal ions, pesticides, antibiotics, foodborne pathogen toxins, and other food additives and contaminants. This review is expected to provide reference and inspiration for future research on food safety detection through colorimetric sensors based on FeO nanozymes.