Colorimetric sensor arrays constructed by novel LTP-prepared amorphous CoO nanozymes with high laccase-like activity for the intelligent identification of phenolic compounds in food.

Distinguishing between natural antioxidant phenolic compounds or contaminants in food matrices is crucial for ensuring food quality and safety. In this context, nanozyme-based sensors have emerged as promising tools, demonstrating significant potential for effective detection and discrimination. However, the construction of multifunctional, low-cost nanozyme-biosensors with high catalytic activity remains a key challenge. This study presents a dielectric barrier discharge (DBD) plasma approach to synthesize amorphous CoO (a-CoO) laccase-like nanozyme using Co-MOF. The a-CoO exhibited laccase-like activity through Co/Co redox pairs and CoO active sites, mimicking natural laccase's coordination environment. Leveraging its catalytic versatility, stability, and pH-dependent substrate affinity, a new type of sensor array was developed for sensitive (0.1-12 μM) discrimination of various phenolic compounds. Integration with smartphone imaging and machine learning enabled real-sample analysis. As such, this work offers a scalable low-temperature plasma (LTP)-based nanozyme fabrication strategy and expands applications in biosensing and food safety inspection.