Yang Renqing, Liu Zeyan, Chen Haili, Zhang Xinai, Sun Qing, El-Mesery Hany S, Lu Wenjie, Dai Xiaoli, Xu Rongjin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Faculty of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Jul 23;14(15):2580. doi: 10.3390/foods14152580.
The prosperity of enzyme-mimicking catalysis has promoted the development of nanozymes with diversified activities, mainly including catalase-like, oxidase-like, peroxidase-like, and superoxide dismutase-like characteristics. Thus far, the reported nanozymes can be roughly divided into five categories, comprising noble metals, metal oxides, carbon-based nanostructures, metal-organic frameworks, and covalent organic frameworks. This review systematically summarizes the research progress of nanozymes for improving catalytic activity toward sensing applications in food safety monitoring. Specifically, we highlight the unique advantages of nanozymes in enhancing the performance of colorimetric, fluorescence, and electrochemical sensors, which are crucial for detecting various food contaminants. Moreover, this review addresses the challenges faced in food safety detection, such as the need for high sensitivity, selectivity, and stability under complex food matrices. Nanozymes offer promising solutions by providing robust catalytic activity, adjustable enzyme-like properties, and excellent stability, even in harsh environments. However, practical implementation challenges remain, including the need for a deeper understanding of nanozyme catalytic mechanisms, improving substrate selectivity, and ensuring long-term stability and large-scale production. By focusing on these aspects, this review aims to provide a comprehensive overview of the current state of nanozyme-based sensors for food safety detection and to inspire future research directions.
模拟酶催化的蓬勃发展推动了具有多种活性的纳米酶的开发，这些活性主要包括类过氧化氢酶、类氧化酶、类过氧化物酶和类超氧化物歧化酶特性。迄今为止，报道的纳米酶大致可分为五类，包括贵金属、金属氧化物、碳基纳米结构、金属有机框架和共价有机框架。本文综述系统总结了纳米酶在食品安全监测传感应用中提高催化活性的研究进展。具体而言，我们强调了纳米酶在增强比色、荧光和电化学传感器性能方面的独特优势，这些对于检测各种食品污染物至关重要。此外，本文综述还讨论了食品安全检测中面临的挑战，例如在复杂食品基质下对高灵敏度、选择性和稳定性的需求。纳米酶通过提供强大的催化活性、可调节的类酶特性以及即使在恶劣环境下也具有出色的稳定性，提供了有前景的解决方案。然而，实际应用挑战仍然存在，包括需要更深入了解纳米酶催化机制、提高底物选择性以及确保长期稳定性和大规模生产。通过关注这些方面，本文综述旨在全面概述基于纳米酶的食品安全检测传感器的当前状态，并激发未来的研究方向。
