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Chapter 10 Shayista et al., 2024
NANOZYMES: A CATALYST FOR SENSING AND ASSURING
FOOD SAFETY
Shayista H1, Syed Baker2, Niranjan Raj S2, Nagendra Prasad M N1*
1Department of Biotechnology, JSS Science and Technology University
2Department of Studies in Microbiology, Karnataka State Open
University, Mukthagangothri, Mysore, Karnataka, India.
Corresponding author:mnnagendraprasad@sjce.ac.in
Abstract
Advancements are consistently pursued in the field of food science
and technology, and have ensured the objective of enhancing the quality,
safety, and sustainability of food products. The integration of
nanotechnology with enzymology has given rise to nanozymes, which are
nanoscale structures that are fabricated using enzymes or enzyme
mimetics. These nanozymes are nano-enzymes that have attracted
significant interest due to their potential to bring about a paradigm shift in
multiple dimensions of food processing and development. Traditional
enzymes have long been instrumental in enhancing the attributes of food,
from flavor modification to texture optimization and nutrient enhancement.
However, nano-enzymes introduce a transformative dimension by
capitalizing on nanoscale materials and structures. These nanostructures
exhibit unique properties, including enhanced stability, heightened catalytic
activity, and the ability to precisely target specific reactions within food
systems. This amalgamation of nanotechnology and enzymology presents a
promising avenue for overcoming some of the persistent challenges in the
food industry.
This chapter aims to provide an in- depth exploration of
nano-enzymes in the context of food science and technology. It will
comprehensively examine their types, characteristics, principles of
detection of contaminants and pathogens using Nanozyme, applications,
characterization techniques, safety considerations, and the potential
implications for food product development. By elucidating the diverse roles
and capabilities of nano-enzymes, this review seeks to offer valuable
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insights into their role as catalysts of innovation in the food industry, delves
into the intriguing realm of nanozymes, shedding light on their origins,
properties, and the transformative impact they hold for diverse scientific
applications in the food industry.
Keywords: Nanotechnology; Nanoparticles; Detection; Nanosensor.
1. INTRODUCTION
In the world of cutting edge nanotechnology, researchers are
continually exploring innovative ways to mimic the remarkable functions of
natural enzymes. One such breakthrough in the realm of nanoscience is the
development of nanozymes. Nanozymes, short for "nanomaterial-based
enzymes," are a class of nanomaterials that exhibit enzyme-like catalytic
activity, akin to their biological counterparts (Cavalcante et al., 2021). These
miniature powerhouses have captivated scientists and engineers with their
potential to revolutionize various fields, including medicine, environmental
science, and industry (Meng et al., 2020). Nanozymes offer a unique blend of
properties, combining the versatility of nanomaterials with the catalytic
powers of enzymes, opening up a world of possibilities for applications
ranging from disease diagnosis and treatment to environmental remediation
and beyond (Huang et al., 22019).
Nanozymes represent a remarkable convergence of nanotechnology
and enzymology. Nanozymes owe their inception to the quest for innovative
solutions to challenges in fields as diverse as healthcare, environmental
protection, and industry (Soriano, 2018). Researchers sought to harness the
unique catalytic capabilities of natural enzymes, which play critical roles in
countless biological processes, and replicate them on the nanoscale. This
endeavor was driven by the desire to overcome some of the limitations
associated with biological enzymes, such as their sensitivity to
environmental conditions and high production costs. Nanozymes emerged
as a synthetic alternative capable of offering robust and versatile catalytic
activity, while also being more resilient and cost effective (Wu et al., 2019).
Nanozymes thus derived their name from their remarkable ability to
mimic the catalytic behavior of enzymes, these artificial enzymes are
typically crafted from various nanomaterials, including metal nanoparticles
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(e.g., gold, silver, platinum) (Lee et al., 2022), metal oxides (e.g., manganese
oxide, cerium oxide, vanadium oxide, cobalt oxide, copper oxide)
carbon-based materials (e.g., graphene, carbon nanotubes) (Wang et al.,
2016a). Their catalytic activity can be finely tuned and controlled by
manipulating factors such as size, shape, surface chemistry, and
composition of the nanomaterials (Huang et al., 2019).
One of the defining features of nanozymes is their versatility. They
can catalyze a wide range of chemical reactions, from the breakdown of
harmful pollutants to the detection of disease biomarkers (Thakur and
Kumar, 2022). Unlike biological enzymes, nanozymes are often more robust
and resistant to harsh environmental conditions, making them suitable for
various applications in extreme environments (Elegbede and Lateef, 2021).
Thus, nanozymes represent a remarkable intersection of nanotechnology
and enzyme biology. Their ability to catalyze reactions with precision and
efficiency, combined with their adaptability and resilience, makes them a
formidable force in addressing complex challenges across various scientific
disciplines.
2. FUNDAMENTALS OF NANOZYME-BASED DETECTION
Nanozymes can mimic various enzymes, including superoxide
dismutase (SOD), catalase (CAT), oxidase (OXD), peroxidase (POD), glucose
oxidase (GOX), and more (Zhang et al., 2021). For instance, magnetic
nanoparticles like Fe3O4can mimic POD, converting a substrate into an
oxidized product in the presence of hydrogen peroxide (H2O2) (Zhang et al.,
2022). Nanoceria can act as either an OXD alternative, directly oxidizing
specific substrates, or as a CAT mimic, facilitating the decomposition of
H2O2(Rozhin et al., 2021). Gold nanoparticles (AuNPs) exhibit GOX-like
activity, breaking down glucose into gluconic acid and H2O2(Lin et al., 2014).
Recent research suggests that these diverse nanozyme activities arise from
a multitude of active nanostructures. These structures precisely manipulate
the arrangement of atoms inside, facilitating redox cycles and electron
transfer during catalysis (Lord et al., 2021).
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Figure 1 Nanozymes mimicking various enzymes like superoxide dismutase
(SOD), catalase (CAT), oxidase (OXD), peroxidase (POD) and their
applicability in various fields.
A wide range of functional nanomaterials exhibits enzyme
properties, including carbon-based structures (fullerenes, graphene,
nanodots, and nanotubes), metal nanoparticles (Au, Ag, Pt, Pd, Cu, Fe, and
Co), nanostructured metal oxides (Fe3O4, CeO2, TiO2, etc.), and emerging
advanced materials such as inorganic-organic composites (IOCs), molecular
organic frameworks (MOFs), metallic chalcogen compounds, nanohybrids
and nanocomposites are at the forefront of current innovation (Wang et al.,
2016a; Wang et al., 2016b; Lee et al., 2022; Diez et al., 2022). This diverse
community of nanozymes forms a solid foundation for practical
explorations in various fields.
Over the past few years, nanozymes have experienced a surge in
their utilization within the agricultural and food sectors, predominantly in
detection methodologies (Zhang et al., 2019). These detection approaches
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harness the catalytic functions of nanozymes, mimicking POD, OXD, CAT, or
GOX, in a variety of manners. Results are commonly obtained through cues
like alterations in color, electrochemical reactions, fluorescence, or
chemiluminescence (Ahangari et al., 2021). Strategies reliant on nanozymes
for detection exhibit significant potential in elevating the safety and quality
evaluation standards in the realm of agriculture and food (Ahangari et al.,
2021).
3. NANOZYMES AS INDICATOR LABELS
Nanozymes Utilized as Signal Markers, with the objective of
establishing a quantitative correlation between the concentration of the
analyte and the existence of nanozymes. This method frequently entails
tagging nanozymes with suitable identification components, including
Immune proteins, nucleic acid ligands, inactivated virus carriers,
antibacterial substances, or antimicrobial peptides (Ji et al., 2023).
In essence, nanozyme tagging strategies offer several advantages.
They can replace conventional enzyme tags in immunoassays, enhance
probe materials in colorimetric detections, and collaborate with novel
recognition elements for detecting previously unexplored targets (Lin et al.,
2022). Consider the application of nanozymes in enzyme-linked
immunosorbent assays (ELISA) and lateral flow immunoassays (LFIA) (Gao et
al., 2020; Calabria et al., 2021). ELISA is a widely used biochemical assay,
while LFIA is a point-of-care bioassay conducted on paper-based devices
(Gao et al., 2020; Calabria et al., 2021).
In a typical sandwich ELISA, the target analyte is initially captured
through a specific interaction with immobilized capture antibodies on an
ELISA plate. Subsequently, detection antibodies, often conjugated with
horseradish peroxidase (HRP), bind to the captured analytes, facilitating a
color reaction with a substrate after washing steps. The resulting
colorimetric signal is directly proportional to the amount of target analytes
(Gao et al., 2020).
In the context of ELISA, nanozymes, particularly those with POD or
OXD-like properties, can replace HRP as a signal tag (Dong et al., 2019). This
substitution leads to a nanozyme-based ELISA (NLISA) assay, offering
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distinct advantages over traditional ELISA (Dong et al., 2019). NLISA
methods tend to exhibit higher reproducibility due to nanozymes'
resistance to activity loss during labeling or washing steps. Additionally,
NLISA methods do not require the addition of unstable H2O2as a
co-substrate when using OXD-like nanozymes (Mujtaba et al., 2022).
Furthermore, NLISA assays can achieve higher sensitivity due to the robust
catalytic abilities of nanozyme tags, which can surpass HRP, whether used
individually or in combination with other nanozymes (Huang and Sun, 2021).
NLISA also proves to be more versatile, as nanozymes exhibit greater
durability in harsh environments compared to HRP. Nanozymes can
function over a broad pH range, while HRP's optimal working pH range is
limited. Nanozymes also exhibit superior temperature resistance (Huang
and Sun, 2021).
In Lateral Flow Immunoassay (LFIA), the visual signal primarily relies
on the aggregation of inherently colored nanoparticles like gold
nanoparticles (AuNPs). However, this signal may fail to manifest if the NP
concentration is too low to be visible (Razo et al., 2021) . In order to address
this constraint and augment the efficacy and sensitivity of LFIA, nanozymes
are integrated as signal markers into detection systems, leading to the
development of Nanozyme-Enhanced LFIA (N-LFIA) (Su et al., 2022). N-LFIA
follows the same basic LFIA procedures but introduces a critical
enhancement. After the LFIA steps, N-LFIA involves the addition of typical
colorimetric substrates onto the test line (T-line), where nanozymes have
accumulated in the presence of analytes. This additional step significantly
amplifies the signal on the T-line through nanozyme catalysis, addressing
the issue of low sensitivity (Su et al., 2022). These advancements represent
significant strides in immunodetection, offering improved sensitivity and
the potential for rapid and reliable point-of-care diagnostics (Huang and
Sun, 2021).
Apart from the tagging strategies previously mentioned, nanozyme
tags are widely utilized in a variety of immunoassays and similar analytical
techniques. These nanozyme tags offer remarkable flexibility and have been
integrated into numerous scientific studies. For instance, in one study, Wu
et al., developed a colorimetric aptasensor platform designed for the
detection of Salmonella enterica serovar typhimurium. They employed
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POD-like ZnFe2O4-reduced graphene oxide nanostructures (ZnFe2O4/rGO)
as unique signal tags. The detection process relied on the formation of a
complex involving aptamers, the target bacteria, and ZnFe2O4/rGO ( Wu et
al., 2017). In another case, a "sandwich" detection method was established
for Listeria monocytogenes. This method utilized vancomycin as the
recognition agent and aptamer-modified Fe3O4nanoparticle clusters (NPCs)
as the signal nanoprobe. This aptamer-nanozyme probe exhibited a strong
binding affinity for target bacterial cells, with the added benefit of enhanced
detection sensitivity compared to individual Fe3O4nanoparticles (Su et al.,
2022). In a different approach, researchers employed POD-like MnO2
nanosheets (NS) conjugated with a specific nonapeptide-fusion protein
pVIII as a tag in sandwich immunoassays for detecting Vibrio
parahaemolyticus (Liu et al., 2018). Furthermore, in another study, CAT-like
Pt nanoparticles (Pt NPs) modified with aptamers were utilized as signal
tags in a pressure-based SpinChip for the purpose of pathogen detection
(Liu et al., 2020). These examples clearly illustrate the wide-ranging
applicability and adaptability of nanozyme indicator tags across a spectrum
of detection methods.
4. NANOZYMES: VERSATILE SENSING ELEMENTS WITH MULTIFACETED
CAPABILITIES
Nanozymes, characterized by their enzyme-like properties and
inherent nanostructured composition, have emerged as versatile sensing
elements in the realm of analytical chemistry. These nanomaterials offer a
range of functions that extend beyond their catalytic capabilities, leading to
the development of high-performance detection platforms. Notably, their
magnetic properties, exemplified by Peroxidase-mimicking iron oxide
nanoparticles, facilitate streamlined assay protocols via magnetic isolation,
replacing the need for intricate centrifugation techniques (Menon et al.,
2022). An illustrative model is the wash-free NLISA assays employing
magnetic separation of POD-like iron oxide Magnetic nanoparticles (MNPs),
streamlining the detection process (Ma et al., 2023). Additionally,
Nanozymes display an appealing capacity for interfacial adsorption,
enabling the direct identification of analytes while bypassing the complex
tagging procedures linked to antibodies or aptamers (Wu et al., 2021).
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Figure 2 advantages of nanozymes thus favoring the wide-ranging
applicability and adaptability.
Recent progress encompasses a colorimetric sandwich-style
identification of foodborne pathogens achieved by the direct adsorption of
bacterial cells onto hybrid nanoflowers featuring peroxidase-mimicking
hemin-concanavalin A, followed by separation utilizing magnetic beads
adorned with antibodies (Subramani et al., 2022). Furthermore, some
nanozymes are harnessed for their fluorescence properties, offering
real-time monitoring of catalytic reactions, as exemplified by the
bifunctional PA-Tb-Cu MOF nanozyme for H2O2determination (Li et al.,
2018). Their light sensitivity, which results in heightened functionality and
detection precision when exposed to light, is utilized in diverse assays,
including the light-responsive nanozyme composed of silver
iodide-chitosan nanoparticles. This contributes to the development of an
innovative photocathodic immunosensor with increased sensitivity (Xu et
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al., 2019). In addition, nanozymes hold promise as raw materials for additive
manufacturing, as demonstrated by the fabrication of a 3D-printed,
nanozyme-incorporating multi-well plate for high-throughput
determination of glucose in food samples (Su and Chen, 2017). Moreover,
nanozymes have been employed in stimulated degradation and
surface-enhanced Raman scattering, contributing to the development of
versatile detection platforms (Mu et al., 2022). While numerous
extraordinary functions of nanozymes await discovery and practical
application, their multifunctionality and unique attributes continue to drive
innovation in the field, offering remarkable potential for the future.
Nanozymes serve as powerful signal amplifiers in the realm of food
detection assays by leveraging their catalytic capabilities. For instance, A
colorimetric assay for Staphylococcal enterotoxin B (SE-B) integrated an
immunoreaction on peroxidase-like gold nanoclusters (Au NCs) and
chitosan composite membrane with coloured gold nanoparticles (AuNPs) as
signal indicators (Xie et al., 2019). This ingenious approach connected the
nanozyme-involved immunoreaction to the formation of AuNPs based on
H2O2, allowing nanozyme activity to modulate the growth of these signalling
AuNPs (Xie et al., 2019). Additionally, A highly efficient signal amplification
method was employed in an immunochromatographic assay for Salmonella
enteritidis, achieved through the oligonucleotide gold nanoparticles (AuNPs)
(Quintela et al., 2019). Yet in another study the clustering of AuNPs,
facilitated by a conventional catalytic substrate (OPD), was ingeniously
utilized in a swift colorimetric assessment for Listeria monocytogenes (Liu et
al., 2018a). These inventive strategies illustrate how nanozymes, with their
catalytic prowess, seamlessly collaborate with other functional
nanomaterials to enhance analytical applications, shedding light on the
versatility of these nanomaterials in signal amplification in food quality and
safety detection.
While the exploration of nanozymes in detection is still in its
infancy, there is compelling evidence to suggest that these nanomaterials
can play a pivotal role in the development of innovative detection platforms
through alternative avenues. For instance, the utilization of Co3O4/rGO
nanocomposites as an effective artificial phosphotriesterase demonstrated
their capacity for simultaneous detection and degradation of harmful
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paraoxon. In this scenario, paraoxon served as the catalytic substrate for the
Co3O4/rGO phosphotriesterase, producing detectable hydrolyzate with a
distinct UV-vis absorption peak. Simultaneously, paraoxon contaminants
were significantly decomposed during the detection process, illustrating the
dual functionality of nanozymes in both detection and detoxification (Wang
et al., 2017). Similarly, a novel approach using Janus micromotors for the
inspection and degradation of persistent diphenyl phthalate (DPP)
pollutants in food samples (Rojas et al., 2016). The self-propulsion of
catalytic Mg/Au micromotors led to the generation of hydrogen
microbubbles and hydroxyl ions, facilitating the degradation of DPP, which
could be quantified using screen-printed electrodes. In this manner, these
nanocatalysts not only serve as intelligent sensing elements but also as
efficient detoxification agents for common food contaminants (Rojas et al.,
2016). Furthermore, recent developments have showcased various
enzyme-like nanostructures capable of addressing issues related to
organophosphorus nerve agents, organic compound intoxication, and
foodborne pathogen infections (Sharma et al., 2023). This emerging body of
research suggests that nanozyme-based platforms hold the potential to
offer additional functionalities when sensing such diverse targets. The
exploration of unconventional roles for nanozymes aligns with the growing
interest in creating versatile, all-in-one sensing platforms that address
complex challenges in food quality and safety (Sharma et al., 2023).
5. NANOZYMES HAVE THE POTENTIAL TO REVOLUTIONIZE
NUMEROUS APPLICATIONS IN THE FIELD OF FOOD SAFETY
Nanozymes hold the promise of transforming various applications
within the realm of Food Safety. following are the ways their application are
enhanced:
5.1. Detection of Contaminants
Ensuring food safety is of utmost importance, with the detection of
food contaminants serving as a critical component in this endeavor. These
contaminants can encompass a wide array of harmful substances, whether
intentionally or accidentally introduced during food production or
processing. These substances can be chemical or microbiological in nature,
arising from both natural sources and manufacturing processes. Unlike the
analysis of food composition, the permissible limits for food contaminants
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are set at notably low levels due to their potential for toxicity and adverse
effects on consumer health (Rather et al., 2017).
One specific example of food contamination is the presence of
hydrogen peroxide (H2O2) in milk. While H2O2is sometimes employed as a
food preservative and a means to combat bacterial growth, excessive levels
of H2O2in milk can lead to a reduction in nutritional value and pose health
risks, including gastrointestinal and neurodegenerative disorders for
consumers (Ponnampalam et al., 2022). International organizations such as
the World Health Organisation and The Food and Agriculture Organization
have established stringent allowable limits for H2O2content in milk to
safeguard consumers well-being, with a typical limit set at 0.05% (w/w)
(Ivanova et al., 2019). Various methods have been developed to accurately
determine H2O2concentrations in dairy milk products. Among these,
colorimetric assays are frequently utilized in nanozyme-based techniques.
For instance, a recent approach introduced by researchers involved the use
of a peroxidase-mimicking iron-doped CuSn(OH)6microsphere nanozyme,
in conjunction with a substrate known as TMB, to facilitate the rapid
detection of H2O2, making it a valuable tool for H2O2quantification (Naqvi
and Hussain, 2022). While colorimetric detection methods have shown
promise, there is a continued quest for even greater sensitivity. In this
pursuit, fluorescence-based methods have emerged as a compelling
alternative. Researchers have successfully developed a peroxidase-like
metal-organic framework (MOF) nanozyme, referred to as PA-Tb-Cu MOF,
capable of real-time fluorescence intensity adjustments in response to
varying H2O2concentrations. This innovation has enabled the detection of
H2O2at deficient concentrations (Pietrzak and Ivanova, 2021). These
breakthroughs illustrate the growing role of nanozymes in the development
of highly sensitive detection methods for monitoring food contaminants,
further advancing food safety protocols and reinforcing the protection of
consumers' health.
The issue of food safety is compounded by the presence of
contaminants or residues of harmful ions, including heavy metal ions, sulfite
ions, sulfur ions, and nitrite ions. This problem has gained increasing
attention due to its potential impact on consumer health. Nanozyme-based
strategies have emerged as valuable tools for addressing these challenges,
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offering high sensitivity, rapid detection, and cost-effectiveness (Payal et al.,
2021). For instance, a portable colorimetric sensing platform for detecting
mercury ions (Hg2+) utilized chitosan-functionalized molybdenum (IV)
selenide nanosheets (CS-MoSe2NS) and relied on the in-situ reduction of
chitosan-captured Hg2+ ions on the MoSe2NS surface, which activated dual
peroxidase- and oxidase-like activities. With a signal indicator of TMB
substrate, this method quantitatively and selectively monitored Hg2+ ions at
concentrations as low as 3.5 nM. Importantly, it demonstrated good
selectivity and anti-interference capabilities against other ions. Additionally,
a CS-MoSe2NS system was developed for portable Hg2+ detection (Huang et
al., 2019a). In a similar vein, the detection of sulfide ions through a selective
colorimetric inspection. Sulfide ions shielded the peroxidase-like activity of
b iodine capped gold nanoparticles (Au NPs), enabling rapid recognition
(Chang et al., 2020). Nanozymes have also been applied to
chemiluminescent methods for detecting sulfite ions in white wines,
leveraging the oxidase-mimicking activity of CoFe2O4nanoparticles. This
system could detect sulfite ions at concentrations as low as 2.0 × 10–8 M in
white wine samples (Zhang et al., 2013).
Furthermore, a dual-mode sensor for nitrite detection was
developed by Liu and colleagues, utilizing a nanohybrid of reduced
graphene oxide and histidine-capped gold nanoclusters with inherent
oxidase-like activity. This sensor combined colorimetric and
electrochemical methods. Nitrite inhibited the catalytic and electrocatalytic
processes of the oxidation of TMB, allowing for the detection of nitrite in
linear ranges. The sensor was successfully applied to detect nitrite in
sausage samples (Liu et al., 2019; Payal et al., 2021). These innovative
nanozyme sensing strategies are not limited to the aforementioned ions but
extend to others, including Ag+ and Cu2+ ions in drinking water samples
(Noreldeen et al., 2022).
Apart from ion detection, the inappropriate usage of antibiotics in
industrial livestock and poultry production has raised concerns about
antibiotic residues in foods of animal origin. To address this issue, a gas
pressure-based aptasensing platform for electrochemical detection of
kanamycin was developed, This platform employed a compressible
polyaniline nanowire framework combined with a catalase-like platinum
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nanozyme. The platform exhibited remarkable sensitivity (Zeng et al., 2018).
These innovative nanozyme-based strategies offer versatile solutions for
detecting various ions and antibiotic residues, contributing to enhanced
food safety and consumer protection.
The presence of pesticides in fruits and vegetables, particularly
organophosphate pesticides (OPs), poses a significant health risk to
consumers, even in trace amounts. Consequently, nanozymes have become
a focal point for the development of highly sensitive detection methods for
these compounds. According to Yu et al., A dual-mode approach combining
fluorescence and colorimetry was developed for detecting organophosphate
pesticides (OPs). Indoxyl acetate undergoes esterase-catalyzed hydrolysis,
producing indophenol, which triggers changes in both fluorescence and the
aggregation of AuNPs, leading to a color shift from red to blue. However, the
presence of OPs inhibits indophenol formation. As OP concentrations
increase, the enhancement in fluorescence signal diminishes, and the color
change in AuNPs becomes less pronounced. The method successfully
quantified dichlorvos, trichlorfon, and paraoxon with varying limits of
detection for the fluorometric and colorimetric assays. This colorimetric
method holds promise as a screening tool for the rapid and accurate
determination of neurotoxic Ops (Yu et al., 2021). For improved detection
sensitivity and portability, a colorimetric paper sensor was developed to
amplify the detection of organophosphorus. The sensor utilized
biodegradable nanozymes with oxidase-like properties, specifically
γ-MnOOH nanowires. The detection principle hinged on the selective
reaction between γ-MnOOH nanowires and thiocholine (TCh), produced by
the action of Acetylcholinesterase and acetylthiocholine iodide (ATCh). This
interaction led to a significant reduction in the oxidase-like activity of
γ-MnOOH nanowires towards TMB (3,3',5,5'-Tetramethylbenzidine)
oxidation. The sensing system achieved low detection limits for omethoate
and dichlorvos by monitoring absorbance or color changes in the oxidized
TMB. Importantly, this system exhibited outstanding specificity and
resistance to interference when applied to real vegetable samples (Yu et al.,
2021). These pioneering strategies utilizing nanozymes represent important
advances in the sensitive detection and potential degradation of harmful
OPs in food, thereby contributing to food safety and consumer well-being.
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Mycotoxins are notorious for their extreme toxicity to living
organisms and the persistent safety threats they pose to agricultural and
food products, making them a more formidable challenge similar to OP
residues or unauthorized additives. The devastating impact of mycotoxins
has driven the quest for precise and sensitive detection methods. A novel
solution was introduced where a MnCo2O4nanozyme-based colorimetric
aptasensor for biomolecule detection. In this system, the oxidase (OXD)-like
activity of MnCo2O4microspheres is finely tuned by the reversible binding of
aptamers to the MnCo2O4microsphere surface, guided by target
recognition. This aptasensor enables the swift, sensitive, and specific
detection of ochratoxin A (Hou et al., 2021).
Foodborne pathogens are a significant concern when it comes to
public health. These microscopic menaces, often lurking in vegetables, eggs,
and poultry, have the potential to cause widespread illness in both humans
and livestock. Detecting and monitoring these pathogens in our food supply
is of paramount importance in the quest for food safety. For instance To
address limitations in traditional lateral flow immunoassays (LFIAs, which
rely on antibody labeling and provide a single readout), and to enhance the
effectiveness of pathogen detection, a label-free LFIA with multiple
readouts was developed for rapid Escherichia coli O157H7 (E. coli O157H7)
detection. This innovative approach utilized a nanozyme-bacteria-antibody
sandwich pattern, with mannose-modified Prussian blue (man-PB)
nanozyme serving as the recognition agent and signal indicator. The LFIA
not only measured the original signal intensity on the test line (T-line) but
also harnessed peroxidase-like catalytic activity to generate a colorimetric
signal for additional quantification. This LFIA exhibited excellent
performance in detecting target pathogens independently. These results
underscore the potential application of this LFIA in real-world samples
(Wang et al., 2020).
Nanozyme-based techniques not only serve as practical solutions
for detecting unwanted pathogens but also demonstrate remarkable
adaptability in combating illicit additives deliberately introduced into food
(Wu et al., 2021a). These methods provide exceptional levels of sensitivity,
precision, and rapidity, which are essential for upholding the quality and
safety of our food supply. With advancing technology, it's foreseeable that
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these approaches will play an increasingly integral role in the future of food
safety and regulation, contributing significantly to the preservation of food
integrity and safety (Wu et al., 2021a).
5.2. Surveillance of Harmful Substances
One of the primary sources of contamination in agriculture is the
widespread use of pesticides. These chemicals are employed to increase
crop yields, thereby ensuring food security. However, the benefits of higher
yields come at a significant cost. Pesticides have far-reaching and
deleterious effects on both the ecosystem and livestock (Sánchez-Bayo,
2011). Recent reports have brought to light the alarming presence of
pesticides in breast milk, particularly in regions heavily affected by pesticide
pollution (Keswani et al., 2022). This revelation underscores the urgent need
to address the pervasive issue of pesticide contamination.
To tackle this critical problem head-on, nanozyme-based sensors
have emerged as a transformative solution. These sensors offer a myriad of
advantages, including robustness, rapid response times, cost-effectiveness,
exceptional sensitivity, and the ability to facilitate on-site monitoring
(Umapathi et al., 2022). Their versatility is a key asset, as they are capable of
monitoring a wide array of food products, spanning from solid to semi-solid
and liquid items, including water, milk, vegetables, and meat products
(Zhang et al., 2019). Nanozyme-based sensors make use of various
cutting-edge technologies, encompassing antigen-antibody reactions,
HRP-based immuno-sensors, bioluminescent sensors, cantilevers, and
strip-based sensors. They have become the focus of numerous scientific
studies, with researchers continually pushing the boundaries of these
innovative technologies (Xu et al., 2019; Gao et al., 2020; Su et al., 2022;
Bruce-Tagoe et al., 2023).
This ongoing evolution in monitoring technologies is not only
enhancing food safety but also empowering us to proactively detect and
address hazardous contaminants. In doing so, we are safeguarding public
health and preserving the integrity of our food supply. As this field
continues to advance, nanozyme-based sensors are primed to play an
increasingly pivotal role in ensuring the quality and safety of our food,
providing us with a robust defense against hazardous contaminants in the
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complex and ever-changing landscape of food production and consumption
(Huang and Sun, 2021).
5.3. Enhancing the Nutritional Value of Food
In the realm of food technology, the utilization of nanozymes and
nano-sized vitamins and minerals has emerged as a promising avenue for
elevating the nutritive quality of our food (Payal et al., 2021). One notable
application is the role of nanozymes in combatting enzymatic browning, a
natural process that affects the aesthetic and nutritional appeal of many
fruits and vegetables. Nanozymes, consisting of nano-sized materials, act as
efficient catalysts in preventing enzymatic browning (Sun et al., 2022). They
achieve this by binding with the enzymes responsible for this undesirable
process, such as polyphenol oxidase. By curbing the enzymatic reactions
that lead to browning, nanozymes help to preserve the color and nutritive
value of food products, ensuring that consumers receive both a visually
appealing and nutritionally rich experience. This preservation of freshness
is paramount in food preservation, enhancing the overall quality of our
culinary offerings (Sun et al., 2022).
Moreover, the stability of nano-sized vitamins and minerals in
comparison to their bulk counterparts has garnered attention. Nano-sized
nutrients, including vitamin C and iron, exhibit superior stability when
incorporated into food products. This attribute is invaluable in the context
of food fortification, especially when addressing malnutrition concerns
(Katouzian and Jafari, 2016). Nano-sized vitamins and minerals are less
susceptible to degradation from external factors like heat, light, and oxygen.
As a result, the nutritional value of fortified foods remains intact for
extended periods, guaranteeing consumers receive the intended nutritional
benefits (Katouzian and Jafari, 2016).
Furthermore, the contribution of nano-sized minerals to the
prevention of micronutrient deficiencies cannot be overstated. Among
these, nano-sized iron particles have proven exceptionally effective in
combating iron deficiency, a pervasive nutritional issue that can lead to
anemia and related health problems (Winkler et al., 2018). By enhancing the
bioavailability of essential minerals, nano-sized particles play a pivotal role
in mitigating malnutrition. Consequently, the overall nutritional quality of
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food products is elevated, improving public health outcomes and ensuring
that the food we consume not only delights our palates but also offers the
essential nutrients essential for a wholesome and balanced diet (Winkler et
al., 2018).
5.4. The Advancement of Smart Packaging Materials for Prolonged Food Shelf
Life
The preservation of food and its shelf life holds immense
significance in the consumer market. Unfortunately, a considerable portion
of food products often succumb to spoilage due to the relentless invasion of
pathogenic microorganisms (Blackburn, 2006). However, the development
of smart packaging materials has emerged as a game-changing solution,
effectively curtailing microbial attacks and preventing the self-degradation
of food items (Baker, 2020).
These cutting-edge packaging materials are ingeniously engineered
with specialized nanomaterials. They serve a dual purpose: first, they act as
a protective shield, inhibiting the onslaught of harmful microorganisms.
Second, and perhaps more remarkably, these materials are designed to
react when food spoilage occurs. They serve as catalysts, facilitating the
detection of gases and other byproducts generated during the food's
deterioration. This ingenious feature aids in gauging the freshness of the
enclosed food (Bumbudsanpharoke and Ko, 2015; Baker, 2020).
One of the significant benefits of these smart packaging materials is
the utilization of nanozymes as catalysts. Nanozymes enhance the
effectiveness of these materials in breaking down harmful substances,
providing an additional layer of protection for the food (Sharma et al., 2017).
The implications of such smart packaging materials are
far-reaching. They stand to revolutionize the trade of highly perishable food
items with limited shelf lives. By extending the period during which these
foods remain in optimal condition, they not only reduce waste but also
enhance the trading sector for such products (Rai et al., 2019). In a world
where food quality and safety are paramount, these innovative packaging
solutions are poised to play a pivotal role in ensuring that consumers
receive food products of the highest quality while minimizing the
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detrimental impact of food spoilage on both economic and environmental
fronts (Rai et al., 2019; Baker, 2020).
6. CONCLUSION
In our modern world, where concerns about the safety of agrifood
products are paramount, there's an increasing demand for advanced
analytical techniques that can meet the rigorous standards of sensitivity,
specificity, and reproducibility. Enter nanozymes, a fascinating class of
nanomaterials that blend the exceptional properties of enzymes with the
unique features of nanotechnology. Nanozymes have emerged as an
exceptional tool in the agrifood industry, not only for their robust detection
capabilities but also for their potential to revolutionize the way we ensure
food quality and safety in the future.
They have found applications in diverse scientific fields, including
drug delivery, semiconductor technology, biosensors, and antimicrobial
solutions. However, a particularly fascinating development is the role of
nanomaterials in mimicking enzymatic functions. In fact, scientists have
harnessed their power for tasks such as detecting analytes through
colorimetric assays and imitating the functions of oxidase, peroxidase,
catalase, and more. The allure of nanozymes lies in their distinct advantages
over traditional artificial enzymes. They offer cost-effective solutions,
heightened reactivity, precise roles in reactions, and robustness in the face
of external forces or harsh environmental conditions. By integrating
nanozymes into the food sector, we could revolutionize existing
technologies, from detecting food spoilage and monitoring contaminants to
extending shelf life, preserving nutritional properties, developing innovative
packaging materials with spoilage indicators, and even introducing
nanozymes as essential components known as nano-vitamins.
Thus, In the realm of scientific progress, the future of nanozymes in
the food sector appears to be exceedingly promising. Nanozymes are set to
become vital instruments in the quest for safer and higher-quality food
products. They offer the prospect of rapid and highly specific detection
methods, thereby bolstering food safety and ensuring that pathogens,
contaminants, and adulterants are swiftly identified and controlled.
Furthermore, nanozymes hold the potential to significantly extend the shelf
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Chapter 10 Shayista et al., 2024
life of perishable foods, contributing to sustainability goals by reducing food
waste and the environmental footprint of the food industry. To achieve
these outcomes, interdisciplinary collaboration and continued research will
be essential, fostering innovation and ensuring that nanozyme applications
align with regulatory standards and industry needs. As consumers
increasingly appreciate the advantages of nanozymes in food production,
transparent communication and education efforts will be crucial in building
trust and acceptance. Overall, the evolution of nanozyme technologies in
the food sector represents a pivotal and transformative phase in the
ongoing quest for safer, higher-quality, and more sustainable food
production and consumption.
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