纳米酶在食品保鲜中的应用

Application of Nanozyme in Food Preservation

具有优异广谱抗菌特性的纳米酶,为解决由微生物引起的食品腐败问题提供了一种全新策略。纳米酶可在生理环境中催化相应的底物而产生活性氧,因其制备简便、成本低、催化效率高,易于规模化生产和稳定性高等优点,故在食品保鲜领域具有广阔的应用前景。本文综述纳米酶的分类,包括金属或金属氧化物基纳米酶、碳基纳米酶、聚合物基纳米酶及其它材料,调控纳米酶抗菌活性的主要因素(大小、形态、涂层及改性、组成成分等),为如何设计高效抗菌纳米酶提供了参考。本文还阐述纳米酶在食品保鲜中的应用,包括纳米酶基抗菌薄膜应用及其在检测食品中细菌污染水平中的应用。由于其广谱抗菌特性和可忽略的生物毒性,抗菌纳米酶能降低食品工业中微生物的危害,而且有助于控制食品生产及加工中的交叉污染问题,对保障食品安全,促进食品工业健康可持续发展具有十分重要的现实意义。总而言之,抗菌纳米酶有望成为一种新型的抗菌剂和/或策略,在食品保鲜中展现出广阔的应用前景。

Nanozymes with excellent broad-spectrum antibacterial properties provide a novel strategy to solve the problem of food spoilage caused by microorganisms.Nanozymes can catalyze the corresponding substrates to generate reactive oxygen species(ROS)in a physiological environment.At the same time,because of their simple preparation,low cost,high catalytic efficiency,easy large-scale production and high stability,they have broad applications in the field of food preservation prospect.Therefore,this review comprehensively summarizes the classification of nanozymes,including metal or metal oxide-based nanozymes,carbon-based nanozymes,polymer-based nanozymes,and other materials,and also elaborates on the main factors regulating the antibacterial activity of nanozymes(size,morphology,coating and modification,composition,etc.),which provides effective guidance for how to design efficient antibacterial nanozymes.Most importantly,the unique application of nanozymes in food preservation,including the application of nanozyme-based antibacterial films and its application in the detection of bacterial contamination levels in food,is described in this paper.Due to its broad-spectrum antibacterial properties and negligible biotoxicity,antibacterial nanozymes can reduce the harm of microorganisms in the food industry,and help to control cross-contamination problems in food production and processing.Sustainable development is of great practical significance.All in all,antibacterial nanozymes are expected to become a novel antibacterial agent and/or strategy,and show broad application prospects in food preservation.