Recent development in antibacterial activity and application of nanozymes in food preservation

Abstract

Nanozymes with excellent broad-spectrum antibacterial properties offers an alternative strategy for food preservation. This review comprehensively summarized the antibacterial mechanisms of nanozymes, including the generation of reactive oxygen species (ROS) and the destruction of biofilms. Besides, the primary factors (size, morphology, hybridization, light, etc.) regulating the antibacterial activity of different types of nanozymes were highlighted in detail, which provided effective guidance on how to design highly efficient antibacterial nanozymes. Moreover, this review presented elaborated viewpoints on the unique applications of nanozymes in food preservation, including the selection of nanozymes loading matrix, fabrication techniques of nanozymes-based antibacterial films/coatings, and the recent advances in the application of nanozymes-based antibacterial films/coatings in food preservation. In the end, the safety issues of nanozymes have also been mentioned. Overall, this review provided new avenues in the field of food preservation and displayed great prospects.

Keywords:

• Nanozymes
• antibacterial film/coating
• food preservation
• antibacterial mechanism

Additional information

Funding

This work was supported by the Natural Science Foundation of Xinjiang (No. 2019D01C054, No. 2018D01C040), National Natural Science Foundation of China (No: 31960496), Tianshan Innovation Team Project in Xinjiang Autonomous Region (2020D14022) and the research start-up fund of Xinjiang University (No. 4305050102H6).