Trends in nanozymes development versus traditional enzymes in food science

Enzymes have played, and continue to play, important roles in various aspects in food science for decades. With the rapid developments in nanotechnology in recent years, nanozymes comprises both nanomaterials and enzyme catalytic activity have attracted wide attention from food scientists. Even though both traditional enzymes and nanozymes can catalyze enzymatic reactions, their modes of action, activity regulation, acceptance, scope of application, and so on, are considerably different. Recent research progress in enzyme and nanozyme technology in food science suggest that the significant influence of enzymes in food bioprocessing can be further enhanced by the use of nanozymes as tools in food analysis, detection, and quantification.