Enzyme- and nanozyme-based food allergen detections: from natural biocatalysts to rational engineering approaches

Abstract

Background

The global prevalence of food allergies has experienced a substantial surge, significantly impacting populations worldwide. Consequently, the development of precise and sensitive detection techniques targeting these major allergens become increasingly ED₀₁ (eliciting dose of 1 %) to ensure accurate identification. Compared to conventional allergen analysis techniques, enzyme-based biosensors have shown high sensitivity, simplicity, and cost-effectiveness in detecting trace food allergens. However, the inherent instability of natural enzymes underscores its applications. More advanced catalysts to enhance sensing performance are necessary.

Scope and approach

In this review, we systematically summarize biosensors that integrate the historical development of enzyme-based biosensing devices, traditional enzyme-based biosensors, and advancements in enzyme-mimetic nanomaterials for food allergen detection, categorizing them by signal transduction methods, including colorimetric, electrochemical, fluorescence, chemiluminescent, electrochemiluminescence, and photoelectrochemical techniques. Moreover, sensor construction approaches and signaling mechanisms have been elaborated, highlighting how these methodologies contribute to the overall effectiveness and specificity of food allergen detection.

Key findings and conclusions

Nanozymes have huge potential as potential alternatives to traditional biocatalysts in food allergen detection due to their exceptional storage stability, facile engineering, and reusability. With the increasing need of highly sensitive devices, novel signaling transduction methods have been designed with novel nanozymes that provide the required performances. Future research on biosensors using engineered nanozymes is anticipated to advance accurate allergen identification and improving food safety and consumer protection.