Food allergies represent a critical public health issue in industrialized nations. Undeclared allergens contaminating food products present a serious health threat to individuals with sensitivities to these allergens. No effective cure currently exists for food hypersensitivities. A key preventive strategy involves the use of sensing technologies capable of identifying known allergens in food products. The development of nanozymes has introduced novel opportunities in the field of sensing technologies. This review highlights the enzyme-like properties of these compounds in the context of food allergy detection, with an emphasis on the critical factors influencing their catalytic activity. The scope of the discussion is broadened to include the use of nanozymes in detecting key compounds and biomaterials relevant to food safety. Their performance is systematically assessed using a range of evaluation metrics. Additionally, current challenges and prospective directions for the application of nanozymes in degradation processes are examined, together with strategies for scaling up their use in the context of food allergies management.
Yao et al. (Tue,) studied this question.