Abstract：
During the transportation and storage of food, foodborne spoilage caused by bacterial and biofilm infection is prone to occur, leading to issues such as short shelf life, economic loss, and sensory quality instability. Therefore, the development of novel and efficient antibacterial agents capable of efficiently inhibiting bacteria throughout various stages of food processing, transportation, and storage is strongly recommended by researchers. The emergence of nanozymes is considered to be an effective candidate for inhibiting foodborne bacteria agents in the food industry. As potent antibacterial agents, nanozymes have the advantages of low cost, high stability, strong broad-spectrum antibacterial ability, and biocompatibility. Herein, we aim to summarize the classification status of various nanozymes. Furthermore, the general catalytic bacteriostatic mechanism of nanozymes against intracellular bacteria, planktonic bacteria, and biofilm activities are highlighted, mainly concerning the destruction of cell walls and/or membranes, reactive oxygen species regulation, HOBr/Cl generation, damage of intracellular components, and so forth. In particular, the review focuses on the pivotal role of nanozymes as antibacterial agents and delivery vehicles in the fields of food preservation applications. We look forward to the future prospects, especially in the field of food preservation, to promote broader applications based on antimicrobial nanozymes.
摘要：
在食品的运输和储存过程中，由细菌和生物膜感染引起的食源性腐败易发生，导致保质期短等问题，经济损失,和感官质量不稳定。因此,开发能够在食品加工的各个阶段有效抑制细菌的新型高效抗菌剂，交通运输,和存储是由研究人员强烈建议。纳米酶的出现被认为是抑制食品工业中食源性细菌试剂的有效候选物。作为有效的抗菌剂，纳米酶具有成本低的优点，高稳定性,强大的广谱抗菌能力，和生物相容性。在这里，我们旨在总结各种纳米酶的分类状况。此外，纳米酶对细胞内细菌的一般催化抑菌机制，浮游细菌，强调了生物膜的活动，主要涉及细胞壁和/或膜的破坏，活性氧调节，产生HOBr/Cl,细胞内成分的损伤，等等。特别是,这篇综述的重点是纳米酶作为抗菌剂和运载工具在食品防腐应用领域的关键作用。我们期待未来的前景，尤其是在食品保存领域，以促进基于抗菌纳米酶的更广泛的应用。
