Abstract: Leveraging the specific catalytic reactions of enzymes, enzymatic analytical methods enable accurate detection of target component concentrations and physicochemical changes in foods, and have been widely applied in food analysis and inspection. However, natural enzymes are constrained by inherent limitations including limited availability, insufficient stability, poor tolerance to extreme conditions, and high costs, rendering them inadequate for the increasingly complex and diverse demands of food detection. Nanozymes, nanomaterials possessing enzyme-like catalytic activities, combine the catalytic specificity of natural enzymes with the physicochemical stability of nanomaterials, offering a novel approach to overcoming the bottlenecks of traditional enzymatic analysis. Through integration with various sensing platforms, nanozymes enable rapid and sensitive detection of target analytes in complex matrices, demonstrating tremendous application potential in the field of food safety. Building on recent advances, this review articulates the conceptual framework of “Nanozymatic Food Analysis”, in which nanozymes function as core analytical elements for the efficient detection of food analytes through enzyme-like catalytic processes. It further summarizes the catalytic mechanisms and working principles of nanozymes in food analysis, focusing on the principle of nanozyme-based detection techniques and recent progress in their application. Finally, this review provides an in-depth analysis of critical scientific issues and technical challenges in this field, along with forward-looking perspectives on future research directions, aiming to promote the development and application of nanozyme-based technologies for food analysis.

Key words: food safety; rapid food detection; nanotechnology; artificial enzymes; nanozymes