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Nanozymes have high catalytic activity, high stability and high adaptability, and have become a new sensitive material for building sensors in the field of detection. Designing and preparing efficient nanozymes and promotion of their application in food detection have attracted much attention from researchers.

Recently, a team led by Prof. Huang Qing from the Hefei Institutes of Physical Science of the Chinese Academy of Sciences, prepared a series of Cu metal organic framework (MOF) nanozymes with the gas-liquid interface dielectric barrier discharge (DBD) low-temperature plasma (LTP) technology.

The study is published in the journal Biosensors and Bioelectronics.

These nanozymes have different base ligands and mimic the activity of laccase. They exhibited varying responses to five common bioactive substances found in food.

Evaluation of natural active ingredients in real food samples using smartphones. Credit: Liu Chao

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