By Andi Anderson
Nanozymes are synthetic materials with enzyme-like properties, often used in biomedical applications. However, traditional inorganic nanozymes are toxic, expensive, and unsuitable for agricultural and food industries.
Researchers at the University of Illinois Urbana-Champaign have developed next-generation organic nanozymes that are safer, more affordable, and environmentally friendly.
Previous organic nanozymes required stabilizing polymers, but the new iteration eliminates this need. By using L-alanine and polyethylene glycol, scientists created nanozymes smaller than 100 nanometers, mimicking natural enzymes effectively.
In a study published in Food Chemistry, researchers successfully used these organic nanozymes with a colorimetric sensing platform to detect histamine in food. Tests on spinach and eggplant confirmed its efficiency, proving its potential for real-world applications in food safety.
Another study in the Chemical Engineering Journal introduced an integrated point-of-use platform, allowing rapid detection of agricultural molecules like glyphosate and glucose without laboratory equipment.
This system works similarly to at-home medical tests. Users dip a test strip in a solution, observe a color change, and use a smartphone app to analyze results.
This breakthrough offers a sustainable, cost-effective alternative to traditional testing methods, ensuring safer agricultural practices and improved food safety. Researchers believe these organic nanozymes will transform molecule detection in agriculture and food industries.
Photo Credit: barn-istock-dusanpetkovic
Categories: Illinois, Education