Advancements in nanozyme-enhanced lateral flow assay platforms for precision in food authentication

Research output: Contribution to journalReview articlepeer-review


Background: Analytical methods play a crucial role in verifying the authenticity of food products to ensure consumer safety, prevent fraud, and maintain regulatory compliance in the global food industry. However, conventional methods such as DNA testing, spectroscopy, and chromatography, heavily reliant on laboratory settings, have posed significant challenges in food authentication detection. The recent integration of nanozymes into lateral flow assays (LFAs) offers a robust solution for identifying and quantifying food contaminations and adulterations with improved sensitivity, efficiency, and versatility. Scope and approach: In this review, the recent advancements in nanozyme-enhanced LFAs tailored for food authentication were examined. A thorough discussion is first presented by exploring LFAs and nanozymes with diverse catalytic activities. The review further highlights the advancements in nanozyme-incorporated LFAs detection across various applications in food authentication. Key findings and conclusions: The integration of nanozymes has significantly heightened the precision and efficiency of food authentication detection. Concurrently, advanced LFAs contribute to developing multi-functional, portable, and point-of-care (POC) devices. The synergy between nanozyme enhancement and LFAs results in superior food authentication detection compared to traditional methods. While successful applications are highlighted, the article also addresses challenges and provides a forward-looking perspective on the future of nanozyme-incorporated LFAs in ensuring successful real-world industrial and POC food authentication applications.

Original languageEnglish (US)
Article number104472
JournalTrends in Food Science and Technology
StatePublished - May 2024


  • ASSURED criteria
  • Food authentication
  • Lateral flow assay
  • Nanozyme
  • Point-of-care testing

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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