Nanozymes: Emerging Prospect in Food Science and Technology

The present mini review article provides insight on the prospect of nanozymes as new facets in food science and technology. The recent technical domain nanoscience has emerged as one of the valuable scientific stream which has uplifted the applicative properties in different sectors. The principles of nanotechnology has already demonstrated scientific advances and there is steady progress in food sector. Keeping these consideration, the present review describes the applicative properties of nanozymes which act efficiently as artificial enzymes that can mimic the ideal characteristics of natural enzymes.