Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Book Chapter Book Chapter Faculty Publications- Book Chapter Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Improvement in food preservation with nanozymes Subject The topic of the resource Antimicrobial activity; Food preservation; Food quality; Nanozymes; Smart packaging Description An account of the resource To ensure safety, quality, and extended shelf life of perishable food products, food preservation is a critical aspect of food industries. Concerns regarding the potential health risks and loss of nutritional value of food because of traditional methods of preservation such as using chemical additives and high temperatures have set the need for finding alternative methods of preservation, for the betterment of health and the environment. Enzymes have the potential to kill microorganisms. Enzymes such as oxidases, peroxidases, hydrolases, catalases, and others have been extensively studied for their microbicidal activities. However, natural enzymes have shortfalls as they can be easily denatured and cannot be recycled. Nanozymes have gained the limelight in recent years as they can be applied in food industries to overcome the shortfalls of natural enzymes. They embody the highly beneficial properties of both enzymes and nanoparticles at the same time. Due to their enzyme-mimicking properties and versatile applications, nanozymes have become more popular in the last few years. Nanozymes have evolved as a promising alternative for food preservation and the detection of various contaminants in food. However, before the integration of nanozymes into the food industry, several factors such as their stability, biocompatibility, longevity, toxicity, cost-effectiveness, scalability, and regulatory approval need to be addressed. This chapter discusses the concept of nanozymes, its classification, and various applications in food industries specially designed for preservation of food products. 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies. Creator An entity primarily responsible for making the resource Sridhar A.; Sunil C.K.; Al-Khayri J.M.; Nagella P. Source A related resource from which the described resource is derived Nanozymes: Approachable Bio-applications, pp. 361-383. Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2024-01-01 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1016/B978-0-443-13788-4.00014-5" target="_blank" rel="noreferrer noopener">https://doi.org/10.1016/B978-0-443-13788-4.00014-5</a> <br /><br /><a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85202888106&amp;doi=10.1016%2FB978-0-443-13788-4.00014-5&amp;partnerID=40&amp;md5=a323fe133e228dc385a2e261d87318dd" target="_blank" rel="noreferrer noopener">https://www.scopus.com/inward/record.uri?eid=2-s2.0-85202888106&amp;doi=10.1016%2fB978-0-443-13788-4.00014-5&amp;partnerID=40&amp;md5=a323fe133e228dc385a2e261d87318dd</a> Rights Information about rights held in and over the resource Restricted Access Relation A related resource ISBN: 978-044313788-4; 978-044313789-1 Format The file format, physical medium, or dimensions of the resource Online Language A language of the resource English Type The nature or genre of the resource Book chapter Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Sridhar A., Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India; Sunil C.K., Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India; Al-Khayri J.M., Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia; Nagella P., Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru, India