Smart Food Testing: The Power of Tiny Mn3O4 Helpers

In the world of food safety, tiny particles called Mn3O4 nanozymes are making a big impact. These tiny helpers can spot harmful substances like chloramphenicol in food quickly and easily. What makes them special is how they are made and used right away. This saves time, energy, and reduces waste. Unlike old methods, there's no waiting around for these nanozymes to degrade or lose their effectiveness. Mn3O4 nanozymes have a unique superpower. They can activate oxygen in water to create special molecules called superoxide anions. These molecules are great at breaking down other substances, like a blue dye called TMB. When ascorbic acid, which is vitamin C, is around, it reduces the blue dye. The more vitamin C there is, the faster the blue dye disappears. This change can be measured, giving a clear signal.But that's not all! The broken-down dye also has another cool property. When hit with a special near-infrared laser, it heats up. This heat can also be measured. So, with these nanozymes, you get two signals: one from the color change and another from the heat. This makes the test even more reliable. Using these nanozymes, scientists have created a simple and quick test for chloramphenicol. This harmful substance can be found in very tiny amounts, as low as 0. 325 picograms per milliliter. The test can measure a wide range of concentrations, from 1 to 5000 picograms per milliliter. This makes it a powerful tool for ensuring food safety. The best part is that these nanozymes are stable and easy to use. They can be made and used right away, making them a versatile tool for food testing and even disease diagnosis. This new approach shows the great potential of nanozymes in bioanalysis and point-of-care testing.