Food-derived biomaterials have attracted increasing attention due to their renewability, excellent biocompatible and biodegradable properties, tunable solubility, and multi-active binding sites for introducing novel functionalities. As the three major food biomaterials, polysaccharides, lipids, and proteins from diverse natural sources are environmentally friendly and possess potential functions for emerging applications. Food-derived nanomaterials can be obtained from one or more types of food biomaterials or the combination of various biopolymers by many manufacturing methods. Applications of food-derived nanomaterials or bionanocomposites to biosensing are current research trends owing to their new optical, catalytic, and structural functionalities. This review provides a broad overview of the functional properties of food-derived nanomaterials, the preparation techniques for creating food-derived nanomaterials, and their potential applications for biosensing. Moreover, the major challenges and future perspectives of this fast-growing field are also highlighted.

源自食物的生物材料由于其可更新性，出色的生物相容性和可生物降解的特性，可调节的溶解度以及用于引入新功能的多活性结合位点而引起了越来越多的关注。作为三种主要的食品生物材料，来自各种自然资源的多糖，脂质和蛋白质对环境友好，并具有新兴应用的潜在功能。可以通过许多制造方法从一种或多种类型的食物生物材料或各种生物聚合物的组合获得食物来源的纳米材料。源自食物的纳米材料或生物纳米复合材料在生物传感中的应用由于其新的光学，催化和结构功能而成为当前的研究趋势。这篇评论广泛概述了食品衍生的纳米材料的功能特性，用于产生食物的纳米材料的制备技术及其在生物传感中的潜在应用。此外，还强调了这个快速增长领域的主要挑战和未来前景。