Recent advances of silk fibroin materials : From molecular modification and matrix enhancement to possible encapsulation-related functional food applications
Copyright © 2023 Elsevier Ltd. All rights reserved..
Silk fibroin materials are emergingly explored for food applications due to their inherent properties including safe oral consumption, biocompatibility, gelatinization, antioxidant performance, and mechanical properties. However, silk fibroin possesses drawbacks like brittleness owing to its inherent specific composition and structure, which limit their applications in this field. This review discusses current progress about molecular modification methods on silk fibroin such as extraction, blending, self-assembly, enzymatic catalysis, etc., to address these limitations and improve their physical/chemical properties. It also summarizes matrix enhancement strategies including freeze drying, spray drying, electrospinning/electrospraying, microfluidic spinning/wheel spinning, desolvation and supercritical fluid, to generate nano-, submicron-, micron-, or bulk-scale materials. It finally highlights the food applications of silk fibroin materials, including nutraceutical improvement, emulsions, enzyme immobilization and 3D/4D printing. This review also provides insights on potential opportunities (like safe modification, toxicity risk evaluation, and digestion conditions) and possibilities (like digital additive manufacturing) in functional food industry.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 2023 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:438 |
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| Enthalten in: |
Food chemistry - 438(2023) vom: 16. Apr., Seite 137964 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Xu, Liang [VerfasserIn] |
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| Links: |
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| Themen: |
3D printing |
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| Anmerkungen: |
Date Completed 28.12.2023 Date Revised 28.12.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2023.137964 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM364684178 |
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| 520 | |a Silk fibroin materials are emergingly explored for food applications due to their inherent properties including safe oral consumption, biocompatibility, gelatinization, antioxidant performance, and mechanical properties. However, silk fibroin possesses drawbacks like brittleness owing to its inherent specific composition and structure, which limit their applications in this field. This review discusses current progress about molecular modification methods on silk fibroin such as extraction, blending, self-assembly, enzymatic catalysis, etc., to address these limitations and improve their physical/chemical properties. It also summarizes matrix enhancement strategies including freeze drying, spray drying, electrospinning/electrospraying, microfluidic spinning/wheel spinning, desolvation and supercritical fluid, to generate nano-, submicron-, micron-, or bulk-scale materials. It finally highlights the food applications of silk fibroin materials, including nutraceutical improvement, emulsions, enzyme immobilization and 3D/4D printing. This review also provides insights on potential opportunities (like safe modification, toxicity risk evaluation, and digestion conditions) and possibilities (like digital additive manufacturing) in functional food industry | ||
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| 700 | 1 | |a Zhang, Yuhao |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Hongxia |e verfasserin |4 aut | |
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