Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications

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dc.contributor.authorXu, L.
dc.contributor.authorWu, C.
dc.contributor.authorLay Yap, P.
dc.contributor.authorLosic, D.
dc.contributor.authorZhu, J.
dc.contributor.authorYang, Y.
dc.contributor.authorQiao, S.
dc.contributor.authorMa, L.
dc.contributor.authorZhang, Y.
dc.contributor.authorWang, H.
dc.date.issued2024
dc.description.abstractSilk 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.
dc.description.statementofresponsibilityLiang Xu, Chaoyang Wu, Pei Lay Yap, Dusan Losic, Juncheng Zhu, Yuxin Yang, Shihao Qiao, Liang Ma, Yuhao Zhang, Hongxia Wang
dc.identifier.citationFood Chemistry, 2024; 438:137964-1-137964-28
dc.identifier.doi10.1016/j.foodchem.2023.137964
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidLosic, D. [0000-0002-1930-072X]
dc.identifier.urihttps://hdl.handle.net/2440/143526
dc.language.isoen
dc.publisherElsevier BV
dc.rights© 2023 Elsevier Ltd. All rights reserved.
dc.source.urihttp://dx.doi.org/10.1016/j.foodchem.2023.137964
dc.subject3D printing
dc.subjectEmulsions
dc.subjectEncapsulation
dc.subjectMolecular modification
dc.subjectSilk fibroin
dc.subject.meshFibroins
dc.subject.meshBiocompatible Materials
dc.subject.meshFunctional Food
dc.titleRecent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications
dc.typeJournal article
pubs.publication-statusPublished

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