Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects
文献类型： 外文期刊
作者： Wang, Yan 1 ; Wu, Weijie 1 ; Liu, Ruiling 1 ; Chen, Huizhi 1 ; Gao, Haiyan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, State Key Lab Qual & Safety Agroprod, Zhejiang Key Lab Intelligent Food Logist & Proc, Minist Agr & Rural Affairs,Food Sci Inst,Key Lab P, Hangzhou 310021, Peoples R China
期刊名称：CURRENT OPINION IN FOOD SCIENCE （ 影响因子：9.1； 五年影响因子：10.1 ）
ISSN： 2214-7993
年卷期： 2025 年 64 卷
页码：
收录情况： SCI
摘要： Silk proteins, renowned for their safety and sustainability, are gaining increasing attention as natural resources. Among these, silk fibroin (SF) is the most abundant protein in raw silk fiber and can self-assemble into various material structures, including films and coatings for fruits and vegetables. SF can effectively slow down water loss and reduce oxidative stress, thereby extending the shelf life of fruits and vegetables. This review provides a brief overview of the structural and physicochemical properties of silk proteins, including SF and sericin, focusing on the latest advancements and application prospects of SF in preserving fruits and vegetables. Additionally, this article explores future trends in applying silk proteins for preserving fruits and vegetables, highlighting the potential to valorize waste cocoons and silk by-products to produce safe packaging films and food coatings.
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