The role of silk as natural biomaterial in food safety

Abstract

Interest in biomaterial development has been widespread, yet its integration into agro-food systems has trailed. Throughout the 20th century, advancements in material-based technologies have significantly impacted various aspects of human life, such as healthcare management, communication, education, transportation, and enhanced access to energy, water, and food. Biopolymers, encompassing polysaccharides, proteins, and DNA, are actively employed to create technologies that address unresolved challenges in the health, energy, food, and education sectors. Silk proteins, particularly sericin, and fibroin, are extensively studied for their potential in food technology and diverse biomedical applications. Renowned for their distinctive mechanical and physicochemical properties such as biocompatibility, gradual biodegradation, and inherent self-assembly, these proteins are widely utilized in drug delivery systems. Biomaterials have the potential to tackle the various challenges within the agro-food sector. Silk, an abundant natural fiber produced by Bombyx mori caterpillars during cocoon formation, offers an avenue for exploration. Silk fibroin, an edible and non-toxic protein, can be efficiently extracted at a low cost from by-products of the textile industry. The self-assembly of regenerated silk fibroin results in transparent coatings that can adhere to three-dimensional surfaces using commonly employed retrofitting techniques in the agro-food industry, such as spray drying or dip coating. This review outlines diverse applications of silk proteins—specifically, silk fibroin and sericin—in ensuring food preservation.