Electrospinner: A new antifungal and edible coating for strawberry preservation: silk protein

Background

Globally, a large amount of fruits and vegetables are lost in the food supply chain every year due to improper storage. Silk, especially silk fibroin (SF) and sericin (SS), is regarded as an ideal coating material for edible food due to its unique physical and chemical properties.

Antimicrobial properties

Silk is rich in protein, among which sericin contains antimicrobial substances, such as silk protease inhibitor (SPI), which can effectively inhibit fungal proteases and reduce food spoilage

Food preservation

Silk protein coating can reduce transpiration, respiration and microbial contamination of fruits and vegetables, maintain the phytochemical and physical and chemical properties of fruits and vegetables, and extend the shelf life

Potential for strawberry preservation

Studies have shown that SPI-SF coating can effectively inhibit mycelial growth and spore germination, and exhibit excellent mechanical properties, high water vapor permeability and easy cleaning. Within 10 days, the SPI-SF coating significantly reduced the decay rate of strawberries, extending the shelf life

Physicochemical properties of silk protein

Silk protein has good film-forming ability, excellent mechanical and antibacterial properties, low air permeability and good water retention, making it ideal for food quality and safety control

Silk-based smart packaging

Silk is also used to develop smart and active food packaging, such as temperature-regulating silk-based hydrogels, which act as temperature buffers to slow down food spoilage

Application of electrospinning technology

Electrospinning technology can prepare nanofiber materials for use in fields such as food engineering. This technology is able to produce nanofibers with specific functions, providing new possibilities for food coatings

Summary

Silk, especially fibroin and sericin, has become a promising material in the field of food preservation due to its natural antibacterial properties and excellent physicochemical properties. Silk protein coating can not only extend the shelf life of fruits and vegetables, but also maintain the freshness and quality of food. In addition, the application of electrospinning technology provides a new direction for the further development of silk in the field of food coatings. These studies and applications demonstrate the potential of silk to reduce losses and improve food safety in the food supply chain.

Electrospinning Nanofibers Article Source:

https://doi.org/10.1016/j.foodchem.2024.141179