Preparation, structural properties, and applications of bio-based aerogels in the food field

Aerogels feature a three-dimensional porous network with low density, high porosity, and large specific surface area, making them promising for applications in thermal insulation, adsorption, delivery, and packaging. Unlike conventional inorganic or petroleum-derived organic aerogels, bio-based aerogels prepared from natural polymers such as polysaccharides and proteins offer distinct advantages, including renewability, excellent biocompatibility, biodegradability, and improved safety. These properties align well with the increasing demand for green, functional, and sustainable materials in the food sector. This review provides a systematic overview of the raw material categories, fabrication strategies, and the resulting structural and functional characteristics of bio-based aerogels. Emphasis is placed on recent research advances in food packaging, encapsulation and delivery of bioactive compounds, and food safety monitoring and contaminant control. The roles of pore architecture, surface chemistry, and mechanical and thermal behavior in determining practical performance are also discussed. Future opportunities associated with data-driven material design and intelligent food systems are also highlighted. Finally, major challenges currently hindering real-world adoption are identified, such as large-scale production, stability under wet conditions, food contact safety, regulatory approval, and cost management. Perspectives on sustainable manufacturing, regulatory readiness, and data-driven material design are proposed to accelerate the translation of bio-based aerogels from laboratory research to practical food applications.