Harnessing silk proteins for advanced food preservation: a review of materials, mechanisms, and multifunctionality

Silk proteins are natural protein biomaterials with broad application prospects in food preservation. Although recent studies have explored silk protein applications in food preservation, a systematic review of preparation strategies, functional mechanisms, and suitability for different food types is lacking. In this review, the structural characteristics, extraction methods, functional properties, and modification strategies of silk proteins are outlined, and various materials developed using silk proteins are introduced. Furthermore, the key strategies for using silk protein-based materials in food preservation and their effects on food systems are highlighted. Despite their promising benefits in food preservation, the large-scale application of silk proteins is limited by high extraction costs and incomplete safety evaluations. Future research should involve green extraction process development, smart responsive system construction, and life cycle assessments to provide new pathways for sustainable food packaging systems.