Application of Silk Fibroin Nanoparticles based Edible Coating Material for Postharvestshelf-Life Extension and Preservation of Food Products

Abstract

Nanotechnology is a burgeoning discipline that adapts to fresh and improved use in food systems relative to previous technologies, despite its broad application in agriculture, biochemistry, medicine, and several industries. By implementing innovative technologies, it is possible to efficiently incorporate them into many parts of food production, development, manufacturing, packaging, storage, and distribution. Nanoparticles occupies the most fundamentally advanced technology in nano-based food science. Using a broad range of nanostructured materials and nanomethods, such as liposomes, polymeric nanoparticles, nanoencapsulation, nanotubes, nanocomposites, packaging, and nanosensors. Silk Fibroin (SF), a biomacromolecule based on proteins, is very biocompatible, biodegradable, and has a low immunogenicity. Due to these characteristics, silk fibroin nanoparticles, or SFNPs, are beneficial across several sectors, including medical and food. The creation of SF-based nanoparticles as edible coating materials extends food shelf life and protects food components while also fortifying and supplementing nutrients. The phytochemical activities of SFNPs, including their antibacterial and antioxidant properties, are summarized in this review. The possible uses of silk fibroin nanoparticles in food, such as food additives and food packaging, which may be able to meet customers increasing demands about the food’s safety and nutritional value. The techniques of food preservation used to preserve or safeguard food quality are the major topic of this review article. Natural food preservatives are also discussed as a safer alternative to chemical preservatives for human consumption.