Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field

In this review, we systematically analyze the unique functional properties and enhanced stability of protein fibrils, attributes that stem directly from their distinctive structural features: a significant aspect ratio, high stiffness, and hydrophobicity. These characteristics not only contribute to the improvement of food texture and stability but also extend the shelf life of food products. Consequently, protein fibrils emerge as an ideal choice for various applications within the food industry. This review delves into the mechanisms of protein fibril self-assembly, their origins, conditions leading to fibrillation, and methods for their characterization. It also explores the technical and functional attributes of protein fibrillation, highlighting its practical applications. Significantly, the deployment of protein fibrils in the industry, corroborated by existing scientific inquiries, encompasses a broad spectrum of fields, including biomimetic food products, sensory and biosorption techniques, biofilms and packaging materials, carriers of nutrient and active ingredients. A focal point of this review lies in the integrative application of protein fibrils with other substances aimed at bolstering their efficacy as material carriers. The exploration into composite delivery systems (such as nanoparticles, microcapsules, and microgels), illustrates the potential to ameliorate the bioavailability of nutritional elements and enable precision in release dynamics. This review summarized the latest applications of protein fibrils, highlighting their high-quality utilization and the advancements in harnessing their properties for innovative solutions in food science and technology.