Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends

In recent years, protein fibrillization has attracted extensive attention on account of endowing food with desirable functional properties and better stability, which makes it a favorable option to be employed in diverse applications. Protein fibrils can be self-assembled under appropriate external conditions and regarded as advanced food materials. This review elaborates the self-assembly of protein fibrils, the factors affecting protein fibrillogenesis and characterization methods of fibrillation. In particular, the fibrillation conditions of proteins, the techno-functional properties and applications of protein fibrils in the food field are highlighted. Finally, the research trends of protein fibrils have been proposed. Notably, mastering the fibrillation conditions of different sources of protein (animals, plants, microorganisms) is an essential means to facilitate its successful fabrication, thus further expanding application in the field of food science. Protein fibrillogenesis can cause a significant improvement of the properties of viscosity, gelling, foaming, emulsifying, antioxidant and antimicrobial activities in the system. Emulsifiers, antioxidant and antimicrobial agents, carriers for active substances and nutrients, development of novel food functions, biosensors and bioadsorbers are potential applications of food protein fibrils. Additionally, this review also innovatively proposes the future research trends of protein fibrils based on the existing research foundation, including composite protein nanofibrils, iron supplements, improving food sensory properties, filler materials and nutraceutical co-delivery. This review aims to conduct a comprehensive analysis of protein fibrils from different sources, and it concludes that protein fibrillation has broad application and research prospects.