Preparation of protein-based aerogels and regulation and application of their absorption properties: a review

Challenges still persist in the preparation of healthy foods through the structuring of liquid oils, and the encapsulation and delivery of functional components. However, protein-based aerogels (PAs) with unique nutritional and health properties as well as various kinds of tunable absorption properties hold promise for solving these problems. In this review, the methods and characteristics of aerogels prepared from various animal and plant proteins were reviewed. In addition, considering the satisfactory structure of amyloid and its outstanding gelation and absorption properties, we proposed accelerating the development of amyloid aerogels in the future. Then, the relationship between their microstructure (specific surface area, pore characteristics, and stability) and absorption properties was discussed. The methods of regulating the absorption properties of PA by hydrogel preparation process, drying technology and surface coating were also emphasized. Finally, we summarized the research advances in PAs for liquid oil structuring and functional ingredient delivery, and provided an outlook for PAs development. The selection of suitable proteins and effective regulation of absorption properties are crucial considerations for improving the applicability of PAs. This review serves as a theoretical reference for the development of healthy, multifunctional and practicable PAs and their products.