Modification of food protein fibrils: during and after fibrillization

Abstract

Fibrillization endows food proteins with anisotropic nanostructures, significantly enhancing their functional properties. The resultant food protein fibrils (FPFs) have garnered attention for their diverse applications across the food industry. However, the full potential of FPFs is hindered by inherent challenges, particularly their limited stability. This review critically examines the formation of FPFs in food processing, the new protein sources, and on the modification strategies of FPFs, thereby unlocking new avenues for FPF utilization in food processing. In particular, the strategies during and after fibrillization are highlighted. The first strategy is to modify the structure and function of protein fibrils by influencing fibrillization, such as through pretreatment, incubation conditions, nuclei induction, and ingredient interactions. The second strategy is to modify the mature FPFs by regulating their properties and interactions with other components. The review also discusses the potential applications and challenges of FPFs in food systems, such as food preservation, functional food design, and novel delivery carriers.