Ensuring food safety and promoting human health are of paramount importance in modern society. Consequently, the demand for materials designed to enhance both food safety and human well-being has grown rapidly, making this an important area of research. Protein-based hydrogels, as natural polymeric materials, possess biocompatibility, biodegradability, and tunable mechanical characteristics. These features make them highly promising candidates for diverse applications in food safety and human health. In the realm of food safety, these hydrogels can be applied in food packaging, quality safety monitoring, and the delivery of bioactive molecules. In human health, they serve functions in wound dressings, wearable devices, and drug delivery systems. This review provides a comprehensive overview of the research on protein-based hydrogels within the contexts of food safety and human health. Specifically, it focuses on key protein sources such as soybean protein, whey protein, casein, and silk fibroin. The review discusses the classification, preparation methods, and various applications of these hydrogels in the context of food safety and human health. Additionally, it summarizes the current state of research, identifies future developmental prospects, and highlights existing limitations and areas requiring improvement in the application of protein-based hydrogels within these fields.
Fu et al. (Thu,) studied this question.