Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science.

Abstract

This review provides an in-depth exploration of Janus materials based on natural biomacromolecules (polysaccharides, proteins, and lipids). The unique asymmetric structure and multifunctionality of Janus materials endow them with broad application potential in food science and beyond. In terms of preparation, the review details several cutting-edge methods, including Pickering emulsions, asymmetric acylation, one-pot in situ methods, microfluidics, electrospinning, and electrospraying, which collectively support the efficient synthesis and functionalization of Janus materials. Regarding applications, these materials can serve as antimicrobial agents to extend food shelf-life, as thickeners and emulsifiers to enhance food stability and texture, and in the precise delivery of bioactive substances. Although previous studies have touched on the applications of Janus materials in food science, a comprehensive and systematic review focusing on those derived from natural biomacromolecules has been lacking. This review fills that gap, providing a crucial theoretical foundation. However, several challenges remain for the widespread application of Janus materials, including difficulties in scaling up production processes, issues with the repeatability and long-term stability of products, and complex regulatory requirements. Future research directions should focus on developing eco-friendly preparation strategies and addressing safety and regulatory concerns through interdisciplinary collaboration. Additionally, AI-driven material design holds promise for accelerating the optimization and innovation of Janus materials, thereby promoting their extensive application in food science and related fields to enhance food safety and quality.