Shellac: A promising natural polymer in the food industry
2021
Yuan, Yi | He, Ni | Xue, Qingrong | Guo, Qiyong | Dong, Liya | Haruna, Maryam Hajia | Zhang, Xia | Li, Bing | Li, Lin
The promising applications of polymers have recently attracted increasing interest in the food industry, prompting the development and utilization of novel polymers with critical roles in future foods. One such polymer with significant advantages in food applications is ‘shellac,’ a long-established natural polymer furnished with distinctive properties, including pH-responsiveness, biodegradability, and biocompatibility.In this review, literature involving food-related shellac applications, selected from Web of Science, were used in content development. First, various shellac sources, extraction methods, and processing methods are introduced, and their chemical compositions and identification reviewed. Subsequently, the physicochemical properties of shellac are discussed in detail. Finally, the applications of shellac in the food industry are comprehensively reviewed.The extraction and processing technology for shellac have matured, and the structure of shellac is now clearly understood. Based on the recognized structures and properties of shellac, its application is widely advantageous in all aspects of the food industry. However, the development of new food-related shellac applications is dependent on fabrication information based on existing research reports, hence the need for elucidation. In addition, the constraints of shellac, which results from self-polymerization, and their consequent effects on the stability of shellac-based food systems are rarely reported, and it is necessary to address these issues. In general, the application of shellac in the food industry shows great potential.
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