Antioxidant and UV-blocking glucose-crosslinked sericin films with enhanced structural integrity

The utilization of sericin should be expanded to increase the availability of silkworm silk. However, the poor mechanical properties and susceptibility to moisture of sericin have continuously restricted its use. In this study, a facile crosslinked sericin film was prepared using a glucose-induced Maillard reaction, and the physicochemical properties and antioxidant functionality of the crosslinking reaction were investigated. The glucose-induced Maillard reaction can be conducted in an environmentally friendly manner through a simple heat treatment of sericin at 90 °C, and the degree of crosslinking can be adjusted by controlling the amount of added glucose. The glucose-induced Maillard reaction improves the mechanical properties of the sericin film, reduces its vulnerability in a moist environment, and provides UV protection and improved antioxidant activity.