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Tyowua AT, Harbottle D, Binks BP. 3D printing of Pickering emulsions, Pickering foams and capillary suspensions - A review of stabilization, rheology and applications. Adv Colloid Interface Sci 2024; 332:103274. [PMID: 39159542 DOI: 10.1016/j.cis.2024.103274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/11/2024] [Accepted: 08/05/2024] [Indexed: 08/21/2024]
Abstract
Pickering emulsions and foams as well as capillary suspensions are becoming increasingly more popular as inks for 3D printing. However, a lack of understanding of the bulk rheological properties needed for their application in 3D printing is potentially stifling growth in the area, hence the timeliness of this review. Herein, we review the stability and bulk rheology of these materials as well as the applications of their 3D-printed products. By highlighting how the bulk rheology is tuned, and specifically the inks storage modulus, yield stress and critical balance between the two, we present a rheological performance map showing regions where good prints and slumps are observed thus providing clear guidance for future ink formulations. To further advance this field, we also suggest standard experimental protocols for characterizing the bulk rheology of the three types of ink: capillary suspension, Pickering emulsion and Pickering foam for 3D printing by direct ink writing.
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Affiliation(s)
- Andrew T Tyowua
- Applied Colloid Science and Cosmeceutical Group, Department of Chemistry, Benue State University, PMB, 102119, Makurdi, Nigeria; School of Chemical Engineering, University of Birmingham, Edgbaston. B15 2TT. UK.
| | - David Harbottle
- School of Chemical and Process Engineering, University of Leeds, Leeds. LS2 9JT. UK
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull. HU6 7RX. UK
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2
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Patel P, Jinugu ME, Thareja P. Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:16069-16084. [PMID: 39058356 DOI: 10.1021/acs.langmuir.4c00894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/28/2024]
Abstract
In this work, κ-carrageenan and olive oil at different oil to κ-carrageenan ratios (OCR) are homogenized to create emulsion gels. Interestingly, confocal imaging shows that the oil droplets are stabilized in the κ-carrageenan-structured gel matrix without using any surfactants. Rheological studies show that the oil droplets enhanced the oscillatory yield stress and the maximum printable height of the emulsion gels. The creation of the emulsion gels with an OCR of 1:9-3:7 led to an improvement in the structural integrity of extrusion printed structures. The emulsion gel with an OCR of 3:7 efficiently encapsulates vitamin C in the aqueous phase and curcumin in the hydrophobic oil phase, enabling the extrusion 3D printing of tablets with varying surface area to volume (SA/V) ratios. The release of vitamin C and curcumin is influenced by the preparation method of printing versus casting and the SA/V ratio of the tablets. The hollow cylinder with the highest SA/V ratio was observed to have the highest vitamin C release, whereas for curcumin, the printed tablets had a higher release compared to the cast tablet. Additionally, through rheo-dissolution experiments, we observe a lower modulus and higher vitamin C release from the 3D-printed disc versus the higher modulus and lower vitamin C release from the cast disc tablet.
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Affiliation(s)
- Panchami Patel
- Department of Chemical Engineering, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
| | - Manasi Esther Jinugu
- Department of Chemical Engineering, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
| | - Prachi Thareja
- Department of Chemical Engineering, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
- Dr. Kiran C. Patel Centre for Sustainable Development, Indian Institute of Technology Gandhinagar, Gandhinagar, Gujarat 382355, India
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3
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Wang M, Zhou Y, Fan L, Li J. Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing. Food Chem 2024; 448:139145. [PMID: 38555692 DOI: 10.1016/j.foodchem.2024.139145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study aimed to prepare an all-natural water-in-oil high internal phase Pickering emulsion (W/O-HIPPE) using diosgenin/soybean phosphatidylethanolamine complex (DGSP) and investigate the 3D printing performance. Results suggested that the self-assembly of diosgenin crystal was modified by SP in DGSP (diosgenin-SP ratios at 3:1 and 1:1), revealing a variation from large-size outward radiating needle-like to small-size granular-like shape, which facilitated closely packing at the interface. Hydrophilicity of DGSP was also increased (contact angle varying from 133.3 o to 106.4 o), ensuring more adequate interfacial adsorption to reduce interfacial tension more largely (6.5 mN/m). Thus, the W/O-HIPPE made by DGSP with diosgenin-SP = 1:1, exhibited smaller droplets and better freeze/thawing stability. The W/O-HIPPE was also measured improved rheological properties for 3D printing: satisfied shear-thinning behavior, higher recovery and self-supporting (viscoelasticity and deformation resistance). Consequently, the W/O-HIPPE allowed for printing more delicate patterns. This work provided guidance to prepare W/O-HIPPE for 3D printing.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China.
| | - Jinwei Li
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China.
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Wang W, Ji S, Xia Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions. Carbohydr Polym 2024; 334:122041. [PMID: 38553238 DOI: 10.1016/j.carbpol.2024.122041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/04/2024] [Accepted: 03/08/2024] [Indexed: 04/02/2024]
Abstract
Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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5
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Pan W, Gu F, Yan X, Huang J, Liao H, Niu F. Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy. Int J Biol Macromol 2024; 269:132274. [PMID: 38734357 DOI: 10.1016/j.ijbiomac.2024.132274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Cancer is the second leading cause of death worldwide. It was estimated that 90 % of cancer-related deaths were attributable to the development of multi-drug resistance (MDR) during chemotherapy, which results in ineffective chemotherapy. Hydrophobic natural products plays a pivotal role in the field of cancer therapy, with the potential to reverse MDR in tumor cells, thereby enhancing the efficacy of tumor therapy. However, their targeted delivery is considered a major hurdle in their application. The advent of numerous approaches for encapsulating bioactive ingredients in the nanodelivery systems has improved the stability and targeted delivery of these biomolecules. The manuscript comprehensively analyses the nanodelivery systems of bioactive compounds with potential cancer therapy applications, including liposomes, emulsions, solid lipid nanoparticles (NPs), and polymeric NPs. Then, the advantages and disadvantages of various nanoagents in the treatment of various cancer types are critically discussed. Further, the application of multiple-compbine delivery methods to overcome the limitations of single-delivery have need critically analyzed, which thus could help in the designing nanodrug delivery systems for bioactive compounds in clinical settings. Therefore, the review is timely and important for development of efficient nanodelivery systems involving hydrophobic natural products to improve pharmacokinetic properties for effective cancer treatment.
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Affiliation(s)
- Weichun Pan
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinyu Yan
- College of Materials and Metallurgy, Guizhou University, Guiyang 550025, China
| | - Jianghui Huang
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huabin Liao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuge Niu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Liu Y, Zhang Y, Cai L, Zeng Q, Wang P. Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods. Int J Biol Macromol 2024; 272:132884. [PMID: 38844274 DOI: 10.1016/j.ijbiomac.2024.132884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/10/2024]
Abstract
The food industry is undergoing a significant transformation with the advancement of 3D technology. Researchers in the field are increasingly interested in using protein and protein-polysaccharide composite materials for 3D printing applications. However, maintaining nutritional and sensory properties while guaranteeing printability of these materials is challenging. This review examines the commonly used protein and composite materials in food 3D printing and their roles in printing inks. This review also outlines the essential properties required for 3D printing, including extrudability, appropriate viscoelasticity, thixotropic properties, and gelation properties. Furthermore, it explores the wide range of potential applications for 3D printing technology in novel functional foods such as space food, dysphagia food, kid's food, meat analogue, and other specialized food products.
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Affiliation(s)
- Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Lei Cai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qinglin Zeng
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, China
| | - Pengrui Wang
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, China.
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Zhang T, Li S, Yang M, Li Y, Ma S, Zhang H, Li L, Liu X, Liu J, Du Z. The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics. Food Chem 2024; 442:138448. [PMID: 38245983 DOI: 10.1016/j.foodchem.2024.138448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 01/04/2024] [Accepted: 01/12/2024] [Indexed: 01/23/2024]
Abstract
This study was oriented towards the impacts of unique interfacial networks, formed by glycosylated and non-glycosylated egg white proteins, on the characteristics of high internal phase Pickering emulsions (HIPPEs). Glycosylated egg white protein particles (EWPG) manifested a more compact protein tertiary structure and amplified surface hydrophobicity, forming durable coral-like networks at the oil-water interface. The non-glycosylated egg white protein particles (EWP) could form spherical cluster interfacial networks. Raman spectroscopy analysis illuminated that EWPG could exhibit better interactions with aliphatic amino acids via hydrogen bonds and hydrophobic interactions. The release of free fatty acid (FFA) from both HIPPEs followed the first-order kinetic model with a combination of diffusion. EWPG-stabilized HIPPEs demonstrated superior physical stability and cellular antioxidant activity. This research shed light on the promising prospects of HIPPEs as promising amphiphilic delivery systems with capabilities to co-deliver hydrophilic and hydrophobic nutraceuticals and amplify their intracellular biological potency.
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Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sitong Ma
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Longxiang Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Xu L, Wang Y, Yang Y, Qiu C, Jiao A, Jin Z. Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing. Int J Biol Macromol 2024; 269:131967. [PMID: 38692528 DOI: 10.1016/j.ijbiomac.2024.131967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/03/2024]
Abstract
The development of food-grade high internal phase emulsions (HIPEs) for 3D printing and the replacement of animal fats have attracted considerable attention. In this study, in order to improve the rheological properties and stability of pea protein to prepare HIPE, pea protein/carboxymethyl cellulose (pH-PP/CMC) was prepared and subjected to pH cycle treatment to produce HIPEs. The results showed that pH cycle treatment and CMC significantly reduced the droplet size of HIPEs (from 143.33 to 12.10 μm). At higher CMC concentrations, the interfacial tension of the PP solution decreased from 12.84 to 11.71 mN/m without pH cycle treatment and to 10.79 mN/m with pH cycle treatment. The HIPEs with higher CMC concentrations subjected to pH cycle treatment showed shear thinning behavior and higher viscoelasticity and recovered their solid-like properties after being subjected to 50 % strain, indicating that they could be used for 3D printing. The 3D printing results showed that the pH-PP/CMC HIPE with 0.3 % CMC had the finest structure. Our work provides new insights into developing food-grade HIPEs and facilitating their use in 3D printing inks as nutrient delivery systems and animal fat substitutes.
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Affiliation(s)
- Liangyun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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Jin H, Li C, Sun Y, Zhao B, Li Y. Preparation and Application of High Internal Phase Pickering Emulsion Gels Stabilized by Starch Nanocrystal/Tannic Acid Complex Particles. Gels 2024; 10:335. [PMID: 38786252 PMCID: PMC11121127 DOI: 10.3390/gels10050335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024] Open
Abstract
Herein, the starch nanocrystal/tannic acid (ST) complex particles, which were prepared based on the hydrogen bond between starch nanocrystal (SNC) and tannic acid (TA), were successfully used to stabilize the HIPPE gels. The optimal TA concentration of the ST complex particles resulted in better water dispersibility, surface wettability, and interfacial activity as compared to SNC. The hydrogen bond responsible for the formation of ST complex particles and subsequent stable emulsions was demonstrated by varying the pH and ionic strength of the aqueous phase. Notably, the HIPPE gels stabilized via the ST complex particles can maintain long-term stability for up to three months. The HIPPEs stabilized via the ST complex particles all displayed gel-like features and had smaller droplets and denser droplet networks than the SNC-stabilized HIPPEs. The rheological behavior of HIPPE gels stabilized via the ST complex particles can be readily changed by tuning the mass ratio of SNC and TA as well as pH. Finally, the prepared HIPPE gels used to effectively protect encapsulated β-carotene against high temperatures and ultraviolet radiation and its controllable release at room temperature were demonstrated. It is anticipated that the aforementioned findings will provide new perspectives on the preparation of Pickering emulsion for delivery systems.
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Affiliation(s)
- Haoran Jin
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China (B.Z.)
| | - Chen Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China (B.Z.)
- School of Chemistry, Biology and Environment, Yuxi Normal University, Yuxi 653100, China
| | - Yajuan Sun
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China (B.Z.)
| | - Bingtian Zhao
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China (B.Z.)
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China (B.Z.)
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Wang H, Cheng Y, Zhu J, Yang Y, Qiao S, Li H, Ma L, Zhang Y. Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing. Int J Biol Macromol 2024; 261:129749. [PMID: 38281522 DOI: 10.1016/j.ijbiomac.2024.129749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 12/16/2023] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
Natural polychromatic biomaterials (like carminic acid and gardenia yellow) possess coloring merits and functionality, but are instable under light and heat. Self-assembly of gelatin and polychromatic materials could be induced by carnosic acid inclusions, illustrating great potential in food application. Antioxidant properties, pigment retention rates, UV irradiation stability, rheological properties, and physical resistances (oil, ethanol, heat and microwave) of samples were improved by carnosic acid inclusions, owing to the newly formed hydrogen bonding and electrostatic interactions (UV spectrum, particle size, zeta potential, FTIR, XPS and SEM). The improved properties contributed to the 2D printed pattern stability and the applicability for producing specialized products with high printability and fastness. On the basis of Subtractive Color-Mixing Principle, further three-dimensional dyeing microgel systems were built and modulated; it could functionalize bean paste/carboxymethyl-cellulose food systems, maintain the excellent self-supporting ability & mechanical strength, and promote single/dual-nozzle 3D printing application. Therefore, the self-assembled gelatin/polychromatic materials/carnosic acid microgel samples could not only achieve outstanding 2D printed pattern stability, and could be also promisingly applied in single/dual-nozzle 3D printing for modern innovative, creative food fields.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huanduan Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China.
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11
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Hu S, Xiao F, Du M, Pan J, Song L, Wu C, Zhu B, Xu X. Synergistic effect of residual sugar on freeze-thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer. Food Chem 2024; 432:137134. [PMID: 37639890 DOI: 10.1016/j.foodchem.2023.137134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 07/10/2023] [Accepted: 08/08/2023] [Indexed: 08/31/2023]
Abstract
Nowadays, glycosylated protein seems to be one of the most effective stabilizers for preparing freeze-thaw stabile emulsion; nevertheless, few papers mentioned the relationship between the residual free sugars after the glycosylation reaction and the freeze-thaw stability of high internal phase emulsions (HIPEs). Herein, glucose was used to prepare glycosylated cod proteins (GCPs). The synergistic effect was related to the grafting degree of GCP, and the amount of glucose added to prepare freeze-thaw stable HIPEs was reduced from 20% to 4% when the grafting degree of GCP increased from 0% to 31.58% (i.e. 12% GCP). This might be due to fewer ice crystals forming in water phase or less destruction of emulsion droplets by ice crystals. The obtained results in this study will allow developing freeze-thaw stable HIPEs or new frozen ingredients.
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Affiliation(s)
- Sijie Hu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Feng Xiao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jinfeng Pan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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12
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Zhang F, Wang P, Huang M, Xu X. Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods. Carbohydr Polym 2024; 324:121540. [PMID: 37985113 DOI: 10.1016/j.carbpol.2023.121540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/22/2023]
Abstract
The 3D printability of myofibrillar proteins (MP)-based high internal phase emulsions (HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations (0-1.5 wt%) on the physicochemical properties, microstructure, rheological properties, and stability of MP-based HIPEs. Results showed that the interaction between MP and CS efficiently modulated the formation of HIPEs by modifying interfacial tension and network structure. The addition of CS (≤ 0.9 wt%, especially at 0.6 wt%) acted as a spatial barrier, filling the network between droplets, which triggered electrostatic repulsion between CS and MP particles, enhancing MP's interfacial adsorption capacity. Consequently, droplet sizes decreased, emulsion stability increased, and HIPEs became more stable during freeze-thaw cycles, centrifugation, and heat treatment. The rheological analysis further demonstrated that the low energy storage modulus (G', 330.7 Pa) of MP-based HIPEs exhibited sagging and deformation during the self-supporting phase. However, adding CS (0.6 wt%) significantly increased the G' (1034 Pa) of MP-based HIPEs. Conversely, increasing viscosity and spatial resistance attributed to CS (> 0.9 wt%) noticeably caused larger droplet sizes, thereby diminishing the printability of MP-based HIPEs. These findings provide a promising strategy for developing high-performance and consumer-satisfaction 3D printing inks using MP-stabilized HIPEs.
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Affiliation(s)
- Feiyu Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Peng Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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13
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Yu J, Zhang Y, Zhang R, Gao Y, Mao L. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel. Int J Biol Macromol 2024; 254:127815. [PMID: 37918613 DOI: 10.1016/j.ijbiomac.2023.127815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/21/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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14
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Li D, Yin H, Wu Y, Feng W, Xu KF, Xiao H, Li C. Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18829-18841. [PMID: 38011315 DOI: 10.1021/acs.jafc.3c05653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) are versatile platforms for various applications owing to their low-density, solid-like structure, and large specific surface area. Here, naturally occurring polysaccharide-protein hybrid nanoparticles (PPH NPs) were used to stabilize HIPPEs with an internal phase fraction of 80% at a PPH NP concentration of 1.5%. The obtained HIPPEs displayed a gel-like behavior with excellent stability against centrifugation (10000g, 10 min), temperature (4-121 °C), pH (1.0-11.0), and ionic strength (0-500 mM). Confocal laser scanning microscope and cryo-scanning electron microscopy results showed that PPH NPs contributed to the stability of HIPPEs by effectively adsorbing and anchoring on the surface of the emulsion droplets layer by layer to form a dense 3D network barrier to inhibit droplet coalescence. The rheological analysis showed that the HIPPEs possessed a higher viscosity and lower frequency dependence with increasing PPH NP concentration, suggesting the potential application of such HIPPEs in three-dimensional (3D) printing, which was subsequently confirmed by a 3D printing experiment. This work provides highly stable and processable HIPPEs, which can be developed as facile and reusable materials for numerous applications. They can also be directly used for future food manufacturing, drug and nutrient delivery, and tissue reconstruction.
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Affiliation(s)
- Dafei Li
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Haoran Yin
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Yingni Wu
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Wei Feng
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Ke-Fei Xu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
| | - Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
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15
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Hu S, Xiao F, Du M, Pan J, Song L, Wu C, Zhu B, Xu X. The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing. Food Chem X 2023; 19:100759. [PMID: 37780284 PMCID: PMC10534104 DOI: 10.1016/j.fochx.2023.100759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 10/03/2023] Open
Abstract
Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze-thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in the oil phase could be used as food-grade 3D printing inks, and showed better stability after 5 freeze-thaw cycles, which could be interpreted as the reduced ice crystal formation, more stable interface layer, and more flexible gel-like network structure resulting from the protein binding to flavor substances. The constructed HIPEs system in this study could preserve the encapsulated flavor substances perfectly after 5 freeze-thaw cycles. Overall, this study contributes a food-grade 3D printing ink, and provides a new method for the preservation of flavor substances under freezing conditions and expands the application range of flavor HIPEs in food industry.
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Affiliation(s)
- Sijie Hu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Feng Xiao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jinfeng Pan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
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16
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Hu W, Chen C, Wang Y, He W, He Z, Chen J, Li Z, Li J, Li W. Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing. Food Chem 2023; 427:136651. [PMID: 37392629 DOI: 10.1016/j.foodchem.2023.136651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 07/03/2023]
Abstract
In this study, we propose a design strategy using soy protein isolate (SPI)-tannic acid (TA) complexes crosslinked through noncovalent interactions to develop high internal phase emulsions (HIPEs) for 3D printing materials. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence, and molecular docking analyses indicated that the dominant interactions occurring between the SPI and TA were mediated by hydrogen bonds and hydrophobic interactions. The secondary structure, particle size, ζ-potential, hydrophobicity and wettability of SPI was significantly altered by the addition of TA. The microstructure of HIPEs stabilized by SPI-TA complexes exhibited more regular and even polygonal shapes, thereby allowing the protein to form a dense self-supporting network structure. When the concentration of TA exceeded 50 μmol/g protein, the formed HIPEs remained stable after 45 days of storage. Rheological tests revealed that the HIPEs exhibited a typical gel-like (G' > G'') and shear-thinning behavior, which contributed to preferable 3D printing behavior.
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Affiliation(s)
- Wenyi Hu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Chunli Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ying Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weiwei He
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zongan Li
- Jiangsu Key Laboratory of 3D Printing Equipment and Manufacturing, NARI School of Electrical and Automation Engineering, Nanjing Normal University, Nanjing 210042, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
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17
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Zhang S, Chen H, Shi Z, Liu Y, Yu J, Liu L, Fan Y. High internal phase Pickering emulsions stabilized by ε-poly-l-lysine grafted cellulose nanofiber for extrusion 3D printing. Int J Biol Macromol 2023:125142. [PMID: 37257524 DOI: 10.1016/j.ijbiomac.2023.125142] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/23/2023] [Accepted: 05/26/2023] [Indexed: 06/02/2023]
Abstract
An effective method for preparing food-grade three-dimensional (3D) printing materials was the use of highly concentrated oil-in-water emulsions. This research reported 3D printable materials constructed from food-grade high internal phase Pickering emulsions (HIPPEs) that were stabilized by ε-poly-l-lysine grafted cellulose nanofiber (ε-PL-TOCNs). The ε-PL-TOCNs were prepared via ε-poly-l-lysine grafting of 2, 2, 6, 6-tetramethylpiperidine-N-oxyl (TEMPO)-oxidized cellulose (TOC) and the successive mechanical treatment. Subsequently, the chemical structure, microstructure and surface properties of ε-PL-TOCNs were characterized. The results showed that the prepared ε-PL-TOCNs had excellent dispersion performances, cationic properties brought by amino groups, and hydrophilic/hydrophobic functions of chain structure, which confirmed the feasibility of preparing HIPPEs. The HIPPEs with an internal phase volume fraction of 82 % were obtained at 0.8 wt% ε-PL-TOCNs concentration and pre-emulsification followed by continuous oil feeding. The HIPPEs' storage stability, morphology, and rheological behavior were further discussed. The ultra stable HIPPEs with apparent shear-thinning behavior and high solid viscoelasticity were successful produced, which was suitable for 3D printing. This work expanded the application of nanocellulose in emulsions field and provided a new thinking to prepare food-grade 3D printable materials and porous foam.
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Affiliation(s)
- Shuai Zhang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Huangjingyi Chen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Zicong Shi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Ying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Juan Yu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Liang Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Yimin Fan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
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18
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Kim D, Lee H, Yoon H, Oh D, Kim K. Stabilization of high internal phase Pickering emulsions with millimeter-scale droplets using silica particles. SOFT MATTER 2023; 19:3841-3848. [PMID: 37194380 DOI: 10.1039/d3sm00237c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
High internal phase emulsions stabilized with colloidal particles (Pickering HIPEs) have recently been studied intensively because of their great stability achieved by the irreversible adsorption of particles onto the oil-water interface and their usage as a template for synthesizing porous polymeric materials, called PolyHIPEs. In most cases, Pickering HIPEs with microscale droplets ranging from tens of micrometers to hundreds of micrometers have been successfully achieved, but the stabilization of Pickering HIPEs with millimeter-sized droplets is rarely reported. In this study, we report for the first time that, by using shape-anisotropic silica particle aggregates as a stabilizer, successful stabilization of Pickering HIPEs with millimeter-sized droplets can be achieved, and the size of droplets can be simply controlled. Additionally, we demonstrate that stable PolyHIPEs with large pores can be readily converted to PolyHIPEs with millimeter-scale pores, which have advantages in absorbent materials and biomedical engineering applications.
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Affiliation(s)
- DongGwon Kim
- Department of Chemical and Biomolecular Engineering, Seoul National University of Science and Technology (SeoulTech), Seoul, 01811, Republic of Korea.
| | - HaNeur Lee
- Department of Chemical and Biomolecular Engineering, Seoul National University of Science and Technology (SeoulTech), Seoul, 01811, Republic of Korea.
| | - Hojoon Yoon
- Department of Chemical and Biomolecular Engineering, Seoul National University of Science and Technology (SeoulTech), Seoul, 01811, Republic of Korea.
| | - DongGeun Oh
- Department of Chemical and Biomolecular Engineering, Seoul National University of Science and Technology (SeoulTech), Seoul, 01811, Republic of Korea.
| | - KyuHan Kim
- Department of Chemical and Biomolecular Engineering, Seoul National University of Science and Technology (SeoulTech), Seoul, 01811, Republic of Korea.
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19
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Wang Z, Huang S, Zhao X, Yang S, Mai K, Qin W, Liu K, Huang J, Feng Y, Li J, Yu G. Covalent Bond Interfacial Recognition of Polysaccharides/Silica Reinforced High Internal Phase Pickering Emulsions for 3D Printing. ACS APPLIED MATERIALS & INTERFACES 2023; 15:23989-24002. [PMID: 37134135 DOI: 10.1021/acsami.3c03642] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Significant challenges remain in designing sufficient viscoelasticity polysaccharide-based high internal phase Pickering emulsions (HIPPEs) as soft materials for 3D printing. Herein, taking advantage of the interfacial covalent bond interaction between modified alginate (Ugi-OA) dissolved in the aqueous phase and aminated silica nanoparticles (ASNs) dispersed in oil, HIPPEs with printability were obtained. Using multitechniques coupling a conventional rheometer with a quartz crystal microbalance with dissipation monitoring, the correlation between interfacial recognition coassembly on the molecular scale and the stability of whole bulk HIPPEs on the macroscopic scale can be clarified. The results showed that Ugi-OA/ASNs assemblies (NPSs) were strongly retargeted into the oil-water interface due to the specific Schiff base-binding between ASNs and Ugi-OA, further forming thicker and more rigid interfacial films on the microscopic scale compared with that of the Ugi-OA/SNs (bared silica nanoparticles) system. Meanwhile, flexible polysaccharides also formed a 3D network that suppressed the motion of the droplets and particles in the continuous phase, endowing the emulsion with appropriately viscoelasticity to manufacture a sophisticated "snowflake" architecture. In addition, this study opens a novel pathway for the construction of structured all-liquid systems by introducing an interfacial covalent recognition-mediated coassembly strategy, showing promising applications.
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Affiliation(s)
- Zhaojun Wang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shuntian Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Keyang Mai
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Wenqi Qin
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Kaiyue Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Junhao Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
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20
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Li Z, Liu W, Sun C, Wei X, Liu S, Jiang Y. Gastrointestinal pH-Sensitive Pickering Emulsions Stabilized by Zein Nanoparticles Coated with Bioactive Glycyrrhizic Acid for Improving Oral Bioaccessibility of Curcumin. ACS APPLIED MATERIALS & INTERFACES 2023. [PMID: 36884340 DOI: 10.1021/acsami.2c21549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Pickering emulsions have received considerable attention for their stability and functionality. Environmentally responsive Pickering emulsions could be used as vehicles for oral administration. However, challenges still exist, such as nonbiocompatibility of emulsifier and mismatched response behavior in the gastrointestinal environment. In this study, a strategy was proposed that bioactive saponin glycyrrhizic acid (GA) was used as a pH-responsive substance to functionalize zein nanoparticles, and tannic acid (TA) was used as a primer for cross-linking GA and zein nanoparticles. The Pickering emulsions fabricated by zein/TA/GA nanoparticles (ZTGs) exhibited excellent stability at acid conditions while slowly demulsifying at neutral conditions, which can be further used as an intestine-targeted delivery system. Curcumin was encapsulated into ZTG-stabilized Pickering emulsions, and the encapsulation efficiency results suggested that the presence of GA coating remarkably facilitated the encapsulation of curcumin. An in vitro digestion study suggested that ZTGs provided protection for emulsions from pepsin hydrolysis and exhibited higher free fatty acid release as well as higher bioaccessibility of curcumin during simulated intestine digestion. This study provides an effective strategy to prepare pH-responsive Pickering emulsions for improving the oral bioaccessibility of hydrophobic nutraceuticals.
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Affiliation(s)
- Zhiqiang Li
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weiqi Liu
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chenbo Sun
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinyi Wei
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shiyuan Liu
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanbin Jiang
- Guangdong Provincial Key Lab of Green Chemical Product Technology, School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
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21
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Zhao Q, Fan L, Li J. Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective. Food Res Int 2023; 165:112458. [PMID: 36869475 DOI: 10.1016/j.foodres.2023.112458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Pickering HIPEs have received tremendous attention in recent years due to their superior stability and unique solid-like and rheological properties. Biopolymer-based colloidal particles derived from proteins, polysaccharides and polyphenols have been demonstrated to be safety stabilizers for the construction of Pickering HIPEs, which can meet the demands of consumers for "all-natural" products and provide "clean-label" foods. Furthermore, the functionality of these biopolymers can be further extended by forming composite, conjugated and multi-component colloidal particles, which can be used to modulate the properties of the interfacial layer, thereby adjusting the performance and stability of Pickering HIPEs. In this review, the factors affecting the interfacial behavior and adsorption characteristics of colloidal particles are discussed. The intrinsic composition of matrix components and fundamental characteristics of Pickering HIPEs are emphatically summarized, and the emerging applications of Pickering HIPEs in the food industry are reviewed. Inspired by these findings, future perspectives concerning this field are also put forward, including (1) the exploration of the interactions between biopolymers used to produce Pickering HIPEs and target food ingredients, and the influence of the added biopolymers on the flavor and mouthfeel of the products, (2) the investigation of the digestion properties of Pickering HIPEs under oral administration, and (3) the fabrication of stimulus-responsive or transparent Pickering HIPEs. This review will give a reference for exploring more natural biopolymers for Pickering HIPEs application development.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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22
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Depletion attraction driven formation of Spirulina emulsion gels for 3D printing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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23
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Zhang L, Zhou C, Xing S, Chen Y, Su W, Wang H, Tan M. Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing. Food Chem 2023; 417:135824. [PMID: 36913867 DOI: 10.1016/j.foodchem.2023.135824] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 01/16/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023]
Abstract
The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.
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Affiliation(s)
- Lijuan Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shanghua Xing
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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24
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Guo Z, Li Z, Cen S, Liang N, Muhammad A, Tahir HE, Shi J, Huang X, Zou X. Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing. Carbohydr Polym 2023; 313:120764. [PMID: 37182940 DOI: 10.1016/j.carbpol.2023.120764] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023]
Abstract
This research investigated edible Pickering emulsions stabilized by polysaccharide complexes as inks for food 3D printing. The interface membrane structure in the Pickering emulsion system was formed using complexes consisting of β-cyclodextrin (β-CD) and carboxymethyl cellulose (CMC). Except for provide sufficient steric barrier and electrostatic repulsion to increase the stability of the Pickering emulsions, the interface membrane constructs also can demonstrate good biphasic wettability and lower oil/water interfacial tension. The hydrophilicity of complexes (β-CD/CMC) was mainly adjusted by the ratio of β-CD/CMC (Rβ/C) and the substitution degree (DS) of CMC, which further adjusted the physical and chemical properties of Pickering emulsion to make it correspond to the rheological behavior applied to 3D printing. The stable Pickering emulsion (Rβ/C = 2:2, DS = 1.2, weight ratio of oil phase (φ) = 65 %) displayed excellent printing potential by characterizations analysis of Pickering emulsions. The smoothness, viscosity, and self-supporting ability of the Pickering emulsion under the optimized conditions were further analyzed using a filling density printing experiment of a cuboid model. The emulsifying properties of β-CD were adjusted by hydrophilic CMC to achieve the required amphipathic properties of the complexes to develop Pickering emulsions for food 3D printing.
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25
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Preparation of Pangasius hypophthalmus protein-stabilized pickering emulsions and 3D printing application. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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26
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Zhao Q, Fan L, Liu Y, Li J. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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27
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Xu B, Jia Y, Li B, Ma H, Yang W. Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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28
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Hu X, McClements DJ. Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions. Foods 2022; 11:3996. [PMID: 36553739 PMCID: PMC9777884 DOI: 10.3390/foods11243996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/29/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians. Ideally, these products should look, feel, taste, and behave like the meat products they are designed to replace. In this study, we investigated the impact of simulated freeze-thaw and cooking treatments on the properties of plant-based adipose tissues formulated using high internal phase emulsions (HIPEs) or gelled emulsions (GEs). The HIPEs consisted of 75% oil, 2% soybean protein, 23% water, while the GEs consisted of 60% oil, 2% soybean protein, 2% agar and 36% of water. Low melting point (soybean oil) and high melting point (coconut oil) oils were used to create emulsions with either liquid or partially crystalline lipid phases at ambient temperature, respectively. In general, GEs were harder than HIPEs, and emulsions containing coconut oil were harder than those containing soybean oil at ambient temperatures. The thermal behavior of the plant-based adipose tissue was compared to that of beef adipose tissue. Beef adipose tissue was an opaque whitish semi-solid at ambient temperature. These properties could be mimicked with all types of HIPEs and GEs. The structure of the beef adipose tissue was resistant to freezing/thawing (-20/+20 °C) but not cooking (90 °C, 30 min). Soybean HIPEs and GEs were relatively stable to simulated cooking but not freeze-thawing. Conversely, coconut HIPEs and GEs exhibited the opposite behavior. These results have important implications for the formulation of alternatives to animal adipose tissue in plant-based foods.
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29
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Thum MD, Lu Q, Stockmaster KT, Haridas D, Fears KP, Balow RB, Lundin JG. 3D‐printable cyclic peptide loaded microporous polymers for antimicrobial wound dressing materials. POLYM ADVAN TECHNOL 2022. [DOI: 10.1002/pat.5948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Matthew D. Thum
- Chemistry Division U.S. Naval Research Laboratory Washington, DC USA
| | - Qin Lu
- Chemistry Division U.S. Naval Research Laboratory Washington, DC USA
| | | | - Dhanya Haridas
- Chemistry Division U.S. Naval Research Laboratory Washington, DC USA
| | - Kenan P. Fears
- Chemistry Division U.S. Naval Research Laboratory Washington, DC USA
| | - Robert B. Balow
- Chemistry Division U.S. Naval Research Laboratory Washington, DC USA
| | - Jeffrey G. Lundin
- Chemistry Division U.S. Naval Research Laboratory Washington, DC USA
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30
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Wang H, Ouyang Z, Cheng Y, Zhu J, Yang Y, Ma L, Zhang Y. Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Azhar U, Arif M, Bashir MS, Babar M, Sagir M, Yasin G. Functionalized Fe 3O 4-based methyl methacrylate Pickering PolyHIPE composites costabilized by fluorinated block copolymer for oil/water separation. CHEMOSPHERE 2022; 309:136526. [PMID: 36150494 DOI: 10.1016/j.chemosphere.2022.136526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 08/27/2022] [Accepted: 09/15/2022] [Indexed: 06/16/2023]
Abstract
High internal phase emulsion (HIPE) technology has been emerged as a prodigious source to create tailor-made porous structures. This type of emulsion contains significantly higher amount of water in it, which is only possible with special type of stabilizers. Most specifically, the monomers with sufficiently high solubility in water such as methyl methacrylate (MMA) make it more cumbersome to stabilize in the form of HIPE. Here we have reported the combination of stabilizers including fluorinated block copolymer Poly (2-dimethylamino)ethyl methacrylate-b-Poly(trifluoroethyl methacrylate) (PDMAEMA-b-PTFEMA) and humic acid modified iron-oxide (HA-Fe3O4) nanoparticles (NPs) to stabilize HIPE, which resulted in highly porous and interconnected products. Fluorinated block copolymers with inherent hydrophobic nature along with iron oxide nanoparticles increased the water repellency of MMA based polymeric monoliths. Increasing the amount of stabilizer increased the porosity and BET specific surface area to 83.8% and 27 ± 0.8 μm, respectively. The prepared porous materials demonstrated hydrophobic characteristics while adsorbing oil from the surface of water up to 16 g/g. Moreover, the adsorbed oil from the prepared monolith was recovered by using simple centrifugation method without damaging the structure. This research opens new avenues to prepare more useful oil and water separation materials such as membranes, pollutant adsorbers, and so on.
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Affiliation(s)
- Umair Azhar
- Institute of Chemical and Environmental Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
| | - Muhammad Arif
- Institute of Chemical and Environmental Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan.
| | - Muhammad Sohail Bashir
- Institutes of Physical Science and Information Technology, Key Laboratory of Structure and Functional Regulation of Hybrid Materials of Ministry of Education, Anhui University, Hefei, Anhui, 230601, China; Hefei National Laboratory for Physical Sciences at the Microscale, CAS Key Laboratory of Soft Matter Chemistry, Department of Polymer Science and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, China.
| | - Muhammad Babar
- Institute of Chemical and Environmental Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
| | - Muhammad Sagir
- Institute of Chemical and Environmental Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
| | - Ghulam Yasin
- Institute for Advanced Study, Shenzhen University, Shenzhen, Guangdong, 518060, China.
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32
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Liu Y, Huang Y, Wang Y, Zhong J, Li S, Zhu B, Dong X. Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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Han Y, Tai X, You W, Bai Y, Guo L. Fabrication of ultrastable oil-in-water high internal phase gel emulsions stabilized solely by modified shea butter for 3D structuring. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Yu J, Li D, Wang LJ, Wang Y. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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35
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Hu L, Ding F, Liu W, Cheng Y, Zhu J, Ma L, Zhang Y, Wang H. Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Zhang L, Zaky AA, Zhou C, Chen Y, Su W, Wang H, Abd El-Aty A, Tan M. High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107744] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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37
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Zong Y, Kuang Q, Liu G, Wang R, Feng W, Zhang H, Chen Z, Wang T. All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing. Food Chem 2022; 388:133012. [DOI: 10.1016/j.foodchem.2022.133012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/14/2022] [Accepted: 04/17/2022] [Indexed: 12/11/2022]
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38
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Li X, Fan L, Li J. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Wang H, Ouyang Z, Hu L, Cheng Y, Zhu J, Ma L, Zhang Y. Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. Food Chem 2022; 397:133725. [PMID: 35908462 DOI: 10.1016/j.foodchem.2022.133725] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/06/2022] [Accepted: 07/14/2022] [Indexed: 01/14/2023]
Abstract
Nutritional phycocyanin (PC) may be non-covalently bound to gelatin (GE) and form the self-assembly complex proteins, which could stabilize high internal phase emulsions (HIPEs) by one-pot homogenization. The effects of PC on physicochemical, structural, extrudable, thixotropic properties and practical printability of HIPEs were investigated. The electrostatic interaction and hydrogen bonds between GE and PC facilitated the compact structure, promoted the interfacial adsorption behavior at oil-water interface, enhanced emulsion stability, and reduced creaming index of HIPEs. Shearing-thinning property and proper yield stress proved the excellent extrudability of HIPEs. Moreover, thixotropy results indicated that low-content PC resulted in high hysteresis area and large recovery rate of HIPEs, suggesting the outstanding structure rebuilding capacity and structure maintainability. 3D printing of HIPEs illustrated the high printing definition and shape retention conforming to the original models. Overall, this study provides reference for developing functional thixotropic emulsions with high potential in customizing special three-dimensional food.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
| | - Zhiying Ouyang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
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40
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Huc-Mathis D, Cafiero M, Hollestelle C, Michon C. One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus. Foods 2022; 11:foods11131902. [PMID: 35804718 PMCID: PMC9265415 DOI: 10.3390/foods11131902] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/17/2022] Open
Abstract
Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.
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42
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Wang H, Hu L, Peng L, Du J, Lan M, Cheng Y, Ma L, Zhang Y. Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application. Food Chem 2022; 378:132088. [PMID: 35033713 DOI: 10.1016/j.foodchem.2022.132088] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 12/06/2021] [Accepted: 01/04/2022] [Indexed: 12/14/2022]
Abstract
Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are prepared via self-assembly process by special addition order and concentration. CCLD and CS alone could not effectively stabilize CAT, while CAT could be encapsulated in cavity of CCLD and the inclusion complex could be further strengthened by CS, due to hydrogen-bonding between CCLD and CS via groups including NH2 and OH. The dispersion system based on dual encapsulation of CAT had outstanding shear-thinning behavior, proper pseudoplastic properties, satisfactory yield stress, excellent thermal stability and great thixotropy, illustrating high potential for 3D printing. 3D printing of CAT-encapsulated system with high-content CS on paper and bread proves its excellent extrudability and printability, with possible potential in nutrition personalization. The designed host encapsulation structure by CCLD and CS plays a guiding role in incorporating functional materials including bioactives, probiotics, enzymes, vitamins, etc., and provides a reference in innovative food technology.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lin Peng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jie Du
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Miaochuan Lan
- College of Food Science, Southwest University, Chongqing 400715, PR China; Luzhou Vocational and Technical College, Sichuan 646699, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee, Chongqing 400715, PR China.
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43
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Feng T, Fan C, Wang X, Wang X, Xia S, Huang Q. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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44
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Bi AQ, Xu XB, Guo Y, Du M, Yu CP, Wu C. Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance. Food Chem 2022; 371:131349. [PMID: 34808768 DOI: 10.1016/j.foodchem.2021.131349] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 09/03/2021] [Accepted: 10/04/2021] [Indexed: 01/25/2023]
Abstract
In this study, three-dimensional (3D) printable oil/water (O/W) high-internal-phase emulsions (HIPEs) (internal phase fraction = 75%) were fabricated using casein (3% w/v)/pectin (1-5% w/v) hybrid particles with flavour oil. The morphologies of the HIPEs, revealed by confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM), indicated that the casein/pectin hybrid particles were mainly distributed on the interface of oil droplets. Additionally, the results of rheological and gel-strength measurements indicated that the viscosity (ranging from 1316.51-0.21 to 4301.84-0.79 Pa.s) of HIPEs increased with increasing pectin content (from 0% to 4% w/v), and the gel strength of printed HIPEs increased (from 10.37 to 21.19 g) with increasing pectin (from 1% to 5% w/v). The developed HIPEs were applied for 3D printing and the thus-printed objects could adequately maintain the designed shape and structure. The developed 3D printable HIPEs have excellent potential applications in the food, medical, and cosmetic industries.
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Affiliation(s)
- An-Qi Bi
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xian-Bing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Yu Guo
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, PR China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Cui-Ping Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
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Pang B, Ajdary R, Antonietti M, Rojas O, Filonenko S. Pickering emulgels reinforced with host-guest supramolecular inclusion complexes for high fidelity direct ink writing. MATERIALS HORIZONS 2022; 9:835-840. [PMID: 34985072 DOI: 10.1039/d1mh01741a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Direct ink writing (DIW) of Pickering emulsions offers great potential for constructing on-demand objects. However, the rheological properties of fluid emulsions greatly undermines the shape fidelity and structural integrity of 3D-printed structures. We solve here these challenges and realize a new route towards complex constructs for actual deployment. A dynamic, supramolecular host-guest hydrogel based on poly(ethylene glycol) and α-cyclodextrin was synthesized in the continuous phase of cellulose nanocrystal-stabilized Pickering emulsions. The storage modulus of the obtained emulgels could reach up to ∼113 kPa, while being shear thinning and yielding precise printability. Diverse complex architectures were possible with high shape fidelity and structural integrity. The printed objects, for example a double-wall cylinder with 75 layers, demonstrated excellent dimensional stability (shrinkage of 7 ± 2% after freeze-drying). With the merits of a simple fabrication process and the high biocompatibility of all the components, the concept of dynamic supramolecular hydrogel-reinforced emulgels represent a potentially versatile route to construct new materials and structures VIA DIW for use in bioproducts and biomedical devices.
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Affiliation(s)
- Bo Pang
- Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany.
| | - Rubina Ajdary
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Vuorimiehentie 1, Espoo, FI-00076, Finland
| | - Markus Antonietti
- Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany.
| | - Orlando Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Vuorimiehentie 1, Espoo, FI-00076, Finland
- The Bioproducts Institute, Department of Chemical and Biological Engineering, and Department of Chemistry and Wood Science, University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z4, Canada.
| | - Svitlana Filonenko
- Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany.
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Zhang Y, Xiang S, Yu H, Wang H, Tan M. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles. Food Funct 2022; 13:2172-2183. [PMID: 35113104 DOI: 10.1039/d1fo03940g] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emulsions, which is easy to form colloidal particles. Herein, gliadin/propylene glycol alginate (PGA) colloidal particles (GPPs) with different gliadin/PGA ratios were developed and used as emulsifiers to prepare Pickering emulsions with an internal phase of 80% (v/v). The addition of PGA made the GPPs a tree-fruit-like morphology, increasing the particle size and changing the zeta-potential. Hydrogen bond and electrostatic interaction are the major forces between gliadin and PGA. The wettability of GPPs was improved significantly in the presence of PGA. The oil-water contact angle reached 89.5° when the gliadin/PGA ratio was 1 : 1. The emulsion could be maintained at room temperature for 6 months when the oil phase ratio (Φ) was 70%. The high stability of the Pickering emulsion could be attributed to the thin film formed by GPPs on the surface of oil droplets. The improved resistance of algal oil in emulsions against oxidation was proved as the induction time increased six times. In addition, the porous material prepared using GPPs-stabilized emulsion as the template displayed an oil absorption ability of 106.41 g g-1 and heavy metal adsorption ability of 202.71 mg g-1. Such performance implies that GPPs are highly efficient food-grade Pickering emulsifiers that may be applied in various fields.
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Affiliation(s)
- Yin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Xiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongjin Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Gangjingzi District, Dalian 116034, Liaoning, China. .,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107146] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Wang C, Chi H, Zhang F, Wang X, Wang J, Zhang H, Liu Y, Huang X, Bai Y, Xu K, Wang P. Temperature-responsive Pickering high internal phase emulsions for recyclable efficient interfacial biocatalysis. Chem Sci 2022; 13:8766-8772. [PMID: 35975156 PMCID: PMC9350585 DOI: 10.1039/d2sc01746f] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Accepted: 06/06/2022] [Indexed: 11/21/2022] Open
Abstract
The field of biocatalysis is expanding owing to the increasing demand for efficient low-cost green chemical processes. However, a feasible strategy for achieving product separation, enzyme recovery, and high catalytic efficiency in biocatalysis remains elusive. Herein, we present thermoresponsive Pickering high internal phase emulsions (HIPEs) as controllable scaffolds for efficient biocatalysis; these HIPEs demonstrate a transition between emulsification and demulsification depending on temperature. Ultra-high-surface-area Pickering HIPEs were stabilized by Candida antarctica lipase B immobilized on starch particles modified with butyl glycidyl ether and glycidyl trimethyl ammonium chloride, thus simplifying the separation and reuse processes and significantly improving the catalytic efficiency. In addition, the switching temperature can be precisely tuned by adjusting the degree of substitution of the modified starches to meet the temperature demands of various enzymes. We believe that this system provides a green platform for various interfacial biocatalytic processes of industrial interest. The thermoresponsive Pickering high internal phase emulsions stabilized by starch particles as controllable scaffolds for efficient biocatalysis, which simplified the separation and reuse processes and significantly improved the catalytic efficiency.![]()
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Affiliation(s)
- Chao Wang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
- University of Science and Technology of China, Hefei 230026, PR China
| | - Hui Chi
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
| | - Fan Zhang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
- University of Science and Technology of China, Hefei 230026, PR China
| | - Xinyue Wang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
- University of Science and Technology of China, Hefei 230026, PR China
| | - Jiarui Wang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
- University of Science and Technology of China, Hefei 230026, PR China
| | - Hao Zhang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
| | - Ying Liu
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
| | - Xiaona Huang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
| | - Yungang Bai
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
| | - Kun Xu
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
| | - Pixin Wang
- Key Laboratory of Polymer Ecomaterials, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, PR China
- University of Science and Technology of China, Hefei 230026, PR China
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High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing. Carbohydr Polym 2021; 273:118586. [PMID: 34560987 DOI: 10.1016/j.carbpol.2021.118586] [Citation(s) in RCA: 62] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/15/2021] [Accepted: 08/17/2021] [Indexed: 01/18/2023]
Abstract
In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-polysaccharide complexes were used as inks for food-grade three-dimensional printing (3DP). The complexes (RCs) structured by synergistic interactions between rice proteins (RPs) and carboxymethyl cellulose (CMC) displayed outstanding biphasic wettability with excellent ability to reduce the oil/water interfacial tension. The interfacial structures formed by RCs provided a steric barrier and sufficient electrostatic repulsion, preventing droplet coalescence against heating treatment as well as long-term storage. Moreover, the rheological behaviors of the HIPPEs can be tuned by the substitution degree (DS) of CMC for tailorable hydrophobic/hydrophilic properties of RCs, allowing their controllable injectability and printability during 3DP. The HIPPEs stabilized by RCs with a DS 1.2 showed the most favorable printing resolution, hardness, adhesiveness, and chewiness. Associating the hydrophobic RPs with hydrophilic CMC, our study enabled on-demand amphiphilicity of RCs for effective stabilization of HIPPEs that can be manipulated for 3DP.
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Iturriaga L, Van Gordon KD, Larrañaga-Jaurrieta G, Camarero‐Espinosa S. Strategies to Introduce Topographical and Structural Cues in 3D‐Printed Scaffolds and Implications in Tissue Regeneration. ADVANCED NANOBIOMED RESEARCH 2021. [DOI: 10.1002/anbr.202100068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Affiliation(s)
- Leire Iturriaga
- POLYMAT University of the Basque Country UPV/EHU Avenida Tolosa 72 Donostia/San Sebastián 20018 Gipuzkoa Spain
| | - Kyle D. Van Gordon
- POLYMAT University of the Basque Country UPV/EHU Avenida Tolosa 72 Donostia/San Sebastián 20018 Gipuzkoa Spain
| | - Garazi Larrañaga-Jaurrieta
- POLYMAT University of the Basque Country UPV/EHU Avenida Tolosa 72 Donostia/San Sebastián 20018 Gipuzkoa Spain
| | - Sandra Camarero‐Espinosa
- POLYMAT University of the Basque Country UPV/EHU Avenida Tolosa 72 Donostia/San Sebastián 20018 Gipuzkoa Spain
- IKERBASQUE Basque Foundation for Science Bilbao 48009 Spain
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