The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

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.

Quantification of branching within high molecular weight polymers with polyester backbones formed by transfer-dominated branching radical telomerisation (TBRT)

New branched polymerisations offer previously inaccessible macromolecules and architectural understanding is important as it provides insight into the branching mechanism and enables the determination of structure–property relationships. Here we present a detailed inverse gated ¹³C NMR characterisation of materials derived from the very recently reported Transfer-dominated Branching Radical Telomerisation (TBRT) approach to quantify branching and provide an insight into cyclisation.

The characterisation and quantification of branching is key to understanding new complex macromolecules. Here we establish approaches to evaluate the unique and novel architectures formed by Transfer-dominated Branching Radical Telomerisation (TBRT).