Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107265
Keywords
Pickering emulsion; 3D printing; Cinnamaldehyde; Pea protein isolate; Rheological properties
Categories
Funding
- National key R D program [2017YFD0400105]
- National First-class Discipline of Food Science and Technology [JUFSTR20180204]
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Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for 3D printing and flavor compounds delivery were studied. The proportion of cinnamaldehyde in the oil phase affected storage stability, rheological properties, and 3DP characteristics. PEs and HIPPEs with lower cinnamaldehyde proportions showed better stability and printability, with reduced flavor loss during processing.
Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for three-dimensional printing (3DP) and flavor compounds delivery were investigated. The effects of cinnamaldehyde proportions in oil phase (0%, 25%, 50%, 75% and 100%) on the storage stability, rheological properties, 3DP characteristics and interfacial behavior of PEs (oil phase volume phi of 0.52) and HIPPEs (phi of 0.83) were discussed. PEs and HIPPEs with cinnamaldehyde proportions of 0% and 25% prior to printing exhibited an excellent storage stability against coalescence and creaming after at 4 degrees C, 25 degrees C and 45 degrees C respectively for 30 days. The rheological data showed that PEs containing 0-25% cinnamaldehyde and HIPPEs containing 0-75% cinnamaldehyde had a viscoelastic solid-like response with high storage moduli and suitable viscosity, providing emulsion-based inks with strong support performance and smooth extrusion characteristics. For the printed cuboids, cylinders and turtles based on PEs, the distinct structural collapse and profile loss of fidelity occurred when the cinnamaldehyde proportion was over 25%. However, for HIPPEs with the increase of cinnamaldehyde proportion up to 75%, the printed lines, cuboids, cylinders and turtles presented acceptable 3D printability, superior gel strength and texture properties, which showed smooth surfaces, regular shapes and refined 3D structures. Besides, the loss rate of cinnamaldehyde as the flavor component reduced within 10.02 +/- 0.01% and 11.29 +/- 0.01% respectively during the 3DP processing. Plant protein-based PEs and HIPPEs could be potential materials for food 3DP with enhanced the flavor retention, thus providing guidance for the practical applications in food 4D printing.
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