期刊
FOOD CHEMISTRY-X
卷 19, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fochx.2023.100759
关键词
High internal phase emulsion; Freeze-thaw stability; Flavor substance preservation; 3D printing
Flavor high internal phase emulsions (HIPEs) prepared with more than 15% litsea cubeba oil in the oil phase can be used as food-grade 3D printing inks, and demonstrate better stability after 5 freeze-thaw cycles, which can be attributed to reduced ice crystal formation, more stable interface layer, and a more flexible gel-like network structure resulting from protein binding to flavor substances. The constructed HIPEs system in this study effectively preserves the encapsulated flavor substances after 5 freeze-thaw cycles.
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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