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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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Tao S, Guan X, Li Y, Jiang H, Gong S, Ngai T. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization. J Colloid Interface Sci 2021; 607:1491-1499. [PMID: 34587529 DOI: 10.1016/j.jcis.2021.09.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/30/2022]
Abstract
HYPOTHESIS Synergistic stabilization of high internal phase Pickering emulsions (HIPPEs) by food-grade colloidal particles are necessary for food, pharmaceuticals or cosmetics owing to their biocompatibility and multi-functionality. By tuning the interfacial structure of adsorbed binary particles, the HIPPE may exhibit extraordinary characteristics compared to conventional all-natural HIPPEs solely stabilized by single-component particle or composite particle, which should have potential applications in varies fields. EXPERIMENTS HIPPEs were prepared by using zein protein nanoparticles (ZNPs) and starch nanocrystals (SNCs) as stabilizers. We systematically investigated the effect of particle concentration and internal phase fraction on HIPPEs morphology, stability and rheological behaviors. Further, the stabilization mechanism as well as potential applications were demonstrated. FINDINGS HIPPEs were prepared with excellent stability against centrifugation and high temperature (50 °C). Our result indicates the successful construction of unique bilayer interfacial structures consisting of inner ZNPs layer and outer SNCs layer. Since SNCs could gelatinize at 50 °C, dense shells can form around droplets afterwards. Such thermally responsive interfacial structures can be used to protect hydrophobic bioactive substances at higher temperatures while still allowing controlled release at certain conditions. Furthermore, with high internal phase fraction, HIPPEs can possibly replace mayonnaise and salad dressing on the market due to comparable appearance and properties. Following the removal of inner oil, porous materials can be further fabricated, which have potential applications in environmental protection or tissue engineering.
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Affiliation(s)
- Shengnan Tao
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Xin Guan
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T. Hong Kong
| | - Yunxing Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
| | - Hang Jiang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Suijing Gong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, N. T. Hong Kong.
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Shahbazi M, Jäger H, Ettelaie R. Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126760] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Li X, Fan L, Liu Y, Li J. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Crit Rev Food Sci Nutr 2021; 63:1564-1586. [PMID: 34407718 DOI: 10.1080/10408398.2021.1965953] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
3D printing technology has been widely used in food processing with its advantages of customized food design, personalized nutrition design, and simplified food supply chain. Food emulsion gels have application value and prospects in food 3D printing due to their promising properties, including biodegradability, biocompatibility, as well as dual characteristics of emulsions and biopolymer gels. Food emulsion gels with appropriate mechanical properties, as a new type of food inks, expand the types and functions of the inks. However, food emulsion gels without adequate reinforced mechanical properties may suffer from defects in shape, texture, mouthfeel, and functionality during 3D printing and subsequent applications. Therefore, it is necessary to summarize the strategies to improve the mechanical properties of food emulsion gels. According to the methods of characterizing the mechanical properties of emulsion gels, this article summarizes four strategies for improving the mechanical properties of emulsion gels through two ways: inside-out (reinforcement of interface and reinforcement of cross-linking) and outside-in (physical approaches and environmental regulations), as well as their basic mechanisms. The application status and future research trends of emulsion gels in food 3D printing are finally discussed.
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Affiliation(s)
- Xueqing Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8944-8963. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.
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Affiliation(s)
- Long Bai
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Post Office Box 16300, FI-00076 Aalto, Espoo, Finland
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Gao H, Ma L, Cheng C, Liu J, Liang R, Zou L, Liu W, McClements DJ. Review of recent advances in the preparation, properties, and applications of high internal phase emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods 2021; 10:foods10050917. [PMID: 33921961 PMCID: PMC8143571 DOI: 10.3390/foods10050917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/08/2021] [Accepted: 04/19/2021] [Indexed: 02/06/2023] Open
Abstract
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.
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Chen Q, Tai X, Li J, Li C, Guo L. High Internal Phase Emulsions Synergistically Stabilized by Sodium Carboxymethyl Cellulose and Palm Kernel Oil Ethoxylates as an Essential Oil Delivery System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4191-4203. [PMID: 33787238 DOI: 10.1021/acs.jafc.0c07606] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
High internal phase emulsions (HIPEs) with an internal phase fraction of 84 vol % were prepared using carboxymethyl cellulose (CMC) and palm kernel oil ethoxylates (SOE-N-60) as a dual emulsifier. Effects of the oil-phase volume fraction, CMC concentration, and SOE-N-60 concentration on oil-in-water HIPEs stability were systematically studied by a Mastersizer 2000 instrument, Lx POL polarizing microscope, rheometer, etc. The bioavailability of tea tree oil can be effectively protected using HIPEs as a delivery system. The experimental results showed that, with the increase of the concentrations of CMC and SOE-N-60, the droplet size of HIPEs gradually decreases and the HIPEs showed good static stability. In addition, it was observed by scanning electron microscopy that the polyHIPEs materials using HIPEs stabilized by different SOE-N-60 and CMC concentrations as templates had different structures. Moreover, the synergism between CMC and SOE-N-60 surfactants plays a significant role in the preparation and stability of HIPEs.
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Affiliation(s)
- Qian Chen
- China Research Institute of Daily Chemistry Company, Limited, 34 Wenyuan Street, Taiyuan, Shanxi 030001, People's Republic of China
| | - Xiumei Tai
- China Research Institute of Daily Chemistry Company, Limited, 34 Wenyuan Street, Taiyuan, Shanxi 030001, People's Republic of China
| | - Jiyun Li
- China Research Institute of Daily Chemistry Company, Limited, 34 Wenyuan Street, Taiyuan, Shanxi 030001, People's Republic of China
| | - Chunhui Li
- China Research Institute of Daily Chemistry Company, Limited, 34 Wenyuan Street, Taiyuan, Shanxi 030001, People's Republic of China
| | - Lingxiao Guo
- China Research Institute of Daily Chemistry Company, Limited, 34 Wenyuan Street, Taiyuan, Shanxi 030001, People's Republic of China
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Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
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Zhang JY, Pandya JK, McClements DJ, Lu J, Kinchla AJ. Advancements in 3D food printing: a comprehensive overview of properties and opportunities. Crit Rev Food Sci Nutr 2021; 62:4752-4768. [PMID: 33533641 DOI: 10.1080/10408398.2021.1878103] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
3D printing has numerous applications in the food industry that may enhance diversity, quality, healthiness, and sustainability. This innovative additive manufacturing technology has the ability to specifically tailor food properties for individuals. Nevertheless, several challenges still need to be overcome before 3D printing can be utilized more widely in the food industry. This article focuses on the development and characterization of "food inks" suitable for 3D printing of foods. Specifically, the main factors impacting successfully printed foods are highlighted, including material properties and printing parameters. The creation of a 3D printed food with the appropriate quality and functional attributes requires understanding and control of these factors. Food ink printability is an especially important factor that depends on their composition, structure, and physicochemical properties. Previous studies do not sufficiently describe the precise design and operation of 3D printers in sufficient detail, which makes comparing results challenging. Additionally, important physicochemical characteristics utilized in traditional food are not consistently reported in 3D inks, such as moisture content, water activity, and microbial contamination, which limits the practical application of the results. For this reason, we highlight important factors impacting 3D ink formulation and performance, then provide suggestions for standardizing and optimizing 3D printed foods.
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Affiliation(s)
- John Y Zhang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Janam K Pandya
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | | | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Amanda J Kinchla
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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