Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing

Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides

This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase. Chitosan (CS) and xanthan gum (XG) improved the system's viscosity while combining with SPINPs via electrostatic interactions. Small amplitude oscillatory shear and large amplitude oscillatory shear test results showed the highest recovery rate (97.45 %) and gel strength of 7-XG, exhibiting good potential for 3D printing. The Lissajous curves revealed the weakest gel structure and larger dimensional printing deviation (27.57 %) of 3-XG. The 3D-printed products of LBG and KG emulsion gels demonstrated smooth and slightly flawed surface texture. The print deformation rate of CS emulsion gels was <5.5 %, which was most suitable for developing 3D printing inks. This study offers valuable insights for creating and designing protein-polysaccharide-based 3D printing inks.

Fabrication, characterization, and 3D printing of high-internal phase Pickering emulsion stabilized by heat-treated copra protein and calcium composite

HCP-Ca nanoparticles were prepared by incorporating varying concentrations of CaCl2 into heated copra protein (HCP). The results showed a positive correlation between Ca2+ concentration and turbidity, indicating greater HCP aggregation with increasing Ca2+ levels. Microscopy analysis revealed that HCP-Ca nanoparticles had a rough surface morphology. Intermolecular forces such as disulfide bonds, hydrophobic interactions, and hydrogen bonds were key in the conformation of HCP aggregates, with calcium ions enhancing stability by forming salt bridges. HCP-Ca nanoparticle-based high internal phase Pickering emulsions (HIPPEs) were also fabricated using homogenization-centrifugation treatment. The nanoparticles showed contact angles of 87.8° to 98.3°, particle sizes between 80.42 and 80.95 nm, and the HIPPEs had zeta potentials ranging from -23 to -39 mV. The addition of Ca2+ enhanced stability by forming salt bridges, reducing particle size, and altering size distributions. Rheological and texture analysis showed that Ca2+ addition significantly improved the viscoelasticity of HCP-Ca nanoparticle-based HIPPEs, as well as increasing hardness and adhesiveness. Optical microscopy and magnetic imaging techniques revealed details about emulsion formation and oil-water distribution in HCP-Ca nanoparticle-based HIPPEs. The excellent printing stability and structural versatility of HCP-Ca nanoparticle-based HIPPEs allowed the formation of complex 3D structures, offering a valuable approach for fabricating processable and editable HIPPEs from waste materials. This paper aims to develop a food-grade copra protein-based Pickering HIPPE and explore differences in fabrication methods, providing new insights into the design of innovative Pickering stabilizers.

Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications

Plant-based fat analogs are important alternatives to animal fats proposed in response to the strategy of low fat, low saturation, and sustainable development. Apart from possessing solid or semi-solid fat-analog structural properties, plant-based fat analogs also exhibit ideal rheological properties, making them highly suitable for food 3D printing. By utilizing 3D printing technology, it is feasible to personalize both the external (color and shape) and internal (nutrition and flavor) aspects of food, as well as plant-based fat analogs. Therefore, this review focuses on the research progress of plant-based fat analogs prepared based on 3D printing technology in the custom design of low-fat healthy food. This paper comprehensively reviews the latest advancements in manufacturing plant-based fat analogs from three perspectives: food hydrocolloids, oleogels, and emulsion gels. Then, starting with the printability of plant-based fat analogs, the food 3D printing technology and the printing characteristics of plant-based fat analogs are introduced. Next, strategies to adjust the printing stability of plant-based fat analogs to improve their plasticity and fidelity are discussed. Finally, the application prospects and limitations of plant-based fat analogs prepared by extrusion 3D printing technology in meat products, bakery goods, chocolates, and aerated food are discussed, which provides a reference for expanding the application of 3D printing in the field of fat-reducing and healthy food.

Properties regulation and mechanism on ferritin/chitooligosaccharide dual-compartmental emulsions and its application for co-encapsulation of curcumin and quercetin bioactive compounds

Dual-compartmental emulsions, containing multiple chambers, possess great advantages in co-encapsulation of different cargoes. Herein, we reported a stable dual-compartmental emulsion by regulating the ratio of Marsupenaeus japonicus ferritin (MF) and chitooligosaccharide (COS), enabling efficient co-encapsulation of different compounds. The adsorption behavior of MF/COS complex over droplet interface varied at different ratios, thereby exerting an influence on the emulsion properties. Remarkably, emulsions stabilized by MF/COS complex at a ratio of 2:1 exhibited superior stability, as evidenced by no significant creaming or demulsification during storage or heat treatment. The mechanism is that MF/COS2:1 complex can enhance the formation of thicker interfacial layer and dense continuous phase network structure. Additionally, curcumin and quercetin can be co-encapsulated into the emulsions and their retention rates were significantly improved than those in oils, implying the potential of the resulting dual-compartmental emulsions in co-encapsulation and delivery of bioactive compounds.

The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate

Curdlan, a natural polysaccharide, exhibits emulsion-stabilizing and viscosity-modifying properties. However, when employed solely in the aqueous phase, curdlan's adhesive nature impedes droplet dispersion, resulting in a gel-like structure with limited applicability. This investigation formulated a biphasic stabilized oil-in-water emulsion by supplementing the oil phase with beeswax and the aqueous phase with curdlan and soy protein isolate (SPI). The addition of SPI transformed the structural characteristics from a gel-like to a mayonnaise-like structure. Maximal electrostatic repulsion was observed at an internal phase volume fraction of 30%, effectively precluding droplet aggregation owing to the absolute zeta potentials surpassing 40 mV. The emulsions displayed shear-thinning rheological behavior, with a higher storage modulus than the loss modulus, indicative of favorable elastic properties. Molecular docking revealed the predominant role of polar amino acids in facilitating hydrogen bond formation. This study provides a template for developing emulsions with biphasic stability and desirable dispersibility.

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry

Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. However, conventional extraction methods are time-consuming, energy-intensive, as well as environmentally unfriendly. Plant proteins are also limited in application due to off-flavors, allergies, and anti-nutritional factors. Therefore, this paper discusses the challenges and limitations of conventional extraction processes. The current advances in green extraction technologies are also summarized. In addition, methods to improve the nutritional value, bioactivity, functional and organoleptic properties of plant proteins, and strategies to reduce their allergenicity are mentioned. Finally, examples of applications of plant proteins in the food industry are presented. This review aims to stimulate thinking and generate new ideas for future research. It will also provide new ideas and broad perspectives for the application of plant proteins in the food industry.

Urchin-like WO3 Particles Form Honeycomb-like Structured PLA/WO3 Nanocomposites with Enhanced Crystallinity, Thermal Stability, Rheological, and UV-Blocking and Antifungal Activity

The development of poly(lactic acid) (PLA) nanocomposites incorporating urchin-like WO3 particles through a cost-effective solution-casting method has led to significant enhancements in structural, thermal, optical, and rheological properties. The incorporation of these WO3 particles up to 7 wt% resulted in the formation of an irregular honeycomb-like morphology with broad pore sizes ranging from 14.1 to 24.7 µm, as confirmed by SEM and EDX analysis. The urchin-like WO3 particles acted as effective nucleating agents, increasing the crystallinity of PLA from 40% to 50% and achieving an impressive overall crystallinity rate of 97%. Differential scanning calorimetry (DSC) revealed an 11 K reduction in the crystalline phase transition temperature while maintaining stable melting (Tm) and glass transition (Tg) temperatures. Thermal analysis indicated a significant decrease in the onset of degradation and maximum thermal stability (Tmax), with a reduction of 21 K due to the incorporation of the WO3 particles. Optical measurements showed enhancement of UV-blocking properties from 9% to 55% with the WO3 particle loading. Rheological tests demonstrated substantial improvements in viscoelastic properties, including a remarkable 30-fold increase in storage modulus, suggesting enhanced gel formation. Although the nanocomposites showed minimal antibacterial activity against Escherichia coli and Staphylococcus aureus, they exhibited significant antifungal activity against Candida albicans. These results underscore the potential of the PLA/WO3 nanocomposites for advanced material applications, particularly where enhanced mechanical, thermal, optical, and antifungal performance is required.

Engineered inulin-based hybrid biomaterials for augmented immunomodulatory responses

Modified biopolymers that are based on prebiotics have been found to significantly contribute to immunomodulatory events. In recent years, there has been a growing use of modified biomaterials and polymer-functionalized nanomaterials in the treatment of various tumors by activating immune cells. However, the effectiveness of immune cells against tumors is hindered by several biological barriers, which highlights the importance of harnessing prebiotic-based biopolymers to enhance host defenses against cancer, thus advancing cancer prevention strategies. Inulin, in particular, plays a crucial role in activating immune cells and promoting the secretion of cytokines. Therefore, this mini-review aims to emphasize the importance of inulin in immunomodulatory responses, the development of inulin-based hybrid biopolymers, and the role of inulin in enhancing immunity and modifying cell surfaces. Furthermore, we discuss the various approaches of chemical modification for inulin and their potential use in cancer treatment, particularly in the field of cancer immunotherapy.

Raspberry-liked Pickering emulsions based inulin microparticles for enhanced antibacterial performance of essential oils

Pickering emulsions seem to be an effective strategy for encapsulation and stabilization of essential oils. In this work, a novel raspberry-liked Pickering emulsion (RPE) loading Mosla chinensis 'Jiangxiangru' essential oil (MJO) was successfully engineered by using ethyl lauroyl arginate (ELA) decorated nanosilica (ELA-NS) as particles emulsifier. And the ELA-NS-stabilized MJO Pickering emulsion (MJO-RPE) was further prepared into inulin-based microparticles (MJO-RPE-IMP) by spray-drying, using inulin as matrix formers. The concentration of ELA-NS could affect the formation and stabilization of MJO-RPE, and the colloidal behavior of ELA-NS could be modulated at the interfaces with concentration of ELA, thus providing unique role on stabilization of MJO-RPE. The results indicated that the MJO-RPE stabilized ELA-NS with 2 % NS modified by 0.1 % ELA had long-term stability. MJO-RPE exhibited a raspberry-liked morphology on the surface, attributed to ELA-NS covered in the droplet surface. The inulin-based matrix formers could effectively prevent MJO-RPE from agglomeration or destruction during spray-drying, and 100 % concentration of inulin based microparticles formed large composite particles with high loading capacity (98.54 ± 1.11 %) and exhibited superior thermal stability and redispersibility of MJO-RPE. The MJO-RPE exhibited strong antibacterial efficacy against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Pseudomonas aeruginosa (P. aeruginosa), owing to the adhesion to bacterial membrane dependent on the raspberry-liked surface of MJO-RPE, whose minimum inhibitory concentration (MIC) of the above three bacteria were (0.3, 0.45, and 1.2 μL/mL), respectively, lower than those (0.45, 0.6 and 1.2 μL/mL) of MJO. Therefore, the Pickering emulsion composite microparticles seemed to be a promising strategy for enhancing the stability and antibacterial activity of MJO.

A Pickering emulsion stabilized by Chitosan-g-Poly(N-vinylcaprolactam) microgels: Interface formation, stability and stimuli-responsiveness

Pickering emulsions stabilized by solid particles are more stable and environmentally friendly compared to traditional surfactants. Herein, a series of Chitosan-g-Poly(N-vinylcaprolactam) (CS-g-PNVCL) microgel particles were synthesized via a free radical surfactant-free emulsion copolymerization and the obtained particles were used to stabilize Pickering emulsions. It is found that the ratio (CS/PNVCL = 60 wt%) was optimal to produce Pickering emulsions. The microstructures of Pickering emulsions can maintain for 60 days at room temperature and this long-term stability is attributed to the CS-g-PNVCL microgel particles adsorbed at the oil-water interface. The Pickering emulsions displayed thermo-responsive characteristics when exposed to environmental stimuli. The emulsions became destabilized with an increase in pH and temperature. The droplets turned unstable and irregular due to excessive NaCl concentration, caused by electrostatic repulsion between the microgel particles. This study presents a novel way to form smart and uniform Pickering emulsions with the application potential in food, cosmetics, and drug delivery, etc.