Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Kuo Zhao, Yilin Hao, Xin Guo, Yanjiao Chang, Xue Shen
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Abstract

Using of low-fat emulsion gels stabilized by quinoa protein (QP) for 3D food printing was limited by their defective rheological properties. The study was to explore the feasibility of using fucoidan (FU) to improve the printability and curcumin encapsulation stability of QP emulsion gel. The gels with 0.5–0.75 % FU incorporated were proved to be the most promising ink. Rheological analysis confirmed their great printing potential from the three-stages simulated 3D printing process. The incorporation of FU into emulsions induced more QP molecules adsorbed at the oil-water interface and smaller droplets size. When gel was induced by gluconate δ-lactone, these electrostatic interactions transformed into electrostatic attraction, resulting in a denser gel network. Adding FU to the gel improved its textural properties. Moreover, the gels with FU incorporated exerted better curcumin storage stability. This study provides a simple way to develop and improve the edible 3D printing inks for future food manufacturing.

Abstract Image

Abstract Image

具有优异的3D打印流变性能和姜黄素包封稳定性的藜麦蛋白-岩藻聚糖乳液凝胶的研制与表征
使用藜麦蛋白稳定的低脂乳液凝胶用于3D食品打印受到其流变性能缺陷的限制。本研究旨在探讨用岩藻糖聚糖(FU)提高QP乳凝胶的印刷性和姜黄素包封稳定性的可行性。结果表明,掺量为0.5 ~ 0.75 % FU的凝胶是最有前途的油墨。流变学分析证实了它们在三个阶段模拟3D打印过程中的巨大打印潜力。掺入FU后,乳状液中油水界面吸附的QP分子增多,液滴粒径减小。当葡萄糖酸盐δ-内酯诱导凝胶时,这些静电相互作用转化为静电吸引,形成更致密的凝胶网络。在凝胶中加入FU改善了凝胶的结构性能。此外,加入FU的凝胶具有更好的储存稳定性。该研究为开发和改进可食用3D打印油墨提供了一种简单的方法,用于未来的食品制造。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
文献相关原料
公司名称
产品信息
麦克林
Fucoidan
阿拉丁
Nile red
阿拉丁
Nile blue A
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