Pickering food emulsions stabilized by bio-nanoparticle complexes: Super high internal phase and 3D printability

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-19 DOI:10.1016/j.foodhyd.2025.111251

Yanpeng Cheng , Qi Dai , Jiayi Lv, Yingying Wang, Tiexin Sun, Zhiguo Li, Yang Liu, Siqi Huan, Shouxin Liu, Long Bai

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Abstract

The use of high internal phase emulsion in renewable engineer functional food materials is challenging. Here, an edible sunflower oil-in-water high internal phase Pickering emulsion (HIPPE) was fabricated through complexation of oppositely charged cellulose nanofibrils (CNF) and nanochitin (NCh) as stabilizing agents. The CNF/NCh complexes can adsorb onto the surfaces of liquid droplets as well as their interfaces, which form a fortified protective stratum and an intricate three-dimensional network structure to prevent the fracturing and fusion of droplets. As a result, HIPPE can be kept at room temperature for at least 60 days, with a super high oil volume fraction of 88% (sunflower oil) and 89% (cyclohexane). In addition, due to the inherent microscale adjustability and viscoelasticity of HIPPEs, they can be used as edible emulgel inks and hierarchical porous structures for 3D printing via direct ink writing. This research will provide crucial insights and a platform for the future development and utilization of multifunctional emulsions in areas such as 3D foods and food-based super-light aerogels.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.