Tailoring the properties of bigels by beeswax content for 3D food printing, astaxanthin delivery, and freshness sensing

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-02 DOI:10.1016/j.foodhyd.2025.111703

Haitao Wang , Yuanda Sun , Pengjing Zhang , Zongcai Tu , Mingqian Tan

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Abstract

Bigels, an emerging biphasic system comprising both hydrogels and oleogels, have garnered significant attention. In this study, a novel bigel was developed, consisting of beeswax-based oleogels as the oil phase and gelatin-pectin hydrogels as the water phase. The findings indicated that an increase in beeswax concentration led to enhanced bigel stability, with the maximum storage duration reaching 60 days without phase separation. Additionally, bigels containing beeswax exhibited remarkable freeze-thaw stability, withstanding 12 consecutive cycles of freezing and thawing. The 6 % beeswax bigels demonstrated optimal thermal, ionic, and pH stability. These findings underscore the potential of bigels as multifaceted materials, not only serving as extrudable inks for 3D printing but also functioning as smart sensors for food freshness. Additionally, bigels demonstrated significant advantages in the delivery of bioactive compounds The encapsulation efficiency of astaxanthin exhibited a positive correlation with increasing beeswax content, increasing from 78.71 ± 0.25 % to 90.73 ± 0.77 %. These findings underscore the potential of bigels as a versatile platform for 3D food printing, astaxanthin delivery, and food freshness sensing.

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通过蜂蜡含量定制bigels的特性，用于3D食品打印，虾青素输送和新鲜度传感

Bigels是一种新兴的双相体系，包括水凝胶和油凝胶，已经引起了人们的极大关注。本研究以蜂蜡基油凝胶为油相，明胶-果胶水凝胶为水相，研制了一种新型凝胶。结果表明，蜂蜡浓度的增加提高了蜂蜡的稳定性，在不进行相分离的情况下，蜂蜡的最长储存时间可达60天。此外，含有蜂蜡的凝胶具有显著的冻融稳定性，可以承受连续12次的冻融循环。6%的蜂蜡凝胶表现出最佳的热稳定性、离子稳定性和pH稳定性。这些发现强调了凝胶作为多面材料的潜力，它不仅可以作为3D打印的可挤压油墨，还可以作为食物新鲜度的智能传感器。虾青素的包封率随蜂蜡含量的增加而增加，从78.71±0.25%增加到90.73±0.77%。这些发现强调了bigels作为3D食品打印、虾青素输送和食品新鲜度检测的多功能平台的潜力。

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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.