Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104509

Haichuan Shi, Wenjia Yan, Mengyuan Zhang, Min Qin, Jiajia Wang, Xuanbo Liu, Yongquan Wang

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引用次数: 0

Abstract

This study investigated how enzymatic and alkaline extraction methods affect the ability of rice protein (RP) to stabilize HIPE for α-tocopherol delivery in 3D-printed dysphagia-friendly foods. Extractions promoted protein liberation, yielding RP with protein contents of 29.47%-91.75%. The enzymatically extracted RP exhibited a higher α-helix content; conversely, alkaline extraction disrupted hydrogen bonds, resulting in reduced α-helix and elevated β-turn contents. This conformational reorganization reduced the particle size. These RP stabilized an 83% oil-phase HIPE, yielding an elastic structure. HIPE stabilized by thrice-enzyme- and alkaline-extracted RP exhibited smaller droplet sizes, enhanced elasticity, and superior stability. Both HIPE displayed rheological properties suitable for 3D printing, yielding products that align with IDDSI Level 4 criteria. The HIPE achieved an encapsulation efficiency of 97%, leading to a 41% increase in photostability and a bioaccessibility exceeding 66.3%. These findings pave the way for the development of personalized, dysphagia-friendly foods fortified with lipophilic functional ingredients.

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大米蛋白稳定的高内相乳剂在3d打印食物中递送α-生育酚：提取方法的影响。

本研究研究了酶和碱提取方法如何影响大米蛋白（RP）在3d打印的吞咽困难食品中稳定α-生育酚递送HIPE的能力。提取物促进了蛋白质的释放，RP的蛋白质含量为29.47% ~ 91.75%。酶提RP具有较高的α-螺旋含量；相反，碱性提取破坏了氢键，导致α-螺旋减少，β-转含量升高。这种构象重组减小了颗粒尺寸。这些RP稳定了83%的油相HIPE，产生了弹性结构。经三次酶和碱萃取RP稳定的HIPE具有更小的液滴尺寸，增强的弹性和优越的稳定性。这两种HIPE都显示出适合3D打印的流变性能，生产的产品符合IDDSI 4级标准。HIPE的包封效率达到97%，光稳定性提高41%，生物可及性超过66.3%。这些发现为开发个性化的、含有亲脂功能成分的、对吞咽困难友好的食品铺平了道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.