Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria.
Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom.
Biomacromolecules. 2021 Nov 8;22(11):4592-4605. doi: 10.1021/acs.biomac.1c00896. Epub 2021 Oct 1.
The manufacture of next-generation 3D-printed foods with personalized requirements can be accelerated by in-depth knowledge of the development of a multifunctional biopolymeric-based ink. As a fat replacer in the food industry, microcrystalline cellulose (MCC) has the potential to address the growing need for sustainable healthy reduced-fat 3D printed foods. The modification of MCC structure by polyphenols gives the way to produce a multifunctional antioxidative Pickering emulsion with improved emulsifying properties. In this study, different types of polyphenols, including gallic acid (GA), tannic acid (TA), and cyanidin-3--glucoside (C3G), were individually used to synthesize the grafted MCC--polyphenol conjugates by the free-radical grafting method. Then, the antioxidative grafted microconjugates were added to a soy protein-based emulsion gel to partially substitute its oil, and each Pickering emulsion gel variant was printed through an extrusion-based 3D printing system. Emulsifying properties and antioxidant character of MCC were proven to be enhanced after the fabrication of grafted microconjugates. Compared to MCC--TA, MCC--GA and MCC--C3G could efficiently improve the stability of a reduced-fat soy-based emulsion gel upon storage. Moreover, the reduced-fat soy-based emulsion gel containing grafted microconjugates endowed a characteristic shear-thinning behavior with a gel-like structure and superlative thixotropic properties. Following the printing, the antioxidative Pickering emulsion gels containing grafted microconjugates produced well-defined 3D structures with superior lubrication properties. This study demonstrated that the grafting of polyphenols onto MCC could enhance bioactive properties and improve emulsifying performance of MCC, making it a useful component in the development of personalized functional foods.
下一代具有个性化需求的 3D 打印食品的制造可以通过深入了解多功能基于生物聚合物的墨水的发展来加速。作为食品工业中的脂肪替代品，微晶纤维素 (MCC) 有可能满足可持续健康低脂 3D 打印食品日益增长的需求。多酚对 MCC 结构的修饰为生产具有改善乳化性能的多功能抗氧化性 Pickering 乳液开辟了道路。在这项研究中，单独使用了不同类型的多酚，包括没食子酸 (GA)、单宁酸 (TA) 和矢车菊素-3-O-葡萄糖苷 (C3G)，通过自由基接枝法合成接枝 MCC-多酚缀合物。然后，将抗氧化接枝微缀合物添加到大豆蛋白基乳液凝胶中以部分替代其油，并且通过基于挤出的 3D 打印系统打印每个 Pickering 乳液凝胶变体。证明 MCC 的乳化性能和抗氧化性能在接枝微缀合物的制备后得到增强。与 MCC-TA 相比，MCC-GA 和 MCC-C3G 能够在储存期间有效提高低脂大豆基乳液凝胶的稳定性。此外，含有接枝微缀合物的低脂大豆基乳液凝胶赋予了剪切变稀行为，具有凝胶状结构和卓越的触变性。打印后，含有接枝微缀合物的抗氧化性 Pickering 乳液凝胶产生了具有卓越润滑性能的定义明确的 3D 结构。这项研究表明，多酚接枝到 MCC 上可以增强 MCC 的生物活性特性并改善其乳化性能，使其成为个性化功能性食品开发的有用成分。
