Li Jian, Guo Chaofan, Cai Shengbao, Yi Junjie, Zhou Linyan
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
Food Res Int. 2023 Jun;168:112782. doi: 10.1016/j.foodres.2023.112782. Epub 2023 Apr 4.
The stability of anthocyanin-rich W/O/W double emulsions prepared with Nicandra physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ-potential, viscosity, color, microstructures and encapsulation efficiency. Furthermore, the gelation behavior, rheological behavior, texture behavior and three-dimensional (3D) printing effects of the W/O/W emulsion gels induced with Glucono-delta-lactone (GDL) were studied. The L*, b*, ΔE, droplet sizes and ζ-potential of the emulsions were gradually increased, while other indicators were gradually decreased during 28 days of storage under 4 ℃. The storage stability of sample under storage at 4 ℃ was higher than 25 ℃. The G' of W/O/W emulsion gels gradually boosted with increased GDL addition, and reached the highest after the addition of 1.6 % GDL. In creep-recovery sweep, the minimum strain of 1.68 % and the highest recovery rate of 86 % were also found for the emulsion gels with 1.6 % GDL. Accordingly, the models "KUST", hearts, flowers printed by emulsion gels after 60 min addition of 1.6 % GDL had the best printing effects. The W/O/W emulsion gels based on pectin-GDL complexes exhibited good performance in protecting anthocyanins and suggested as a potential ink for food 3D printing.
研究了用假酸浆种子果胶制备的富含花青素的水包油包水（W/O/W）双重乳液的稳定性，包括液滴尺寸、ζ电位、粘度、颜色、微观结构和包封效率。此外，还研究了葡萄糖酸-δ-内酯（GDL）诱导的W/O/W乳液凝胶的凝胶化行为、流变行为、质地行为和三维（3D）打印效果。在4℃储存28天期间，乳液的L*、b*、ΔE、液滴尺寸和ζ电位逐渐增加，而其他指标逐渐下降。样品在4℃储存时的储存稳定性高于25℃。W/O/W乳液凝胶的G'随着GDL添加量的增加而逐渐提高，在添加1.6%GDL后达到最高。在蠕变-回复扫描中，添加1.6%GDL的乳液凝胶的最小应变率为1.68%，最高回复率为86%。因此，在添加1.6%GDL 60分钟后，由乳液凝胶打印的“KUST”模型、心形和花朵具有最佳的打印效果。基于果胶-GDL复合物的W/O/W乳液凝胶在保护花青素方面表现出良好的性能，并被认为是一种潜在的食品3D打印墨水。
