Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang 212013, China; Yixing Institute of Food and Biotechnology Co., Ltd, Yixing 214200, China.
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang 212013, China.
Carbohydr Polym. 2023 Aug 1;313:120764. doi: 10.1016/j.carbpol.2023.120764. Epub 2023 Mar 6.
This research investigated edible Pickering emulsions stabilized by polysaccharide complexes as inks for food 3D printing. The interface membrane structure in the Pickering emulsion system was formed using complexes consisting of β-cyclodextrin (β-CD) and carboxymethyl cellulose (CMC). Except for provide sufficient steric barrier and electrostatic repulsion to increase the stability of the Pickering emulsions, the interface membrane constructs also can demonstrate good biphasic wettability and lower oil/water interfacial tension. The hydrophilicity of complexes (β-CD/CMC) was mainly adjusted by the ratio of β-CD/CMC (R) and the substitution degree (DS) of CMC, which further adjusted the physical and chemical properties of Pickering emulsion to make it correspond to the rheological behavior applied to 3D printing. The stable Pickering emulsion (R = 2:2, DS = 1.2, weight ratio of oil phase (φ) = 65 %) displayed excellent printing potential by characterizations analysis of Pickering emulsions. The smoothness, viscosity, and self-supporting ability of the Pickering emulsion under the optimized conditions were further analyzed using a filling density printing experiment of a cuboid model. The emulsifying properties of β-CD were adjusted by hydrophilic CMC to achieve the required amphipathic properties of the complexes to develop Pickering emulsions for food 3D printing.
本研究探索了多糖复合物稳定的可食用 Pickering 乳液作为食品 3D 打印的墨水。Pickering 乳液体系中的界面膜结构是由β-环糊精（β-CD）和羧甲基纤维素（CMC）组成的复合物形成的。除了提供足够的空间位阻和静电排斥来增加 Pickering 乳液的稳定性外，界面膜结构还可以表现出良好的双相比润湿性和更低的油/水界面张力。复合物（β-CD/CMC）的亲水性主要通过β-CD/CMC 的比例（R）和 CMC 的取代度（DS）来调节，这进一步调节了 Pickering 乳液的物理化学性质，使其与适用于 3D 打印的流变行为相对应。通过对 Pickering 乳液的特性分析，稳定的 Pickering 乳液（R=2:2，DS=1.2，油相（φ）重量比=65%）显示出优异的打印潜力。在优化条件下，通过长方体模型的填充密度打印实验进一步分析了 Pickering 乳液的光滑度、粘度和自支撑能力。通过亲水 CMC 调整β-CD 的乳化性能，以实现复合物所需的两亲性，从而开发用于食品 3D 打印的 Pickering 乳液。
