Huang Jinjin, Zhang Min, Law Chung Lim, Li Chunli, Lin Jiacong
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Chem. 2025 Nov 15;492(Pt 1):145417. doi: 10.1016/j.foodchem.2025.145417. Epub 2025 Jul 3.
The effect of Pickering emulsions (PEs) stabilized with chickpea protein (CP) and fenugreek gum (FG) on the stability of Lactiplantibacillus plantarum (L. plantarum) and improvement of the quality of 3D printed brown rice were investigated. The PEs were prepared by CP and different FG concentrations (0.2 %, 0.5 %, 0.8 %). As the addition of FG increased from 0.2 % to 0.8 %, the D[4,3] decreased from 26.75 μm to 12.55 μm, and the zeta potential decreased from -32.34 ± 2.47 mV to -33.82 ± 0.90 mV. The system stability was improved. The probiotic survival was examined during various storage time (0-8 d), heat treatment (65 °C, 72 °C), in vitro simulated digestion, and 3D printing process (temperature, infill density, extrusion multiplier). And the emulsification effects on rheological, textural, and swallowing properties of 3D printed brown rice ink were assessed. The results showed that, under heat treatment at 72 °C, PE-0.8 % increased the survival rate of L.plantarum, with a 1.39 log CFU/g higher survival compared to the control group. Additionally, during the gastric digestion stage, the survival rate of L. plantarum in the PE-0.8 % group was 2.70 log CFU/g higher than that in the control group, indicating that PE-0.8 % provided strong protection for L.plantarum under both high temperature and acidic conditions. Brown rice inks exhibited shear-thinning properties, where FG formed a dense network structure through moisture competition, ensuring easy swallowability while preserving print support. This study demonstrated the dual functionality of PEs in both probiotic protection and enhancing 3D food printing. It emphasized the potential value of PEs for applications in the food industry and offered new strategies for developing functional foods suitable for elderly people.
研究了用鹰嘴豆蛋白（CP）和胡芦巴胶（FG）稳定的皮克林乳液（PEs）对植物乳杆菌（L. plantarum）稳定性的影响以及对3D打印糙米品质的改善。通过CP和不同浓度的FG（0.2%、0.5%、0.8%）制备PEs。随着FG添加量从0.2%增加到0.8%，D[4,3]从26.75μm降至12.55μm，zeta电位从-32.34±2.47 mV降至-33.82±0.90 mV。体系稳定性得到改善。在不同储存时间（0 - 8天）、热处理（65°C、72°C）、体外模拟消化以及3D打印过程（温度、填充密度、挤出倍数）中检测了益生菌的存活率。并评估了乳化对3D打印糙米墨水的流变学、质地和吞咽特性的影响。结果表明，在72°C热处理下，PE - 0.8%提高了植物乳杆菌的存活率，与对照组相比，存活率高1.39 log CFU/g。此外，在胃消化阶段，PE - 0.8%组植物乳杆菌的存活率比对照组高2.70 log CFU/g，表明PE - 0.8%在高温和酸性条件下都为植物乳杆菌提供了强大的保护。糙米墨水表现出剪切变稀特性，其中FG通过水分竞争形成致密的网络结构，确保易于吞咽同时保持打印支撑。本研究证明了PEs在益生菌保护和增强3D食品打印方面的双重功能。强调了PEs在食品工业中的应用潜力，并为开发适合老年人的功能性食品提供了新策略。
