Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. (15th December 2022)

• Record Type: Journal Article
• Authors: Wang, Hongxia; Ouyang, Zhiying; Hu, Ludan; Cheng, Yang; Zhu, Juncheng; Ma, Liang; Zhang, Yuhao
• Is Part Of: Food chemistry. Volume 397(2022)
• Publication Date: 2022-12-15
• Subjects: Gelatin -- Phycocyanin -- High internal phase emulsion -- Extrudability -- Thixotropy -- 3D printing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133725
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Phycocyanin may be non-covalently bound to gelatin and form the self-assembly complex. Complexes based emulsions have high chemical stability and low creaming index. Low-content phycocyanin enhances extrudability and thixotropy of emulsions. Emulsions have great practical printability and shape retention for 3D food printing. Abstract: Nutritional phycocyanin (PC) may be non-covalently bound to gelatin (GE) and form the self-assembly complex proteins, which could stabilize high internal phase emulsions (HIPEs) by one-pot homogenization. The effects of PC on physicochemical, structural, extrudable, thixotropic properties and practical printability of HIPEs were investigated. The electrostatic interaction and hydrogen bonds between GE and PC facilitated the compact structure, promoted the interfacial adsorption behavior at oil–water interface, enhanced emulsion stability, and reduced creaming index of HIPEs. Shearing-thinning property and proper yield stress proved the excellent extrudability of HIPEs. Moreover, thixotropy results indicated that low-content PC resulted in high hysteresis area and large recovery rate of HIPEs, suggesting the outstanding structure rebuilding capacity and structure maintainability. 3D printing of HIPEs illustrated the high printing definition and shape retention conforming to the original models. Overall, this study provides reference for developing functional thixotropic emulsions with high potential in customizing special three-dimensional food.