Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer. (April 2023)

• Record Type: Journal Article
• Authors: Wang, Mengwei; Yin, Zihao; Zeng, Mingyong
• Is Part Of: Food hydrocolloids. Volume 137(2023)
• Publication Date: 2023-04
• Subjects: Protein-polysaccharide complexes -- Pickering emulsion gels -- Structural fat replacer -- 3D printing -- Haematococcus pluvialis; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.108350
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Structural fat replacers that can meet the requirements of various forms of reduced-fat foods are essential for the application of fat replacement, and emulsion gels emerge as a potential alternative for fat replacers. In this study, fiber polysaccharide-protein extracted from Haematococcus pluvialis residues (FPHRs) formed FPHRs-Gelatin complexes with gelatin. Fourier transformed infrared spectroscopy confirmed the formation of hydrogen bonds between FPHRs and gelatin, the secondary structure order of the protein was enhanced. Three-phase contact angle determination showed that the contact angle of FPHRs-Gelatin complexes was 104°–114°. By exploring the effect of FPHRs concentration, gelatin concentration, and oil-water ratio on the emulsion gels, the Pickering emulsion gels were formed when the FPHRs and gelatin concentration were 2 wt% and 3 wt%, respectively. What's more, these emulsion gels had shear thinning phenomenon, low frequency dependence as well as excellent thixotropy when the oil-water ratio was 0.6, which indicated that they had strong structural support and great recovery capacity to be used as 3D printed materials. The 3D objects printed by the FPHRs-Gelatin complexes emulsion gels had superior print resolution and shape fidelity. This study provides a new type of emulsion gel with structure that can be used as an ideal fat replacer in food processing, the construction of a new 3D emulsion gel material is of great significance for broadening the applications of gelatin-based gels and microalgal food. Graphical abstract: Image 1 Highlights: Fiber polysaccharide-protein formed complexes with gelatin. The complexes can form oil-in-water emulsion gels useful for 3D printing. Emulsion gels had strong structural support and great recovery capacity. This study provides a new idea for the customization of fat replacer. Broadening the applications of gelatin-based gels and microalgal food.