Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printing. (15th July 2023)

• Record Type: Journal Article
• Authors: Cen, Shaoyi; Li, Zhihua; Guo, Ziang; Shi, Jiyong; Huang, Xiaowei; Zou, Xiaobo; Holmes, Melvin
• Is Part Of: Carbohydrate polymers. Volume 312(2023)
• Publication Date: 2023-07-15
• Subjects: 3D printing three-dimensional printing -- β-CD β-cyclodextrin -- α-CD α-Cyclodextrin -- γ-CD γ-Cyclodextrin -- CTP citrus tachibana pectin -- SP shaddock pectin -- LP anyue lemon pectin -- OP gannan orange pectin -- φ the oil phase mass fraction -- Rβ/C the β-CD/pectin ratio -- SEM scanning electron microscope -- FT-IR Fourier transform infrared -- CLSM confocal laser scanning microscope -- GalA Galacturonic Acid -- Gal Galactose -- Ara Arabinose -- Glu Glucose -- Rha Rhamnose -- Fuc Fucose -- Xyl Xylose -- Man Mannose; Citrus pectin -- β-Cyclodextrin (β-CD) -- Pickering emulsions -- Mechanical properties -- 3D printing; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2023.120833
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Pickering emulsions stabilized by polysaccharide particles have received increasing attention because of their potential applications in three-dimensional (3D) printing. In this study, the citrus pectins ( citrus tachibana, shaddock, lemon, orange) modified with β-cyclodextrin (β-CD) were used to stabilize Pickering emulsions reaching the requirements of 3D printing. In terms of pectin chemical structure, the steric hindrance provided by the RG I regions was more conducive to the stability of the complex particles. The modification of pectin by β-CD provided the complexes a better double wettability (91.14 ± 0.14°-109.43 ± 0.22°) and a more negative ζ-potential, which was more beneficial for complexes to anchor at oil-water interface. In addition, the rheological properties, texture properties and stability of the emulsions were more responsive to the ratios of pectin/β-CD (Rβ/C ). The results showed that the emulsions stabilized at a φ = 65 % and a Rβ/C = 2:2 achieved the requirements (shear thinning behavior, self-supporting ability, and stability) of 3D printing. Furthermore, the application in 3D printing demonstrated that the emulsions under the optimal condition (φ = 65 % and Rβ/C = 2:2) displayed excellent printing appearance, especially for the emulsions stabilized by β-CD/LP particles. This study provides a basis for the selection of polysaccharide-based particles to prepare 3D printing inks which may be utilized in food manufacturing. Graphical abstract: Unlabelled Image