Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing

Ziang Guo; Zhihua Li; Shaoyi Cen; Nini Liang; Arslan Muhammad; Haroon Elrasheid Tahir; Jiyong Shi; Xiaowei Huang; Xiaobo Zou

doi:10.1016/j.carbpol.2023.120764

Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing

Carbohydr Polym. 2023 Aug 1:313:120764. doi: 10.1016/j.carbpol.2023.120764. Epub 2023 Mar 6.

Authors

Ziang Guo¹, Zhihua Li¹, Shaoyi Cen², Nini Liang², Arslan Muhammad³, Haroon Elrasheid Tahir³, Jiyong Shi¹, Xiaowei Huang⁴, Xiaobo Zou⁵

Affiliations

¹ 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.
² 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.
³ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
⁴ 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. Electronic address: huangxiaowei@ujs.edu.cn.
⁵ 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. Electronic address: zou_xiaobo@ujs.edu.cn.

PMID: 37182940
DOI: 10.1016/j.carbpol.2023.120764

Abstract

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_β/C) 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_β/C = 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.

Keywords: 3D printing; Carboxymethyl cellulose; Hydrophilic adjustment; Pickering emulsion; β-Cyclodextrin.

MeSH terms

Carboxymethylcellulose Sodium
Cyclodextrins*
Emulsions / chemistry
Hydrophobic and Hydrophilic Interactions
Particle Size
beta-Cyclodextrins*

Substances

Emulsions
Carboxymethylcellulose Sodium
Cyclodextrins
beta-Cyclodextrins