Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods

Feiyu Zhang; Peng Wang; Mingyuan Huang; Xinglian Xu

doi:10.1016/j.carbpol.2023.121540

Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods

Carbohydr Polym. 2024 Jan 15:324:121540. doi: 10.1016/j.carbpol.2023.121540. Epub 2023 Nov 3.

Authors

Feiyu Zhang¹, Peng Wang¹, Mingyuan Huang¹, Xinglian Xu²

Affiliations

¹ State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
² State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: xlxus@njau.edu.cn.

PMID: 37985113
DOI: 10.1016/j.carbpol.2023.121540

Abstract

The 3D printability of myofibrillar proteins (MP)-based high internal phase emulsions (HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations (0-1.5 wt%) on the physicochemical properties, microstructure, rheological properties, and stability of MP-based HIPEs. Results showed that the interaction between MP and CS efficiently modulated the formation of HIPEs by modifying interfacial tension and network structure. The addition of CS (≤ 0.9 wt%, especially at 0.6 wt%) acted as a spatial barrier, filling the network between droplets, which triggered electrostatic repulsion between CS and MP particles, enhancing MP's interfacial adsorption capacity. Consequently, droplet sizes decreased, emulsion stability increased, and HIPEs became more stable during freeze-thaw cycles, centrifugation, and heat treatment. The rheological analysis further demonstrated that the low energy storage modulus (G', 330.7 Pa) of MP-based HIPEs exhibited sagging and deformation during the self-supporting phase. However, adding CS (0.6 wt%) significantly increased the G' (1034 Pa) of MP-based HIPEs. Conversely, increasing viscosity and spatial resistance attributed to CS (> 0.9 wt%) noticeably caused larger droplet sizes, thereby diminishing the printability of MP-based HIPEs. These findings provide a promising strategy for developing high-performance and consumer-satisfaction 3D printing inks using MP-stabilized HIPEs.

Keywords: 3D printing; Chicken breast; Chitosan; High internal phase emulsions; Myofibrillar protein; Printability.

MeSH terms

Chitosan* / chemistry
Emulsions / chemistry
Food
Particle Size

Substances

Emulsions
Chitosan