High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing

Ying Wan; Ren Wang; Wei Feng; Zhengxing Chen; Tao Wang

doi:10.1016/j.carbpol.2021.118586

High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing

Carbohydr Polym. 2021 Dec 1:273:118586. doi: 10.1016/j.carbpol.2021.118586. Epub 2021 Aug 20.

Authors

Ying Wan¹, Ren Wang¹, Wei Feng¹, Zhengxing Chen², Tao Wang³

Affiliations

¹ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zxchen_2008@126.com.
³ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: twang3813@gmail.com.

PMID: 34560987
DOI: 10.1016/j.carbpol.2021.118586

Abstract

In this study, high internal phase Pickering emulsions (HIPPEs) stabilized by protein-polysaccharide complexes were used as inks for food-grade three-dimensional printing (3DP). The complexes (RCs) structured by synergistic interactions between rice proteins (RPs) and carboxymethyl cellulose (CMC) displayed outstanding biphasic wettability with excellent ability to reduce the oil/water interfacial tension. The interfacial structures formed by RCs provided a steric barrier and sufficient electrostatic repulsion, preventing droplet coalescence against heating treatment as well as long-term storage. Moreover, the rheological behaviors of the HIPPEs can be tuned by the substitution degree (DS) of CMC for tailorable hydrophobic/hydrophilic properties of RCs, allowing their controllable injectability and printability during 3DP. The HIPPEs stabilized by RCs with a DS 1.2 showed the most favorable printing resolution, hardness, adhesiveness, and chewiness. Associating the hydrophobic RPs with hydrophilic CMC, our study enabled on-demand amphiphilicity of RCs for effective stabilization of HIPPEs that can be manipulated for 3DP.

Keywords: 3D printing.; Carboxymethyl cellulose; High internal phase Pickering emulsions; Rice proteins; Substitution degree.