Fabrication of anthocyanin-rich W1/O/W2 emulsion gels based on pectin-GDL complexes: 3D printing performance

Jian Li; Chaofan Guo; Shengbao Cai; Junjie Yi; Linyan Zhou

doi:10.1016/j.foodres.2023.112782

Fabrication of anthocyanin-rich W₁/O/W₂ emulsion gels based on pectin-GDL complexes: 3D printing performance

Food Res Int. 2023 Jun:168:112782. doi: 10.1016/j.foodres.2023.112782. Epub 2023 Apr 4.

Authors

Jian Li¹, Chaofan Guo², Shengbao Cai², Junjie Yi³, Linyan Zhou⁴

Affiliations

¹ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China. Electronic address: lijianfood@foxmail.com.
² Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
³ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China. Electronic address: junjieyi@kust.edu.cn.
⁴ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China. Electronic address: zhoulinyan916@hotmail.com.

PMID: 37120230
DOI: 10.1016/j.foodres.2023.112782

Abstract

The stability of anthocyanin-rich W₁/O/W₂ double emulsions prepared with Nicandra physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ-potential, viscosity, color, microstructures and encapsulation efficiency. Furthermore, the gelation behavior, rheological behavior, texture behavior and three-dimensional (3D) printing effects of the W₁/O/W₂ emulsion gels induced with Glucono-delta-lactone (GDL) were studied. The L*, b*, ΔE, droplet sizes and ζ-potential of the emulsions were gradually increased, while other indicators were gradually decreased during 28 days of storage under 4 ℃. The storage stability of sample under storage at 4 ℃ was higher than 25 ℃. The G' of W₁/O/W₂ emulsion gels gradually boosted with increased GDL addition, and reached the highest after the addition of 1.6 % GDL. In creep-recovery sweep, the minimum strain of 1.68 % and the highest recovery rate of 86 % were also found for the emulsion gels with 1.6 % GDL. Accordingly, the models "KUST", hearts, flowers printed by emulsion gels after 60 min addition of 1.6 % GDL had the best printing effects. The W₁/O/W₂ emulsion gels based on pectin-GDL complexes exhibited good performance in protecting anthocyanins and suggested as a potential ink for food 3D printing.

Keywords: 3D printing; Anthocyanins; Rheological properties; W(1)/O/W(2) emulsion gels.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins*
Emulsions / chemistry
Gels
Pectins* / chemistry

Substances

Emulsions
Anthocyanins
Pectins
beta-glucono-1,5-lactone
Gels