Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein

Dan Xu; Xuebing Xing; Bimal Chitrakar; Hongbo Li; Liangbin Hu; Jiayi Zhang; Xiaolin Zhu; Lishan Yao; Subrot Hati; Zhenbin Liu; Haizhen Mo

doi:10.1016/j.fochx.2023.100849

Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein

Food Chem X. 2023 Aug 28:19:100849. doi: 10.1016/j.fochx.2023.100849. eCollection 2023 Oct 30.

Authors

Affiliations

¹ School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
² College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China.
³ Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110, India.

Abstract

Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PEG was developed. Results indicated that it has shear-thinning properties. The apparent viscosity, yield stress, Elastic modulus (G') and gel strength increased with the increased XG addition, while the size of emulsion decreased. XG incorporation improved the 3D printing performance with desired self-supporting capability and printing precision if its concentration reached 2.0% (w/v). This study provides ideas for the application of Hypsizygus marmoreus by-products protein in stabilizing PEG used for 3D printing, which has a potential to replace traditional hydrogenated cream for cake decoration.

Keywords: 3D printing; Hypsizygus marmoreus by-products; Pickering emulsion gel; Protein-polysaccharide complex.