Plant protein structure and function regulation innovation team expounded the research progress of food-grade high internal phase Pickering emulsion and its application in 3D printing

High Internal Phase Pickering Emulsion (HIPPE) is an emulsion in which the volume fraction (Φ) of the dispersed phase is greater than the maximum filling volume fraction (Φmax).
Active substances, substitutes for fats and other food fields have broad prospects
.
Compared with the traditional emulsion using surfactant, it has obvious advantages: such as the emulsifier has less harmful effect on the human body, low production cost, and environmental friendliness
.
In the early stage, the team constructed the preparation of microgel particles such as peanut protein isolate, soybean protein isolate and pea protein isolate and their high internal phase Pickering emulsion bodies, as well as a new type of non-dairy cream based on Pickering emulsion, and carried out research on 3D printing and other aspects.
Recently, taking HIPPE stabilized by natural macromolecular particles as the object, the particle classification, stabilization mechanism and its application in 3D printing were systematically reviewed
.
According to particle classification, proteins, polysaccharides and their composite natural macromolecular particles have broad application prospects in food-grade HIPPE
.
By compounding or surface modification of the solid particles, the three-phase contact angle of the particles is improved to be about 90°, and the particles are irreversibly adsorbed on the oil-water interface film to form a stable emulsion
.
As a pseudoplastic non-Newtonian fluid with shear-thinning properties, HIPPE can be smoothly extruded from the nozzle of a 3D printer, and at the same time, the viscosity can maintain the resolution of the printed shape, which has great application potential in the field of 3D printing
.
By examining the rheological properties, stability and other factors of the high internal phase Pickering emulsion, and taking into account factors such as nutrition, flavor, color, and shape, the 3D printing of easy-to-swallow and special-shaped foods was developed, and the high internal phase Pickering emulsion was expanded in the food industry.
application prospects
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The research results were published in the international journal Nanomaterials
.
Wu Chao, a graduate student jointly trained by the Institute and Hebei Agricultural University, is the first author of the paper, and researchers Wang Qiang and Shi Aimin are the co-corresponding authors, and Professor Marc Pignitter of the University of Vienna, Austria, is the main collaborator
.
This research was supported by the National Natural Science Foundation of China (32172149, U21A20270), the Youth Innovation Project of the Chinese Academy of Agricultural Sciences (Y2022QC11), and the Agricultural Science and Technology Innovation Project (CAAS-ASTIP-2022-IFST)
.

 

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