Modulating the Properties of Myofibrillar Proteins-Stabilized High Internal Phase Emulsions Using Chitosan for Enhanced 3d-Printed Foods

作     者：Zhang, Feiyu Wang, Peng Huang, Mingyuan Xu, Xinglian 

作者机构：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 Nanjing210095 China 

出 版 物：《SSRN》 

年 卷 期：2023年

核心收录：

主　　题：Chitosan 

摘      要：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. Addition of CS (≤0.9 wt. %, especially at 0.6 wt. %) acted as a spatial barrier and exerted robust electrostatic repulsion, enhancing the interfacial adsorption capacity of MP and filling the inter-droplet network structure, causing smaller droplet size and higher zeta potential, thereby improving the stability of HIPEs during freeze-thaw, 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, the addition of 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. Summarily, these findings provide a promising strategy for developing high-performance and consumer-satisfaction 3D printing inks using MP-stabilized HIPEs. © 2023, The Authors. All rights reserved.