数字农科院2.0

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

文献类型： 外文期刊

作者： Wu, Chao;Liu, Zhe;Zhi, Lanyi;Jiao, Bo;Tian, Yanjie;Liu, Hongzhi;Hu, Hui;Ma, Xiaojie;Pignitter, Marc;Wang, Qiang;Shi, Aimin

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关键词： HIPPE;solid particle;interfacial film;rheology;3D printing

期刊名称： NANOMATERIALS

ISSN：

年卷期： 2022 年 12.0 卷 17 期

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摘要： High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (phi) is larger than the maximum packing volume fraction (phi(max)). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles' three-phase contact angles can be adjusted to about 90 degrees by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.

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