数字农科院2.0

Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing

文献类型： 外文期刊

作者： Hongxia Wang;Chaoyang Wu;Juncheng Zhu;Yang Cheng;Yuxin Yang;Shihao Qiao;Bo Jiao;Liang Ma;Yu Fu;Hai Chen;Hongjie Dai;Yuhao Zhang

作者机构：

关键词： 3D printing;Capsanthin;Chitosan;Rheological property;Self-recovering performance;β-Cyclodextrin

期刊名称： Carbohydrate Polymers

ISSN： 0144-8617

年卷期： 2023 年 319 卷

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： This work presented a facile way of stabilizing capsanthin by physically-connected soft hydrogels via utilizing specially-structured polysaccharides, and investigated rheological properties, self-recovering mechanism and 3D printability. The functionalized hydrogels demonstrated excellent color quality including redness, yellowness index and hue with great storage stability and visual perception. The soft hydrogels fabricated with properly sequenced polyglyceryl fatty acid esters, β-cyclodextrin, chitosan, and low-content capsanthin possessed outstanding extrudability, appropriate yield stress, reasonable mechanical strength, rational elasticity and structure sustainability. Furthermore, the self-recovering properties based on hydrogen bonds, host-guest interactions and electrostatic interactions were revealed and verified by structural, zeta potential, micro-morphological, zeta potential, thixotropic, creep-recovery, and macroscopic/microscopic characterizations. Along with excellent antioxidant performance, the subsequent 3D printing onto bread with complex models elucidated the high geometry accuracy and great sensory characters. The sequenced physically-connected hydrogels incorporated with capsanthin can provide new insights on stabilizing hydrophobic biomaterials and developing the 3D printed exquisite, innovative food.

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