Development and characterization of a high internal phase Pickering emulsion stabilized by whey protein–based nanoparticles with excellent antioxidant activity for 3-dimensional printing
The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Protein-stabilized high internal phase Pickering emulsions (HIPPE) as edible 3-dimensional (3D) food printing materials have various applications within the...
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| Published in | Journal of dairy science Vol. 108; no. 6; pp. 5611 - 5627 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
United States
Elsevier Inc
01.06.2025
Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes.
Protein-stabilized high internal phase Pickering emulsions (HIPPE) as edible 3-dimensional (3D) food printing materials have various applications within the food industry. Herein, whey protein–based nanoparticles with curcumin (Cur) and different amounts of proanthocyanins (PC) incorporated exerted reduced surface tension, enhanced particle size, Cur loading efficiency, 3-phase contact angle, interfacial protein adsorption, and surface load with increasing PC content, making them excellent Pickering stabilizers for HIPPE. The formed HIPPE also exhibited relatively uniform oil droplets distribution, increased centrifugation stability, enhanced oxidation stability, improved viscoelasticity, and good 3D printing performance (high resolution and shape fidelity). Moreover, the nanoparticle as an interfacial antioxidant reservoir showed a controlled-release behavior for Cur at oil-water interface and then migrated into the oil phase, which was modulated by PC content. This result provided new possibilities for producing whey protein–based HIPPE as 3D printing inks for nutrient delivery and future food manufacturing.
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| AbstractList | The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes.
Protein-stabilized high internal phase Pickering emulsions (HIPPE) as edible 3-dimensional (3D) food printing materials have various applications within the food industry. Herein, whey protein–based nanoparticles with curcumin (Cur) and different amounts of proanthocyanins (PC) incorporated exerted reduced surface tension, enhanced particle size, Cur loading efficiency, 3-phase contact angle, interfacial protein adsorption, and surface load with increasing PC content, making them excellent Pickering stabilizers for HIPPE. The formed HIPPE also exhibited relatively uniform oil droplets distribution, increased centrifugation stability, enhanced oxidation stability, improved viscoelasticity, and good 3D printing performance (high resolution and shape fidelity). Moreover, the nanoparticle as an interfacial antioxidant reservoir showed a controlled-release behavior for Cur at oil-water interface and then migrated into the oil phase, which was modulated by PC content. This result provided new possibilities for producing whey protein–based HIPPE as 3D printing inks for nutrient delivery and future food manufacturing.
[Display omitted] Protein-stabilized high internal phase Pickering emulsions (HIPPE) as edible 3-dimensional (3D) food printing materials have various applications within the food industry. Herein, whey protein-based nanoparticles with curcumin (Cur) and different amounts of proanthocyanins (PC) incorporated exerted reduced surface tension, enhanced particle size, Cur loading efficiency, 3-phase contact angle, interfacial protein adsorption, and surface load with increasing PC content, making them excellent Pickering stabilizers for HIPPE. The formed HIPPE also exhibited relatively uniform oil droplets distribution, increased centrifugation stability, enhanced oxidation stability, improved viscoelasticity, and good 3D printing performance (high resolution and shape fidelity). Moreover, the nanoparticle as an interfacial antioxidant reservoir showed a controlled-release behavior for Cur at oil-water interface and then migrated into the oil phase, which was modulated by PC content. This result provided new possibilities for producing whey protein-based HIPPE as 3D printing inks for nutrient delivery and future food manufacturing. |
| Author | Ji, Yaoyao Chang, Yanjiao Sun, Yidan Ye, Haiqing Shen, Xue |
| Author_xml | – sequence: 1 givenname: Yaoyao orcidid: 0000-0002-4748-7464 surname: Ji fullname: Ji, Yaoyao – sequence: 2 givenname: Yidan surname: Sun fullname: Sun, Yidan – sequence: 3 givenname: Yanjiao surname: Chang fullname: Chang, Yanjiao – sequence: 4 givenname: Haiqing surname: Ye fullname: Ye, Haiqing email: yehq@jlu.edu.cn – sequence: 5 givenname: Xue orcidid: 0000-0002-7145-7601 surname: Shen fullname: Shen, Xue email: shenxue417@163.com |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/40216235$$D View this record in MEDLINE/PubMed |
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| Copyright | 2025 American Dairy Science Association 2025, The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
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| Keywords | oxidation stability Pickering stabilization whey protein-based nanoparticles high internal phase emulsions 3D printing |
| Language | English |
| License | This is an open access article under the CC BY license. 2025, The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
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| Snippet | The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes.... Protein-stabilized high internal phase Pickering emulsions (HIPPE) as edible 3-dimensional (3D) food printing materials have various applications within the... |
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| SubjectTerms | 3D printing Antioxidants Curcumin Emulsions high internal phase emulsions Nanoparticles - chemistry oxidation stability Particle Size Pickering stabilization Printing, Three-Dimensional whey protein-based nanoparticles Whey Proteins - chemistry |
| Title | Development and characterization of a high internal phase Pickering emulsion stabilized by whey protein–based nanoparticles with excellent antioxidant activity for 3-dimensional printing |
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