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3D printable Pickering emulsion (PE) gel containing curcumin (CCM) was produced stablized by pea protein isolate (PPI)/ k -carrageenan (KG) complex particles. The PPI/KG complexes were characterized, with changes observed in their zeta potential, particle size, and secondary structure of PPI upon the addition of KG. The resulting PE gel was created with 75% oil fraction, 5% PPI, and 0.1%–0.5% KG of the aqueous phase. Confocal laser scanning microscope (CLSM) suggested that the oil droplets were surrounded by the PPI/KG particles, and their size decreased with increasing KG concentration. Furthermore, the addition of KG improved the strength and viscosity of the PE gel. 3D printing tests demonstrated that the PE gel with KG concentrations greater than 0.3% displayed smooth extrusion and excellent self-supporting capability, effectively maintaining the desired shape structure. Additionally, the incorporation of KG improved the encapsulation efficiency of CCM, enhancing its stability. It would be interesting to use pea protein stablized PE gel as an ink for 3D printing to create potential cake surface decoration. [Display omitted] • PPI/KG complex could stablize the PE gel used for 3D printing. • KG incorporation could effectively enhance the stability of PE gel. • KG improved strength and viscosity of the PE gel, and 3D printing behavior. • Interaction between PPI and KG was studied and closely related to 3D printing. • Desired encapsulation efficiency of CCMC was achieved in 3D printed PE gel. [ABSTRACT FROM AUTHOR]

Accurate 3D printing of thermo-responsive gel inks is a great challenge as the sol-gel transition and rheological properties change during extrusion are not easy to precisely regulate with 3D printing behavior has not been sufficiently studied. The effect of Pleurotus ostreatus protein (POP) correlated with the rheological properties and thermo-responsive behavior of the system on 3D printing performance of the thermo-responsive gel, namely κ-carrageenan (KG). Afterwards, their interaction mechanism was further clarified and final printed samples were evaluated in terms of antioxidant performance. Results indicated that POP addition increased the gelatinization temperature (Tg), significantly affecting the selection of optimum printing temperature. POP addition also improved viscosity and consistency index (K) of the printing ink, ultimately affecting the extrusion behavior. Temperature recovery property was facilitated by POP incorporation and was critical to the formability during recovery stage in 3D printing. Mechanical strength was improved with POP addition, which played an important role for the printed structures to be self-supportive. A lower concentration of POP (10%∼40%) was dispersed in a continuous KG-rich gel network and visible phase separation occurred when POP level was increased to 50%. Molecular interaction analysis showed that electrostatic interactions, hydrophobic interactions, ion on the correlation between the rheological properties and thermo-responsive behavior of gum-based 3D printing ink. In addition, POP presented a certain antioxidant activity. This study not only provided useful information on the correlation between the rheological and thermo-responsive behavior of gum-based 3D printing ink, but also provided a way to regulate 3D printing behavior of gum-based gel by protein incorporation. Moreover, it also showed the way to improve the nutritional value of the 3D printed sample. [Display omitted] • 3D printing behavior was correlated with thermo-responsive and rheology properties. • 3D printed KG based gel rich in protein was created. • The interactive mechanism between POP and KG was investigated. [ABSTRACT FROM AUTHOR]