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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]

With a rapid ageing population, there is an increasing need for the dysphagia diet because of the chewing/swallowing difficulty suffered by the elderly. 3D printing is able to create appetitive and attractive dysphagia diet. We investigated the potential to develop appealing pea protein isolate (PPI) based dysphagia diet using 3D printing by incorporating xanthan gum (XG) at rates of 0.05, 0.1, 0.3, 0.5, 0.7 and 1% (w/w). Their interaction was investigated by scanning electron microscope (SEM), confocal laser scanning microscope (CLSM), Fourier transform infrared (FTIR), and low-field nuclear magnetic resonance (LF-NMR). Rheological properties and 3D printing behavior were also correlated. The 3D printed product was evaluated through International Dysphagia Diet Standardization Initiative (IDDSI) and chewing/swallowing sensory test. Results indicated that, at a relatively small amount of XG addition (0.05, 0.1 and 0.3%), a relatively uniform microstructure was formed with improved mechanical strength (Yield stress, elastic modulus (G′), and viscosity). Further increase in XG addition (0.7 and 1.0%) resulted in an increase in thermodynamic incompatibility between PPI and XG, causing a phase separation and polymer aggregation, which ultimately decreased the mechanical strength of inks. FTIR indicated that the addition of XG increased PPI β-pleated sheet and β-turn, and decreased the contents of random coil and antiparallel β-sheet. XG-0.3% samples demonstrated high printing precision with great self-supporting capability, smooth surface texture and great sensory evaluation, which could be classified as level 4-pureed/extremely thick dysphagia diet. This work provides insights for the development of visually appealing dysphagia diet using 3D printing. [Display omitted] • 3D printed dysphagia diet was created using pea protein and xanthan gum. • 0.3% xanthan gum addition was desirable to develop 3D printed dysphagia diet. • Sensory chewing/swallowing evaluations were conducted. [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]