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Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing.
- Source :
-
Food Chemistry . Dec2024:Part 1, Vol. 460, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
-
Abstract
- Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated. As the HA-to-TA ratio in the complexes changed from 1:0 to 0:1, the oil-water interfacial tension first decreased and then increased, and the secondary structure of the proteins changed. The composition of the complexes (HA-to-TA ratio) was optimized to produce high internal phase emulsions (HIPEs) containing small uniform oil droplets with good storage and thermal stability. When the HA to TA ratio is 7:1 (P-H 7 -T 1), HIPEs exhibited better viscosity, viscoelasticity, and thixotropy, which contributed to its preferable 3D printing. Moreover, curcumin-loaded HIPEs stabilized by P-H 7 -T 1 showed a high lipid digestibility (≈101%) and curcumin bioaccessibility (≈79%). In summary, the PPI-HA-TA-stabilized HIPEs have good potential to be 3D-printable materials that could be loaded with bioactive components. Graphic abstract [Display omitted] • Pea protein isolate-hyaluronic acid-tannic acid complexes (PPI-HA-TA) were prepared. • Addition of HA and/or TA enhanced the storage and thermal stability of the HIPEs. • P-H 7 -T 1 -HIPEs exhibited good rheological properties and 3D printing performance. • P-H 7 -T 1 -HIPEs had good lipid digestibility and curcumin bioaccessibility. [ABSTRACT FROM AUTHOR]
- Subjects :
- *PEA proteins
*RHEOLOGY
*TANNINS
*THREE-dimensional printing
*BIOACTIVE compounds
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 460
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 179433695
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.140402