Development and characterization of a high internal phase Pickering emulsion stabilized by whey protein–based nanoparticles with excellent antioxidant activity for 3-dimensional printing

• DOI: 10.3168/jds.2024-26043
• Publication Date: 2025-04-10T20:37:02Z
• Authors: Yaoyao Ji; Yidan Sun; Yanjiao Chang; Haiqing Ye; Xue Shen
• Keywords: Pickering emulsion; Characterization

Protein-stabilized high internal phase Pickering emulsions (HIPPEs) as edible 3D food printing materials have various applications within the industry. Herein, whey protein-based nanoparticles with Curcumin (Cur) and different amount of Proanthocyanins (PC) incorporated exerted reduced surface tension, enhanced particle size, Cur loading efficiency, 3-phase contact angle, interfacial protein adsorption, load increasing PC content, making them excellent stabilizers for HIPPEs. The formed HIPPEs also exhibited relatively uniform oil droplets distribution, increased centrifugation stability, oxidation improved viscoelasticity good performance (high resolution shape fidelity). Moreover, nanoparticle an antioxidant reservoir showed a controlled release behavior at oil-water interface then migrated into phase, which was modulated by content. This result provided new possibilities producing inks nutrient delivery future manufacturing.