Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions,and food 3D printing  

作　　者：Zhiying Ouyang Juncheng Zhu Yang Cheng Liangzhe Chen Yuxin Yang Liang Ma Hankun Zhu Yong Yu Yuhao Zhang Hongxia Wang 

机构地区：[1]State Key Laboratory of Silkworm Genome Biology,College of Food Science,Southwest University,Chongqing,400715,PR China [2]Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing,400715,PR China [3]Key Laboratory of Luminescence Analysis and Molecular Sensing(Southwest University),Ministry of Education,Chongqing,400715,PR China [4]Key Laboratory of Quality and Safety Control of Citrus Fruits,Ministry of Agriculture and Rural Affairs,Southwest University,Chongqing,400712,PR China [5]Key Laboratory of Condiment Supervision Technology for State Market Regulation,Chongqing,400715,PR China [6]Jingchu University of Technology,Jingmen,448000,PR China

出　　处：《Food Bioscience》2023年第3期1360-1371,共12页食品生物科学（英文）

基　　金：support from National Natural Science Foundation of China(32202072,31972102);National Key R&D Pro-gram of China(2021YFD2100100);Fundamental Research Funds for the Central Universities(XDJK2019B028);Key science and technology innovation project of Chongqing Aquatic Science and Technology Innovation Alliance(CQFTIO2021012);Special key project of Chongqing technology innovation and application development(cstc2021jscx-cylhX0014).

摘　　要：Gardenia fruit extract like gardenia blue is untable under light exposure and its application need expansion.Gardenia blue was proposed to be stabilized in triple-induced microgels from cooperative effects of gelatin,β-cyclodextrin and chitooligosaccharide,and its emulsifying ability and 3D printing potential were sub-esequently explored.The synergetic effects on gardenia blue due to the intermolecular interactions including hydrogen bonding and electrostatic interaction,contributed to the high UV irradiation stability of complexes.The complex microgels could absorb onto oil-water interface with emulsifying property,and the obtained high internal phase emulsions(HIPEs)illustrated outstanding centrifugal stability and great storage stability with low and uniform optical microscopic droplet diameters.The obtained HIPEs possessed excellent shearing thinning properties,excellent structure reversibility,high-degree reticulation,outstanding thixotropy,great elasticity,high cohesive energy and mechanical strength.3D printing of HIPEs onto food also demonstrated high shape fidelity with low deviation.The findings illustrate the way of stabilizing gardenia blue in microgels by triple synergies,demonstrate the potential as stabilizer for developing HIPEs,and offered reference for highly-addedvalue utilization in the personalized 3D food products.

关 键 词：GELATIN Gardenia fruit blue extract High internal phase emulsions THIXOTROPY Elasticity 3D printing 

分 类 号：TS201[轻工技术与工程—食品科学]