Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

The current interest in personalized food through the application of surface-active biopolymers and additive manufacturing has identified a requirement to tailor a 3D printed healthy diet with well-defined geometries. In this study, a reduced-fat casein-based Pickering emulsion was stabilized via different ratios of acetylated microcrystalline cellulose, and then it was printed through an extrusion-based printer. The micro-biosurfactant contents led to differences in the printing performance and resolution of printed architectures. The original compact and uneven structures of 3D printed objects were reduced in presence of micro-biosurfactant, providing a uniform and porous matrix. Thermal investigation indicated that oil and aqueous phases in the reduced-fat 3D printed systems were less readily frozen. Proton molecular mobility became less mobile and moved to the populations with a shorter relaxation time upon micro-biosurfactant addition. Oral tribology was shown to depend on micro-biosurfactant content, where less deformable (firmer) 3D printed objects decreased surface-surface contact and reduced friction coefficients, improving lubrication property. The dynamic sensory evaluation by temporal dominance of sensations showed promising results regarding creaminess and mouth-coating, which was correlated well with instrumental readings. This work established an integrated attitude, from fundamental and practical viewpoints, supporting the application of Pickering emulsions in the 3D printing process to develop functional foods, broadening the micro-biosurfactant utilization in food printing.