Shahbazi, M, Jäger, H and Ettelaie, R orcid.org/0000-0002-6970-4650 (2022) Promising Antioxidative and Therapeutic Pickering Emulsion Gel Stabilized by a Grafted Microcrystalline Cellulose Conjugate: Application in 3D Food Printing. Journal of Agricultural and Food Chemistry, 70 (7). pp. 2374-2388. ISSN 0021-8561
Abstract
The feasible application of additive manufacturing in the food and pharmaceutical industries strongly depends on the development of highly stable inks with bioactive properties. Surface-modified microcrystalline cellulose (MCC) shows the potential of being a useful particulate (i.e., Pickering)-type emulsifier to stabilize emulsions. To attain desired therapeutic properties, MCC can also be tuned with cationic antimicrobial compounds to fabricate an antimicrobial printable ink. However, due to the formation of complex coacervates between the two, the Pickering emulsion is very susceptible to phase separation with an insufficient therapeutic effect. To address this drawback, we reported a green method to produce antioxidant and antimicrobial three-dimensional (3D)-printed objects, illustrated here using a printable ink based on a soy-based particulate-type emulsion gel stabilized by a surface-active MCC conjugate (micro-biosurfactant). A sustainable method for the modification of MCC is investigated by grafting gallic acid onto the MCC backbone, followed by in situ reacting via lauric arginate through Schiff-base formation and/or Michael-type addition. Our results show that the grafted micro-biosurfactant was more efficient in providing the necessary physical stability of soy-based emulsion gel. The grafted micro-biosurfactant produced a multifunctional ink with viscoelastic behavior, thixotropic property, and outstanding bioactivities. Following the 3D printing process, highly porous 3D structures with a more precise geometry were fabricated after addition of the micro-biosurfactant. Dynamic sensory evaluation showed that the micro-biosurfactant has a remarkable ability to improve the temporal perceptions of fibrousness and juiciness in printed meat analogue. The results of this study showed the possibility of the development of a therapeutic 3D-printed meat analogue with desired sensory properties, conceiving it as a promising meat analogue product.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © The Authors. Published by American Chemical Society. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) |
Keywords: | surface-active biopolymer, gallic acid, lauric arginate, antimicrobial properties, creep-recovery, frequency sweep, 3D printing performance, meat analogue, dynamic sensory evaluation |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 11 Feb 2022 13:58 |
Last Modified: | 25 Jun 2023 22:54 |
Status: | Published |
Publisher: | American Chemical Society |
Identification Number: | 10.1021/acs.jafc.1c05644 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:183492 |