Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability

文献类型： 外文期刊

第一作者： Wang, Hongxia

作者： Wang, Hongxia;Lin, Xianyou;Zhu, Juncheng;Yang, Yuxin;Qiao, Shihao;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Ma, Liang;Zhang, Yuhao;Jiao, Bo;Zhang, Yuhao

作者机构：

关键词： Gelatin; Lutein; Tweens; Thermal stability; Rheologic property; 3D printing

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： Lutein could be stabilized in gelatin type A/B-chitosan systems by different polyoxyethylene sorbitan fatty acid esters (tweens) via tunable chains and bonds, and the homogeneous system held potential in food 2D/3D printing. During encapsulation of lutein in gelatin-chitosan matrix complexes, tween 40, tween 60 and tween 80 assisted in the excellent centrifugation stability, freeze-thaw stability, chemical stability as well as thermal stability. The tweens contained systems also possessed excellent rheological properties, including shearing thinning property, self-supporting characteristics, and favorable thixotropy. Especially, tween 80 performed well in facilitating the stability and rheological properties of systems with uniform micromorphology due to its long alkyl chains and carbon-carbon double bonds (two sp2 hybridized C-atoms) (from FTIR, XRD, SEM, etc.); and gelatin type B illustrated higher protection effects on lutein because of its strong electrostatic interaction with chitosan. The optimal systems could work as edible ink for 2D/3D printing on food with great UV-irradiation stability and high definition. Surimi could be modified by the optimal complex and possessed excellent shearthinning property, proper yield stress, low dependence on frequency and stable structure, which was successfully applied for innovative 3D printing with sophisticated shapes. The practical food 2D/3D printing (like bread and surimi) demonstrated high potential in food creation and food innovation.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序