Effect of a collagen peptide-fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks.

Collagen peptide High internal phase emulsions Surimi gel ink Three-dimensional printing

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
22 Feb 2024
Historique:
received: 30 06 2023
revised: 30 01 2024
accepted: 19 02 2024
medline: 26 2 2024
pubmed: 26 2 2024
entrez: 25 2 2024
Statut: aheadofprint

Résumé

The effect of a high internal phase emulsion (HIPE) on three-dimensional-printed surimi gel inks was studied. Increasing the concentration of collagen peptide decreased the particle size of HIPE droplets and improved the viscoelasticity and stability. For example, when the collagen peptide concentration was 5 wt%, the viscoelasticity of the HIPE was high, as indicated by the presence of small and uniform particles, which formed a monolayer in the outer layer of the oil droplets to form stable a HIPE. A HIPE was used as the filling material to fill the surimi gel network, which reduced the porosity of the network. Surimi protein and peptides have dual emulsifying effects on the stabilization of oil. After adding the emulsion, the texture, gel properties and rheological properties of the surimi were reduced, and its printing adaptability was improved. This study provides new ideas for the production of surimi and its application in 3D printing.

Identifiants

DOI: 10.1016/j.foodchem.2024.138810 PMID: 38402769
pubmed: 38402769
pii: S0308-8146(24)00459-X
doi: 10.1016/j.foodchem.2024.138810
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

138810

Informations de copyright

Copyright © 2024 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Shanshan Lu (S)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Zhisheng Pei (Z)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya, 572022, China.

Quanhong Lu (Q)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Qian Li (Q)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Yanfu He (Y)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Aiguo Feng (A)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Zhongyuan Liu (Z)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Changfeng Xue (C)

School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya, 572022, China.

Jianhua Liu (J)

School of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

Xiangdong Lin (X)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Yongcheng Li (Y)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Chuan Li (C)

Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: lichuan@hainanu.edu.cn.

Classifications MeSH