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Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing.

ABSTRACT: The manufacture of next-generation 3D-printed foods with personalized requirements can be accelerated by in-depth knowledge of the development of a multifunctional biopolymeric-based ink. As a fat replacer in the food industry, microcrystalline cellulose (MCC) has the potential to address the growing need for sustainable healthy reduced-fat 3D printed foods. The modification of MCC structure by polyphenols gives the way to produce a multifunctional antioxidative Pickering emulsion with improved emulsifying properties. In this study, different types of polyphenols, including gallic acid (GA), tannic acid (TA), and cyanidin-3-O-glucoside (C3G), were individually used to synthesize the grafted MCC-g-polyphenol conjugates by the free-radical grafting method. Then, the antioxidative grafted microconjugates were added to a soy protein-based emulsion gel to partially substitute its oil, and each Pickering emulsion gel variant was printed through an extrusion-based 3D printing system. Emulsifying properties and antioxidant character of MCC were proven to be enhanced after the fabrication of grafted microconjugates. Compared to MCC-g-TA, MCC-g-GA and MCC-g-C3G could efficiently improve the stability of a reduced-fat soy-based emulsion gel upon storage. Moreover, the reduced-fat soy-based emulsion gel containing grafted microconjugates endowed a characteristic shear-thinning behavior with a gel-like structure and superlative thixotropic properties. Following the printing, the antioxidative Pickering emulsion gels containing grafted microconjugates produced well-defined 3D structures with superior lubrication properties. This study demonstrated that the grafting of polyphenols onto MCC could enhance bioactive properties and improve emulsifying performance of MCC, making it a useful component in the development of personalized functional foods.

SUBMITTER: Shahbazi M

PROVIDER: S-EPMC8579399 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:An imperative processing way to produce 3D printed structures with enhanced multifunctional properties is printing inks in the form of a gel-like colloidal emulsion. The surface-modified microcrystalline cellulose (MCC) is an excipient of outstanding merit as a particulate emulsifier to manufacture a stable Pickering emulsion gel. The tuning of the MCC structure by cationic antimicrobial compounds, such as ε-polylysine (ε-PL), can offer a surface activity with an antimicrobial effect. However, the MCC/ε-PL lacks the appropriate emulsifying ability due to the development of electrostatic complexes. To overcome this challenge, (i) a surface-active MCC conjugate was synthesized by a sustainable dual-grafting technique (ii) to produce a highly stable therapeutic soy-based Pickering emulsion gel (iii) for potential application in 3D printing. In this regard, the tea polyphenols were initially introduced into MCC by the free-radical grafting method to decrease the charge density of anionic MCC. Then, the antioxidative MCC-g-tea polyphenols were reacted by ε-PL to produce a dual-grafted therapeutic MCC conjugate (micro-biosurfactant), stabilizing the soy-based emulsion system. The results indicated that the dual-grafted micro-biosurfactant formed a viscoelastic and thixotropic soy-based emulsion gel with reduced droplet size and long-term stability. Besides, there was an improvement in the interfacial adsorption features of soy-protein particles after micro-biosurfactant incorporation, where the interfacial pressure and surface dilatational viscoelastic moduli were enhanced. Consequently, it was revealed that the therapeutic Pickering emulsion gel was more suitable to manufacture a well-defined 3D architecture with high resolution and retained permanent deformation after unloading (i.e., a recoverable matrix). This work established that the modification of the MCC backbone by tea polyphenols and ε-PL advances its bioactive properties and emulsifying performance, which finally obtains a soy-based 3D printed structure with noteworthy mechanical strength.

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Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing.

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