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Published on: May 26, 2023
Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by
Yuting Ji1, David Julian McClements2, Minna Luo2
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China.
Abstract:
This study developed edible inks for 3D food printing using high internal phase Pickering emulsions (HIPPEs) stabilized by octenyl succinic anhydride-modified millet starch, chitosan hydrochloride, and epigallocatechin gallate. The HIPPEs exhibited pronounced solid-like behavior, with storage moduli exceeding loss moduli, and retained their structural integrity across a pH range from 4 to 6, a salt concentration range from 0 to 160 mmol/L, and a temperature range from 4 to 70 °C. The systems showed rapid viscosity recovery after high shear, enabling smooth extrusion via the nozzle and fast setting during printing. Encapsulation of β-carotene markedly improved its stability, achieving 81.4 % retention after 28 days of storage and over 90 % after heating at 60-70 °C. All HIPPEs demonstrated excellent rheological recovery properties, confirming their suitability as edible inks. Overall, these findings provide an effective strategy for designing functional HIPPEs-based 3D printing inks and for delivering bioactive compounds.
