Oat flour as a novel stabiliser for designing plant-based Pickering emulsion

SummaryThree‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next‐generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post‐processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions.

Section: Introductionmentioning

confidence: 99%

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

de Farias,

Matheus,

Maniglia

et al. 2024

“…Plant‐based proteins are finding applications in a variety of foods as functional ingredients. Moreover, proteins play a crucial role in stabilising colloidal systems due to amphiphilic nature and excellent interfacial properties (Rawal et al., 2023; Tarahi & Ahmed, 2023). One such budding plant‐based protein is industrial hemp.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis

Rawal,

Annamalai,

Ningtyas

et al. 2023

Self Cite

SummaryHemp milk is a plant‐based beverage emerging as a sustainable dairy alternative and it is essential to improve the emulsification properties and stability of hemp protein for increasing acceptability. This study demonstrates the preparation of protein‐rich hemp milk with enhanced emulsion stability and functional properties through cellulase hydrolysis of fibre components in hemp protein. The emulsions were prepared using the hemp dispersions obtained after cellulase treatment followed by mechanical treatment (ME) and in combination with either enzymatic (trypsin) (EE) or mild chemical (pH‐shift) treatment (PE). The influences of these treatments on the particle size distribution, zeta potential, flow behaviour, microstructure, flocculation, and coalescence properties of the emulsions are investigated. The emulsions (EE/PE) prepared with dispersions processed through tryptic or pH shift treatments showed improved stability as indicated by reduced flocculation and coalescence indices (8.9% and 10.8%, for EE and 11.8% and 13.2% for PE) as compared to only mechanically treated emulsion (ME) (37.5% and 15.3%). Furthermore, the enhanced stability of EE and PE samples is attributed to a reduction in particle size and enhanced zeta potential (EE: 45.1 mV>PE: 38.7 mV>ME: 34.1 mV).

“…Ultra‐finely milled and protein enriched wheat and rye bran have also successfully been used to form stable emulsions (Silventoinen et al ., 2021). Also, mildly processed oat flour has been effectively used as a novel stabiliser for the preparation of plant‐based Pickering emulsions (Rawal et al ., 2023). The results of previous studies indicate that it is possible to modify technological and functional properties of cereal brans and legume flours through ultrafine milling and/or dry fractionation.…”

Section: Introductionmentioning

confidence: 99%

Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size

Bojanić,

Vidosavljević,

Fišteš

et al. 2023

SummarySunflower meal, as a high protein source, is usually utilised in animal feed, but other means of valorisation of this byproduct should be investigated in order to increase sunflower meal industrial functionality and therefore economic value. High protein content could suggest potential ability to stabilise food emulsions. Current study investigated the influence of sunflower meal protein content and particle size distribution in stabilisation of oil‐in‐water emulsions. Sunflower meal samples were characterised in terms of chemical and amino acid content and FTIR spectroscopy, while in the obtained emulsion samples creaming index, droplet size, droplet size distribution and zeta potential were determined. A relatively equal distribution of hydrophilic/hydrophobic amino acids (46% and 54%, respectively) was determined indicating a strong amphiphilic character of proteins and potentially effective emulsion‐stabilising properties. Further results suggested a positive influence of higher protein content (increasing from 16.78% to 42.56%) on lower creaming index values (lowering values from 84% to 32%, respectively). Protein content and particle size distribution strongly affected emulsion droplets sizes (ranging from 77.32 to 238.61 μm) and zeta potential values. Therefore, the evaluation of the obtained results suggested that high protein sunflower meal can be applied for the stabilisation of oil‐in‐water emulsions.