The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300202X |
| _version_ | 1797676655483813888 |
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| author | Sijie Hu Feng Xiao Ming Du Jinfeng Pan Liang Song Chao Wu Beiwei Zhu Xianbing Xu |
| author_facet | Sijie Hu Feng Xiao Ming Du Jinfeng Pan Liang Song Chao Wu Beiwei Zhu Xianbing Xu |
| author_sort | Sijie Hu |
| collection | DOAJ |
| description | Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in the oil phase could be used as food-grade 3D printing inks, and showed better stability after 5 freeze–thaw cycles, which could be interpreted as the reduced ice crystal formation, more stable interface layer, and more flexible gel-like network structure resulting from the protein binding to flavor substances. The constructed HIPEs system in this study could preserve the encapsulated flavor substances perfectly after 5 freeze–thaw cycles. Overall, this study contributes a food-grade 3D printing ink, and provides a new method for the preservation of flavor substances under freezing conditions and expands the application range of flavor HIPEs in food industry. |
| first_indexed | 2024-03-11T22:31:26Z |
| format | Article |
| id | doaj.art-f103dd94e41842c4b152cc37c00f4d70 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:31:26Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-f103dd94e41842c4b152cc37c00f4d702023-09-23T05:12:10ZengElsevierFood Chemistry: X2590-15752023-10-0119100759The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printingSijie Hu0Feng Xiao1Ming Du2Jinfeng Pan3Liang Song4Chao Wu5Beiwei Zhu6Xianbing Xu7National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaCorresponding authors.; National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaCorresponding authors.; National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR ChinaVolatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in the oil phase could be used as food-grade 3D printing inks, and showed better stability after 5 freeze–thaw cycles, which could be interpreted as the reduced ice crystal formation, more stable interface layer, and more flexible gel-like network structure resulting from the protein binding to flavor substances. The constructed HIPEs system in this study could preserve the encapsulated flavor substances perfectly after 5 freeze–thaw cycles. Overall, this study contributes a food-grade 3D printing ink, and provides a new method for the preservation of flavor substances under freezing conditions and expands the application range of flavor HIPEs in food industry.http://www.sciencedirect.com/science/article/pii/S259015752300202XHigh internal phase emulsionFreeze–thaw stabilityFlavor substance preservation3D printing |
| spellingShingle | Sijie Hu Feng Xiao Ming Du Jinfeng Pan Liang Song Chao Wu Beiwei Zhu Xianbing Xu The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing Food Chemistry: X High internal phase emulsion Freeze–thaw stability Flavor substance preservation 3D printing |
| title | The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing |
| title_full | The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing |
| title_fullStr | The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing |
| title_full_unstemmed | The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing |
| title_short | The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing |
| title_sort | freeze thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3d printing |
| topic | High internal phase emulsion Freeze–thaw stability Flavor substance preservation 3D printing |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300202X |
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