One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance

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作   者：

Guo L.;  Cao M.;  Chen X.;  Zou L.;  Liu W.;  Zhang L.;  Zhang X.; 

作者机构：

John A. Paulson School of Engineering and Applied Sciences Harvard University;  Wenzhou Institute University of Chinese Academy of Sciences;  State Key Laboratory of Food Science and Resources Nanchang UniversityState Key Laboratory of Food Science and Resources Nanchang University||International Institute of Food Innovation Co. Ltd. Nanchang University||;  State Key Laboratory of Food Science and Resources Nanchang University||International Institute of Food Innovation Co. Ltd. Nanchang University;  State Key Laboratory of Food Science and Resources Nanchang University; 

关键词：

Stability;  Double emulsions;  3D printing;  High internal phase emulsions;  Microfluidics; 

期刊名称：

Food hydrocolloids

i s s n：

0268-005X

年卷期：

2024 年 150 卷 May 期

页   码：

1.1-1.11

页   码：

摘   要：

? 2024 Elsevier LtdHigh internal phase emulsions (HIPEs) have been served as effective fat replacements, but they still remain calorie-dense. Herein, we described microfluidic fabrication of W/O/W mononuclear high internal phase double emulsions (MHIPDEs) with a reduced oil fraction ranging from 38 vol% to 53 vol%. These emulsions were composed of oil drops (～170 μm) that contained smaller water droplets (117.22–136.33 μm). The incorporation of gellan gum in the internal water droplets and palm oil in the oil phase facilitated the stabilization of MHIPDEs. All the emulsions demonstrated favorable stability during storage at both 4 °C and 25 °C, maintaining their intact structure for a duration of 90 days. This feature enabled the emulsions to effectively protect lipids from oxidation, resulting in a notable two-thirds reduction in the production of MDA during stored at 4 °C. All of these emulsions maintained a uniform appearance after undergoing freeze-thaw processing eight times, and MHIPDEs with the highest oil content (62 vol%) remained structurally intact. Additionally, the apparent viscosity and elastic modulus of MHIPDEs increased with higher oil content, suggesting the formation of a stiffer lipid crystal shell surrounding the water droplet. MHIPDEs with a moderate oil fraction (54 vol%) possessed optimal 3D printing performance due to their appropriate viscoelasticity and high yield stress (6.3%). These findings propose a fresh perspective on the design and manufacturing of fat-reduced high internal phase emulsions with desirable physicochemical properties.