The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

Alavia, 2021, Modeling of the density, viscosity and electrical conductivity of aqueous solutions saturated in boric acid in presence of lithium sulfate or sodium sulfate at 293.15 to 313.15 K, Fluid Phase Equilibria, 532, 10.1016/j.fluid.2020.112864 Ali, 2022, A critical review of 3D printing and digital manufacturing in construction engineering, Rapid Prototyping Journal, 28, 1312, 10.1108/RPJ-07-2021-0160 Anantharamkrishnan, 2020, Influence of pH, temperature, and water activity on covalent adduct formation between selected flavor compounds and model protein β-lactoglobulin, Journal of Agricultural and Food Chemistry, 68, 13833, 10.1021/acs.jafc.0c06752 Atkins, 2020, Branched macromonomers from catalytic chain transfer polymerisation (CCTP) as precursors for emulsion-templated porous polymers, Polymer Chemistry, 11, 10.1039/D0PY00539H Berton-Carabin, 2015, Pickering emulsions for food applications: Background, trends, and challenges, Annual Review of Food Science and Technology, 6, 263, 10.1146/annurev-food-081114-110822 Bi, 2022, Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance, Food Chemistry, 371 Bi, 2022, Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds, Food Chemistry, 389, 389 Burchard, 1999, Solution properties of branched macromolecules, Advances in Polymer Science, 143, 114 Carranza, 2016, On the stability and chemorheology of a urea choline chloride deep-eutectic solvent as an internal phase in acrylic high internal phase emulsions, RSC Advances, 6, 81694, 10.1039/C6RA18931H Dong, 2019, Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi, Journal of Texture Studies, 50, 316, 10.1111/jtxs.12398 Du, 2021, Preparation of high thermal stability gelatin emulsion and its application in 3D printing, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106536 Enfield, 2022, The future of 3D food printing: Opportunities for space applications, Critical Reviews in Food Science and Nutrition, 1–14 Ghosh, S., & Coupland, J. N. (2008). Factors affecting the freeze–thaw stability of emulsions. Food Hydrocolloids, 22(1), 105-111. doi: Factors affecting the freeze–thaw stability of emulsions. Guo, 2020, Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds, Food Hydrocolloids, 100, 10.1016/j.foodhyd.2019.105388 Hu, 2021, Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound, Ultrasonics Sonochemistry, 70, 10.1016/j.ultsonch.2020.105294 Huang, 2022, Outstanding freeze-thaw stability of mayonnaise stabilized solely by a heated soy protein isolate, Food Biophysics, 17, 335, 10.1007/s11483-022-09722-1 Li, 2014, Antibacterial activity and kinetics of Litsea cubeba oil on Escherichia coli, PLoS One, 9, 5 Li, 2020, High internal phase emulsion for food-grade 3D printing materials, Acs Applied Materials & Interfaces, 12, 45493, 10.1021/acsami.0c11434 Lissant, 1966, The geometry of high-internal-phase-ratio emulsions, Journal of Colloid and Interface Science, 22, 462, 10.1016/0021-9797(66)90091-9 Liu, 2018, Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers, Food Hydrocolloids, 77, 168, 10.1016/j.foodhyd.2017.09.032 Manfredini, 2021, Limonene-in-water Pickering emulsion and on-demand separation using thermo-responsive biodegradable nanoparticles, Nanoscale, 13, 8543, 10.1039/D1NR00694K Mao, 2017, Food emulsions as delivery systems for flavor compounds: A review, Critical Reviews in Food Science and Nutrition, 57, 3173, 10.1080/10408398.2015.1098586 Marcuzzo, 2012, Release behavior and stability of encapsulated D-limonene from emulsion-based edible films, Journal of Agricultural and Food Chemistry, 60, 12177, 10.1021/jf303327n Moakes, 2015, Preparation and rheological properties of whey protein emulsion fluid gels, Rsc Advances, 5, 60786, 10.1039/C5RA12684C Noshad, 2015, Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering, International Journal of Refrigeration, 58, 253, 10.1016/j.ijrefrig.2015.05.007 Oliver, 2009, Use of FTIR and mass spectrometry for characterization of glycated caseins, Journal of Dairy Research, 76, 105, 10.1017/S002202990800383X Palazolo, 2011, Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates, Food Hydrocolloids, 25, 398, 10.1016/j.foodhyd.2010.07.008 Patel, 2015, Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel, European Journal of Lipid Science and Technology, 117, 1772, 10.1002/ejlt.201400553 Petrovic, V., Vicente Haro Gonzalez, J., Jordá Ferrando, O., Delgado Gordillo, J., Ramón Blasco Puchades, J., & Portolés Griñan, L. (2010). Additive layered manufacturing: sectors of industrial application shown through case studies. International Journal of Production Research, 49(4), 1061-1079. doi: 10.1080/00207540903479786. Purwanti, 2016, Β-Lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification, Food Hydrocolloids, 60, 98, 10.1016/j.foodhyd.2016.03.024 Saifullah, 2019, Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review, Trends in Food Science and Technology, 86, 230, 10.1016/j.tifs.2019.02.030 Schroeder, 2017, Unidirectional freezing as a tool for tailoring air permeability in macroporous poly(ethylene glycol)-based cross-linked networks, Journal of Materials Science, 52, 13669, 10.1007/s10853-017-1460-4 Sears, 2016, Emulsion inks for 3D printing of high porosity materials, Macromolecular Rapid Communications, 37, 1369, 10.1002/marc.201600236 Wan, 2021, High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing, Carbohydrate Polymers, 273, 10.1016/j.carbpol.2021.118586 Wang, 2022, Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing, Food Chemistry, 397, 10.1016/j.foodchem.2022.133725 Wang, 2020, The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions, Food Hydrocolloids, 103, 10.1016/j.foodhyd.2020.105684 Wu, 2022, pH-Responsive Pickering high internal phase emulsions stabilized by Waterborne polyurethane, Journal of Colloid and Interface Science, 610, 994, 10.1016/j.jcis.2021.11.156 Wu, 2022, Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages, Food Chemistry, 390, 10.1016/j.foodchem.2022.133182 Wu, 2022, Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol, Food Research International, 161, 10.1016/j.foodres.2022.111810 Zhang, 2022, Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups, Food Chemistry, 386, 10.1016/j.foodchem.2022.132745