Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions
Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Polysaccharides |
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| Online Access: | https://www.mdpi.com/2673-4176/6/1/14 |
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| author | Galia Hendel Noy Hen Shulamit Levenberg Havazelet Bianco-Peled |
| author_facet | Galia Hendel Noy Hen Shulamit Levenberg Havazelet Bianco-Peled |
| author_sort | Galia Hendel |
| collection | DOAJ |
| description | Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabricated from solutions with different concentrations of protein and polysaccharide and characterized in terms of size, zeta potential, and wetting properties. The composition of the emulsion is 60% sunflower oil and 40% aqueous phase. Nine emulsion formulations with varying PP and KC concentrations are investigated. The formation of hollow NPs with a hydrodynamic diameter of 120–250 nm is observed. Microscope imaging shows oil droplets surrounded by a continuous aqueous phase, forming homogenous PEs in all formulations that are stable for over 30 days. Further, the oil droplet size decreases with increasing NP concentration while the viscosity increases. Rheologic experiments portray elastic emulsion gels with thixotropic qualities ascribed to the presence of the polysaccharide. The emulsions are subjected to centrifugation in order to compare the original emulsions to concentrated PEs that possess improved capabilities. These emulsions may serve as sustainable and printable saturated fat alternatives due to their composition, texture, stability, and rheological properties. Lastly, PEs are printed smoothly and precisely while maintaining a self-supported structure. |
| format | Article |
| id | doaj-art-e310cb1f283947dd98397f86f66c625e |
| institution | OA Journals |
| issn | 2673-4176 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polysaccharides |
| spelling | doaj-art-e310cb1f283947dd98397f86f66c625e2025-08-20T02:10:24ZengMDPI AGPolysaccharides2673-41762025-02-01611410.3390/polysaccharides6010014Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering EmulsionsGalia Hendel0Noy Hen1Shulamit Levenberg2Havazelet Bianco-Peled3Department of Chemical Engineering, Technion—Israel Institute of Technology, Haifa 3200003, IsraelThe Russell Berrie Nanotechnology Institute, Technion—Israel Institute of Technology, Haifa 3200003, IsraelDepartment of Biomedical Engineering, Technion—Israel Institute of Technology, Haifa 3200003, IsraelDepartment of Chemical Engineering, Technion—Israel Institute of Technology, Haifa 3200003, IsraelPickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabricated from solutions with different concentrations of protein and polysaccharide and characterized in terms of size, zeta potential, and wetting properties. The composition of the emulsion is 60% sunflower oil and 40% aqueous phase. Nine emulsion formulations with varying PP and KC concentrations are investigated. The formation of hollow NPs with a hydrodynamic diameter of 120–250 nm is observed. Microscope imaging shows oil droplets surrounded by a continuous aqueous phase, forming homogenous PEs in all formulations that are stable for over 30 days. Further, the oil droplet size decreases with increasing NP concentration while the viscosity increases. Rheologic experiments portray elastic emulsion gels with thixotropic qualities ascribed to the presence of the polysaccharide. The emulsions are subjected to centrifugation in order to compare the original emulsions to concentrated PEs that possess improved capabilities. These emulsions may serve as sustainable and printable saturated fat alternatives due to their composition, texture, stability, and rheological properties. Lastly, PEs are printed smoothly and precisely while maintaining a self-supported structure.https://www.mdpi.com/2673-4176/6/1/14pea proteincarrageenannanoparticlesPickering emulsions3D printing |
| spellingShingle | Galia Hendel Noy Hen Shulamit Levenberg Havazelet Bianco-Peled Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions Polysaccharides pea protein carrageenan nanoparticles Pickering emulsions 3D printing |
| title | Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions |
| title_full | Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions |
| title_fullStr | Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions |
| title_full_unstemmed | Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions |
| title_short | Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions |
| title_sort | pea protein q carrageenan nanoparticles for edible pickering emulsions |
| topic | pea protein carrageenan nanoparticles Pickering emulsions 3D printing |
| url | https://www.mdpi.com/2673-4176/6/1/14 |
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