Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

The practicable application of 3D printing in the pharmaceutical and food sectors directly relates to preparation highly stable bioactive printable inks. Here, three different polyphenols (rosemary polyphenols, thyme basil polyphenols) were individually grafted onto soy protein isolate through a free-radical grafting method produce precursor ink develop printed plant-based cheese. morphological features, emulsion rheology measurements, quartz crystal microbalance with dissipation monitoring techniques, interfacial shear used monitor emulsification features (i.e., adsorption kinetics, viscoelastic adsorbed layers) Compared soy-based ink, polyphenols-grafted inks developed more emulsions against coalescence finer droplets. Also, properties particles improved after process, which surface dilatational moduli pressure boosted. formulating by protein-g-rosemary (with greater hydrophobicity) showed droplets smaller size, had stiffer structure, stronger activity than containing protein-g-thyme or protein-g-basil displayed cheese analogue lubrication property, higher creamy sensation mouth-coating feature. Overall, this work suggests that compatibilization plant proteins offers an opportunity for adopting advanced materials.