Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex

Abstract

Three-dimensional (3D) printing technology can break the traditional food production model and bring new development opportunities to the food industry. In this study, the effects of egg white protein isolate (EPI)–curcumin (Cur) lyophilized powder on the rheological and texture properties and printability of chicken mincemeat were studied. Then, the differences in the digestive properties and Cur bioactivity between 3D-printed meat products using Cur-fortified meat and traditional mold-shaped meat products were explored. The results show that pure minced meat and mixed ink exhibited a shear-thinning behavior, and EPI-Cur considerably improved the rheological properties of the ink and reduced the risk of collapse of 3D-printed shapes. The findings on digestion reveal that Cur in the 3DP group was stable in gastrointestinal digestion and maintained a high Cur retention. These results indicate that the addition of EPI–Cur can effectively enhance the 3D-printing characteristics and nutritional properties of minced meat and can be used to develop Cur-enhanced 3D-printed functional meat products.