高性能同轴3D打印乳液-维生素D成型性

IF 5.8 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2025-05-01 Epub Date: 2024-12-19 DOI:10.1016/j.jfoodeng.2024.112453
Haohao Hu , Siyu Yao , Ruihao Niu , Zhaojing Huang , Beijia Wan , Qingqing Zhu , Jianwei Zhou , Donghong Liu , Enbo Xu
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引用次数: 0

摘要

作为同轴3D打印的一种先进模式,它的外层可以被设计成一个柔软的二维内核,形成一个强大的立体结构。我们以淀粉纳米颗粒稳定的油基皮克林乳液为内核,以卡拉胶凝胶为外层。具有不同流变性能的乳化液岩心对整体印刷适性(特别是含油量为70%)有很大影响,并通过流体动力学模拟(内层与外层的比例为2:3)对压力和速度分布进行了补充。将维生素D (VD)作为功能添加剂嵌入到不同的内核乳剂中,并受到内层和外层的保护。粒径和稳定性分析表明,负载VD的乳液(在15天后有外层保护的情况下甚至高于90%)仍然具有稳定的体系。
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High-performance coaxial 3D printing towards emulsion-Vitamin D formability
As an advanced mode of coaxial 3D printing, its outer layer can be designed to shape a soft 2D inner core to a strong stereoscopic structure. Here, we used oil-based Pickering emulsions stabilized by starch nanoparticle as the inner core, with carrageenan gel as the outer layer. Emulsion cores with different rheological properties greatly influence the overall printability (especially 70% oil content), which have been complemented by fluid dynamics simulation of pressure and velocity distributions (at the ratio of inner core to outer layer of 2:3). Vitamin D (VD) was used as a functional additive embedded into different emulsions of inner cores and protected both by the inner and the outer layers. Particle size and stability analyses demonstrated that emulsions loaded with VD (even higher than 90% with the protection of outer layer after 15 days) still had a stabilized system.
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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