Development and characterization of a high internal phase Pickering emulsion stabilized by whey protein–based nanoparticles with excellent antioxidant activity for 3-dimensional printing

ABSTRACT: Protein-stabilized high internal phase Pickering emulsions (HIPPE) as edible 3-dimensional (3D) food printing materials have various applications within the food industry. Herein, whey protein–based nanoparticles with curcumin (Cur) and different amounts of proanthocyanins (PC) incorporated exerted reduced surface tension, enhanced particle size, Cur loading efficiency, 3-phase contact angle, interfacial protein adsorption, and surface load with increasing PC content, making them excellent Pickering stabilizers for HIPPE. The formed HIPPE also exhibited relatively uniform oil droplets distribution, increased centrifugation stability, enhanced oxidation stability, improved viscoelasticity, and good 3D printing performance (high resolution and shape fidelity). Moreover, the nanoparticle as an interfacial antioxidant reservoir showed a controlled-release behavior for Cur at oil-water interface and then migrated into the oil phase, which was modulated by PC content. This result provided new possibilities for producing whey protein–based HIPPE as 3D printing inks for nutrient delivery and future food manufacturing.