Fabrication of Pickering emulsions stabilized by citrus pectin modified with ?-cyclodextrin and its application in 3D printing

Pickering emulsions stabilized by polysaccharide particles have received increasing attention because of their potential applications in three-dimensional (3D) printing. In this study, the citrus pectins (citrus tachibana, shaddock, lemon, orange) modified with beta-cyclodextrin (beta-CD) were used to stabilize Pickering emulsions reaching the requirements of 3D printing. In terms of pectin chemical structure, the steric hindrance provided by the RG I regions was more conducive to the stability of the complex particles. The modification of pectin by beta-CD provided the complexes a better double wettability (91.14 +/- 0.14 degrees -109.43 +/- 0.22 degrees) and a more negative zeta-potential, which was more beneficial for complexes to anchor at oil-water interface. In addition, the rheological properties, texture properties and stability of the emulsions were more responsive to the ratios of pectin/beta-CD (R beta/C). The results showed that the emulsions stabilized at a phi = 65 % and a R beta/C = 2:2 achieved the requirements (shear thinning behavior, self-supporting ability, and stability) of 3D printing. Furthermore, the application in 3D printing demonstrated that the emulsions under the optimal condition (phi = 65 % and R beta/C = 2:2) displayed excellent printing appearance, especially for the emulsions stabilized by beta-CD/LP particles. This study provides a basis for the selection of polysaccharide-based particles to prepare 3D printing inks which may be utilized in food manufacturing.