Preparation of Pangasius hypophthalmus protein-stabilized pickering emulsions and 3D printing application

Pickering emulsions stabilized by protein have gotten many interests in recent years. The Basa fish (Pangasius hypophthalmus) is a popular aquatic product in the world, but its protein functions were seldom developed. This study reports food 3D printing inks constructed from Pickering emulsions by Basa fish protein stabilized and the profiles of its digestion in vitro. The excellent adsorption behavior of Basa fish protein (20 mg/mL) was applied to the interface of oil (60%) and water two-phase of Pickering emulsions. Rheological properties of crosslinking networks in the investigated Pickering emulsion might be adjusted to reach the required printability and extrudability during 3D printing. A slower release profile of free fatty acids was shown in the in vitro intestinal digestion experiment of Pickering emulsions. These edible Pickering emulsions have the potential to broaden 3D printing applications in foods and offer information about modulate the digestion of emulsified lipids with protein interface.