Abstract
The stability of anthocyanin–rich W1/O/W2 double emulsions prepared with Nicandra physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ–potential, viscosity, color, microstructures and encapsulation efficiency. Furthermore, the gelation behavior, rheological behavior, texture behavior and three–dimensional (3D) printing effects of the W1/O/W2 emulsion gels induced with Glucono–delta–lactone (GDL) were studied. The L*, b*, ΔE, droplet sizes and ζ–potential of the emulsions were gradually increased, while other indicators were gradually decreased during 28 days of storage under 4 ℃. The storage stability of sample under storage at 4 ℃ was higher than 25 ℃. The G’ of W1/O/W2 emulsion gels gradually boosted with increased GDL addition, and reached the highest after the addition of 1.6 % GDL. In creep–recovery sweep, the minimum strain of 1.68 % and the highest recovery rate of 86 % were also found for the emulsion gels with 1.6 % GDL. Accordingly, the models “KUST”, hearts, flowers printed by emulsion gels after 60 min addition of 1.6 % GDL had the best printing effects. The W1/O/W2 emulsion gels based on pectin–GDL complexes exhibited good performance in protecting anthocyanins and suggested as a potential ink for food 3D printing.
Published Version
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