Addition Of Microcapsules Research Articles

Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage.

Here, we explored the influences of thyme microcapsules on the growth, gene expression, and histamine accumulation by Proteus bacillus isolated from smoked horsemeat sausage. RT-qPCR was employed to evaluate the gene expression level of histidine decarboxylase (HDC) cascade-associated genes. We used HPLC to monitor histamine concentration both in pure culture as well as in the processing of smoked horsemeat sausage. Results showed that histamine accumulation was suppressed by thyme microcapsule inhibitory effect on the histamine-producing bacteria and the reduction in the transcription of hdcA and hdcP genes. Besides, compared with thyme essential oil (EO), thyme microcapsules exhibited higher antibacterial activity and had a higher score for overall acceptance. Therefore, the addition of thyme microcapsules in Xinjiang smoked horsemeat sausage inhibits histamine accumulation.

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films.

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

Microcapsule synthesis and evaluation on fatigue and healing of microcapsule-based asphalt by the entropy and TOPSIS method

ABSTRACT Encapsulation is a promising approach to enhance the self-healing ability of asphalt materials. In this study, microcapsules encapsulated waste engine oil was synthesised to improve the self-healing ability of asphalt. The factors affecting the synthesis of microcapsules, especially emulsification and core shell ratio, were investigated through a micro-observation. Dynamic mechanical properties of microcapsule-based asphalts were analysed. Fatigue and healing properties of asphalt binder were evaluated using the entropy and TOPSIS method. Results showed that a combination of sodium dodecyl sulphate and Span-60 showed better emulsification and the optimised dosage of emulsifier was 1.5 wt%. Increasing emulsifying speed, or decreasing core shell ratio, improved encapsulation efficiency. Addition of microcapsules decreased the asphalt stiffness at low frequency and the fatigue resistance of microcapsule-based asphalt went through relatively large decay when microcapsule addition exceeded 4 wt%. Three healing indexes increased with the addition of microcapsules. By entropy weight and the Technique for Order Preference by Similarity to an Ideal Solution analysis, healing index relating to fatigue life shows a larger entropy weight than others and asphalt with 2 wt% microcapsules perform better with respect to fatigue and healing properties.

Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt

In this study, synbiotic microcapsules composed of Lactobacillus paracasei (Lacticaseibacillus paracasei) and lactitol were added into milk to prepare probiotic stirred yogurt. The number of lactic acid bacteria, pH, water holding capacity (WHC), texture, rheological properties and microstructure were measured during 4 °C storage to evaluate the characteristics of yogurt. Yogurt containg microcapsules had an increase in the number of lactic acid bacteria and a lower post-acidification when compared to the yogurt containg free cells of L. paracasei during storage. Addition of microcapsules resulted in a product, which observed a higher WHC, cohesiveness and rheological properties. Scanning electron microscope observed that the addition of microcapsules reduced the casein aggregates and pores of the yogurt, leading to a tighter microstructure. In general, the addition of encapsulated L. paracasei could improve the texture performance of yogurt. However, in addition to the increase of probiotics, there was no significant difference between the yogurt with probiotics and synbiotic microcapsules.

Investigation of isophorone diisocyanate microcapsules to improve self-healing properties and sulfate resistance of concrete

Sulfate attack causes internal cracking of concrete and affects the durability of concrete structures. The durability of concrete under sulfate attack is crucial to structural safety and serviceability. Microcapsules can self-heal microcracks in concrete and improve its durability. Microcapsules with isophorone diisocyanate (IPDI) as the healing agent and paraffin wax, polyethylene wax, and nano silica as shells were prepared to improve the sulfate resistance and self-healing properties of concrete. The mass loss, mechanical properties, impermeability, and pore size distribution of the concrete after sulfate dry-wet cycles were determined. Ultrasonic testing was used to evaluate concrete sulfate resistance and self-healing properties, as a prominent nondestructive testing technique. The results showed that the addition of microcapsules significantly improved the sulfate resistance and self-healing properties. Concrete containing nano silica/paraffin wax/polyethylene wax encapsulated IPDI microcapsules exhibited good sulfate resistance and self-healing properties. Scanning electron microscopy revealed that concrete containing microcapsules exposed to sulfate attack produced healing products with a mesh-like structure in the pores after a 14-d self-healing. These healing products can improve microstructure and self-healing properties.

Self-healing epoxy coating synthesis by embedment of metal 2-methyl imidazole and acetylacetonate complexes with microcapsules

The restoration of mechanical properties is desired for creating the self-healing coatings with no corrosion capabilities. The encapsulation of epoxy resins is limited by various factors in urea and melamine formaldehyde microcapsules. An improved method was developed, where epoxy resin was encapsulated by individual wrapping of poly(melamine-formaldehyde) and poly(urea-formaldehyde) shell around emulsified epoxy droplets via oil-in-water emulsion polymerization method. The synthesized materials were characterized analytically. The curing of the epoxy was achieved by adding the [Ni/Co(2-MI)6].2NO3 as a latent hardener and iron acetylacetonate [Fe(acac)3] as a latent accelerator. Isothermal and non-isothermal differential scanning calorimetric analysis revealed lower curing temperature (Tonset = 116 °C) and lower activation energies (Ea ≈ 69–75 kJ/mol). The addition of microcapsules and complexes did not adversely alter the flexural strength and flexural modulus of the epoxy coatings. The adhesion strength of neat coating decreased from 6310.8 ± 31 to 4720.9 ± 60 kPa and percent healing increased from 50.83 to 67.45% in the presence of acetylacetonate complex at 10 wt% of microcapsules.

Triphenylphosphine‐containing microcapsules fabricated from Pickering emulsions as a thermal latent curing accelerator for an epoxy/anhydride system

AbstractLatent curing accelerators are essential for application to one‐component epoxy systems in various industries, such as coatings, adhesives and electronic packaging. Herein, we developed organic–inorganic hybrid microcapsules encapsulating triphenylphosphine (TPP) by Pickering emulsion polymerization of styrene and methoxyethyl methacrylate with dimethoxydiphenylsilane‐modified silica nanoparticles as emulsifiers. The microcapsules were further surface‐modified by epoxy silane and employed as a thermal latent curing accelerator for an epoxy/anhydride system. Good dispersibility and interfacial bonding of the hybrid microcapsules with the resin matrix were observed. Compared with TPP, the microcapsule‐type accelerator endowed the one‐component epoxy curing system with significantly enhanced storage stability at room temperature of 25 °C (a pot life of 20 days) and a comparable curing activity at high temperature. The activity of the encapsulated accelerator can be blocked and released rapidly and effectively with increasing temperature to trigger the segmental motion of the polymeric microcapsules. Furthermore, the addition of microcapsules increased the glass transition temperature and thermal stability of the epoxy thermosets owing to the organic–inorganic hybrid character. Moreover, the toughness of the cured resin was also improved. Therefore, the latent curing accelerator demonstrated a promising prospect for application in high‐performance one‐pot epoxy formulations. © 2021 Society of Industrial Chemistry.

The synthesis of DMTDA microcapsules and investigation of self-healing cement paste through an isocyanate-amine system

The application of self-healing property to cement-based materials promoted a long-term service time in engineering. In this study, dimethyl thio-toluene diamine (DMTDA) microcapsules were synthesized successfully through melting-dispersion-condensation techniques, and enabled crack closure thus recovering the mechanical property. The as-fabricated DMTDA microcapsules showed a core-shell structure and well-dispersed properties with a tailorable core fraction and diameter, (e.g., a diameter of 312.7 ± 97.6 μm and a shell thickness of 15.2 ± 2.6 μm under agitation rate of 300 RPM). It was found that DMTDA microcapsules had a high core fraction and good thermal stability. The introduction of microcapsules decreased the flowability of cement paste but remained integral structures during the mechanical agitation. The increase of microcapsule concentrations led to a significant drop in porosity but a slight decrease in compressive strength of cement paste. Most importantly, the addition of DMTDA microcapsules and isocyanates microcapsules in the cement paste could repair the early hydration cracks with a size less than 100 μm, thereafter achieving a satisfying recovery of the compressive strength.

Effect of Water-Based Emulsion Core Microcapsules on Aging Resistance and Self-Repairing Properties of Water-Based Coatings on Linden

The purpose of this paper was to discuss the best coating technology of water-based coatings containing microcapsules, and the anti-aging and self-repairing properties of water-based coatings containing microcapsules. Urea-formaldehyde encapsulated Nippon water-based emulsion microcapsules were prepared, and water-based coatings containing microcapsules were prepared. The optical and mechanical properties of the coatings under different coating technologies were investigated. Under the best coating technology, the aging resistance and self-repairing performance of the coating film were investigated. Experimental results showed that coating technology had no effect on color aberration of the coating film. The coating technology with two coats of primer, three coats of topcoat, addition of microcapsules into primer, had excellent glossiness, shock resistance of 12.0 kg·cm, adhesion of 0 grade, and fracture elongation of 26.3%. Compared with the coating film without microcapsules, the coating with microcapsules had better aging resistance and self-repairing property, and the self-repairing rate was about 20.0%. Compared with the paint film with Dulux water-based emulsion microcapsules, the paint film with Nippon water-based emulsion microcapsules had a higher self-repairing rate. This study provides a technical basis for self-repairing water-based coatings.

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with Opuntia oligacantha on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with nanoemulsion (Nano). The parameters evaluated were physicochemical (moisture, ash, fat, proteins, and pH), microbiological (mesophilic aerobic bacteria, mold–yeast, and total coliforms), functional (total phenols, flavonoids, and antioxidant capacity), and texture (hardness, elasticity, cohesion, and chewiness) during storage for 45 days at 4 °C. The results showed that adding microcapsules and nanoemulsion did not affect the physicochemical parameters of the cheese. Total coliforms decreased in all samples from the first days of storage (Control: 4.23 ± 0.12, Micro: 3.27 ± 0.02, and Nano: 2.68 ± 0.08 Log10 CFU), as well as aerobic mesophiles and mold–yeast counts. Regarding the functional properties, an increase in total phenols was observed in all treatments. The texture profile analysis showed that the addition of microcapsules and nanoemulsion influenced hardness (Control: 8.60 ± 1.12, Micro: 1.61 ± 0.31, and Nano: 3.27 ± 0.37 N). The antimicrobial effect was greater when nanoemulsions were added, while adding microcapsules influenced the antioxidant activity more positively.

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking.

This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.

The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise.

Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability of their physical and chemical properties. Microencapsulation is used to address these restrictions. In this study, phenolic compounds from lemon waste were encapsulated with Persian gum (PG) and basil seed gum (BSG) as coating materials at different ratios (0:1, 1:0, and 1:1) at 15% (w/w) total biopolymer. We confirmed microencapsulation by scanning electron microscopy, and evaluate phenolic content, antioxidant activity, encapsulation efficiency, morphology, water solubility indexes, and water absorption indexes. Sample mayonnaise was prepared using microencapsulated polyphenols from lemon waste and extract (1,000 ppm of concentration), and control samples without extracts or microcapsules. All samples were subjected to chemical (measuring the peroxide, thiobarbituric acid, acidity, and color) and microbial (total count of microorganisms and Escherichia coli) analysis during 30 days of storage. BSG samples exhibited the highest antioxidant activity (61.19%) and encapsulation efficiency (70.72%), and PG/BSG microcapsules had the highest capability to prevent oxidative deterioration during storage. Addition of microcapsules led to increases in parameter b* and decreases in parameters a* and L*. In general, PG/BSG microcapsules were considered optimal samples for production of mayonnaise, since they prevented mayonnaise deterioration and exhibited antioxidant and antimicrobial properties.

THE VIABILITY OF ENCAPSULATED Lactobacillus plantarum DURING CUPCAKE BAKING PROCESS, STORAGE, AND SIMULATED GASTRIC DIGESTION

In this study, the Lactobacillus plantarum viability in the cupcake according to baking time was investigated for the first time. L. plantarum was microencapsulated by the emulsion method in κ-carrageenan mixed with skim milk (CS sample) or carrageenan coated by skim milk (CcS sample). The average size, and the L. plantarum viability during cupcake baking, cold storage and in the simulated intestinal fluid (SGF) were investigated. The result showed that the particle size was 165μm and 320μm for the CS and CcS samples respectively. In the cupcake baking process indicated that the L. plantarum viability in control samples was decreased 0.21; 0.66; 2.13; and 5.33 log CFU/cake after 2; 4; 8; and 12 min baking respectively as compared to the initial, whereas the decreasing of the L. plantarum viability was 0.22 to 0.34; 0.80 to 0.90; 1.48 to 1.50; and 3.58 to 3.80 log CFU/cake in CS samples and CcS samples respectively. The pH value of the control samples was 6.8 to 6.5 which tended to be lower than the microencapsulated samples during 14 days of storage, though there was not a significant difference. Additionally, the L. plantarum viability in the control, CS and CcS samples was tended to increase slightly during storage. However, L. plantarum cells showed high sensitivity with the SGF medium. The longer the storage time, the more sensitive L. plantarum in SGF. The CcS sample showed significant higher protective efficacy in SGF than the CS samples. The same result was not observed in simulated intestinal fluid. In the sensory test, the difference between the cupcake with and without the addition of microcapsules was not significant.

Effect of β-cyclodextrin on the Survival of Alginate–Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt

ABSTRACT This study aims to investigate the effect of β-cyclodextrin on microencapsulation of Bifidobacterium-BB12 by alginate-xanthan and to evaluate the survival of the encapsulated microorganisms in simulated digestive fluids and frozen yogurt. Microcapsules were prepared by spray drying, using various combinations of alginate, xanthan gum and β-cyclodextrin. The highest encapsulation yield was obtained with microcapsules formulated with β-cyclodextrin, showing that this molecule acts as a thermoprotector for the cells during the spray drying process. Microencapsulated Bifidobacterium-BB12 was highly resistant to simulated gastrointestinal conditions, with a 0.32 log cycles decrease in survival. In frozen yogurt prepared with Bifidobacterium-BB12 microcapsules, the cell count increased and remained above 6 log CFU/g throughout the storage period. In conclusion, the addition of Bifidobacterium-BB12 microcapsules into frozen yogurt obtained satisfactory results, being the viability of the probiotic microorganisms maintained during storage at −18 °C for 4 weeks.

Temperature Regulation Effect of Low Melting Point Phase Change Microcapsules for Cement Slurry in Gas Hydrate-Bearing Sediments

Since natural gas hydrates only exist stably at low temperature and high pressure, hydration heat of cement slurry is easy to cause hydrate decomposition. Therefore, low-heat cement slurry system must be used during well cementing in gas hydrate-bearing sediments. In this paper, temperature-regulated microcapsules with binary alkanes as core material and CaCO 3 as shell were prepared based on self-assembly method. In addition, the hydrophilic modified graphite was added into core material to improve the temperature sensitivity. The morphology, thermal property and hydrophilicity of microcapsules were characterized by multi-techniques.The hydration property, setting behavior and compressive strength of cement slurry/stone with microcapsules was studied. The pore distribution of cement stone was analyzed by means of micro-computed tomography (micro-CT). Moreover, the effect of cement slurry hydration on hydrate-bearing sediments was tracked by a hydrate-bearing sediments damage simulation device. Compared with standard group, maximal hydration temperature decreased 3.7 °C by adding microcapsules. The simulation trail showed that the addition of microcapsules can impede the damage to hydrate-bearing sediments which are associated with cement slurry hydrating.

Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates

Rice flour was substituted with RS4 microcapsules at 0%, 5%, 10%, 15% and 20% substitution levels to prepare functional extrudates. Pasting properties of rice flour -RS4 blends displayed significant (p ≤ 0.05) decreases in pasting properties with increasing RS4 content. The increase of RS4 content in flour resulted in the fall of both storage modulus (G′) and loss modulus (G″). The amylose content, RS content and water intake capacity of extrudates increased significantly with increasing RS4 content. Addition of RS4 microcapsules up to 20% did not affect the textural parameters of extrudates. Thermal transition temperatures of rice extrudates also increased with the percentage of increased RS4. SEM images of RS4-rice flour extrudate samples showed a more discontinuous structure with cracks and void spaces compared to control. FT-IR spectra revealed a new peak between 1244 and 1266 cm−1 in RS4 enriched extrudates which is attributed PO stretching in RS4. The survival of probiotics after extrusion demonstrated that RS4 microcapsules can be incorporated into the extrudates for preparation of functional foods. Addition of RS4 to rice extrudates up to 20% did not affect the overall acceptability of these products by consumers.

Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages.

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

Multifunctional polyurethane foams with thermal energy storage/release capability

In this work, polyurethane (PU) insulating panels containing different amounts of a microencapsulated paraffin with a nominal melting temperature of 24 °C, used as phase change material (PCM), were produced. The resulting panels behaved as multifunctional materials able to thermally insulate and simultaneously storing/releasing thermal energy near room temperature. The panels were characterized from a microstructural, thermal and mechanical point of view. Viscosity measurements highlighted an increase in the viscosity values of the PU liquid precursors due to the addition of the capsules, and this could lead to some difficulties during the production stages, especially in the mixing and foaming phases. From optical microscopy micrographs and density measurements, it was observed that the introduction of paraffin tended to destroy the cellular structure of PU foams, and for PCM contents above 30 mass/% the foams were characterized by an open-cell morphology. SEM observations showed that PCM was preferentially distributed in the cell walls intersection, and a rather limited interfacial adhesion between capsules and PU could be detected. Thermogravimetric analysis evidenced that the introduction of the PCM tended to increase the degradation resistance of the foams, while from differential scanning calorimetry tests it was possible to conclude that PCM addition was able to impart good thermal energy storage properties to the foams, with specific melting enthalpy values of 70 J g−1 for a microcapsules concentration of 50 mass/%. As expected, thermal conductivity (λ) of the foams increased with PCM amount, but this enhancement was not directly related to the higher λ of the PCM itself, but rather than to the cell opening effect promoted by the PCM introduction. The microcapsules addition progressively increased the stiffness of the foams, reducing the failure properties both under quasi-static and impact conditions. Moreover, the mechanical properties were strongly affected by the testing temperature (i.e. the physical state of the wax contained in the microcapsules).

Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

Feasibility of using microwave heating as a stimulus and gelatin-gum Arabic-oil complex coacervates microcapsules as a stimulus-response material to realize color and aroma changes of 3D-printed buckwheat dough containing yellow flesh peach was explored. The morphology of microcapsules prior to printing exhibited a spherical multi-core structure with oil embedded. Addition of different mass fractions of microcapsules increased the storage modulus and loss modulus of the dough, but yielded no significant effect on its viscosity. After 3D printing, the shape of the microcapsules in the dough changed to be fusiform. Upon microwave heating, the microcapsules in the dough were gradually destroyed, with the embedded oil released. Addition of microcapsules increased a* value of the dough, especially upon microwave heating. Contents of (E)-cinnamaldehyde, which is the aroma compound, increased more than 2-fold after 4 min of microwave heating, while the original aroma of yellow flesh peach dough remained unchanged. Addition of 0.5%, 1%, 5% microcapsules could also significantly improve the printing performance. Gelatin-gum Arabic-oil complex coacervates microcapsules could be a potential material to induce color/aroma changes and used in food 3D printing, thus providing another alternative for 4D food printing.