Development of Emulsion Gels Stabilized by Chitosan
and Octenyl Succinic Anhydride-Modified β‑Cyclodextrin
Complexes for β‑Carotene Digestion and 3D Printing
posted on 2023-11-14, 18:06authored bySai Li, Yacheng Hao, Qunyu Gao
β-cyclodextrin (β-CD)-based
emulsion gels encapsulated
with nutrition for three-dimensional (3D) printing are promising,
while obstacles such as low bioaccessibility of bioactive compounds
and the molding process in food manufacturing hinder their application.
This study intended to develop stable composite emulsion gels using
the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified
β-CD (OCD) to conquer these challenges. The esterification of
OSA generated more negatively charged OCD and ester groups, which
aided in the combination of OCD and CS through enhanced electrostatic
and hydrogen bonding interactions. The addition of CS improved the
emulsification properties of the complexes and acted as a bridge link
in the aqueous phase, thereby increasing the gel strength of the composite
emulsion gels. Moreover, the encapsulation of β-carotene destabilized
the strength of the emulsion gels by lowering the interfacial tension.
The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not
only successfully encapsulated β-carotene and presented the
highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results
provided a promising strategy to enhance the viscoelasticity of β-CD-based
emulsion gels and accelerate their application in bioactive compound
delivery systems and 3D food printing.