Authors
Rui Wang, Haizhen Mo, Zhenbin Liu, Menglin Zhang, Haipeng Ren, Lishan Yao, Shurui Peng, Xiaoling Zhu, Wei Zhou, Jiayi Zhang
Published in
Carbohydrate polymers. Volume 389. Pages 125696. Oct 01, 2026. Epub Jul 26, 2026.
Abstract
The development of food-grade bio-inks combining 3D printability with bioactive protection is important for personalized nutrition applications. This work presents a quinoa protein isolate-guar gum (QPI-GG) Pickering emulsion system for encapsulating lipophilic bioactives and enabling 3D printing. Particle size, ζ-potential and wettability analyses showed the formation of stable complexes with a unimodal distribution near 200 μm, a ζ-potential of -37.9 mV and intermediate wettability. FTIR, XRD, SEM and CD analyses, together with dynamic interfacial tension, AFM, molecular docking and molecular dynamics simulations, showed that GG associated with surface-accessible regions of 11S globulin through persistent hydrogen bonding, electrostatic interactions and van der Waals forces. This association altered QPI secondary structure, redirected heat-induced aggregation toward interconnected and conformationally adaptable assemblies, and enhanced interfacial adsorption and steric stabilization. The resulting emulsions formed elastic, shear-thinning networks with enhanced deformation recovery, enabling support-free printing with a collapse rate of 1.11% and water-holding capacity of 99.78%. The optimized formulation encapsulated CoQ10 with 96.81% efficiency, restricted gastric release to 20.9%, and achieved 51.7% cumulative release after intestinal digestion. This study demonstrates QPI-GG Pickering emulsions as a clean-label bioink platform integrating interfacial engineering and additive manufacturing for nutraceutical delivery.
PMID:
42586704
Bibliographic data and abstract were imported from PubMed on 13 Aug 2026.
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