Work

Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance

Year: 2026

Type: article

Abstract: (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The results revealed that the composite systems were capable of self-gelation when the NPGP concentration exceeded 1.0 wt%. Furthermore, the gel hardness and physical stability were improved with the elevation of NPGP concentration. Within the linear viscoelastic region, the samples exhibited dominant elastic responses and maintained solid-like properties throughout the entire test period (G' > G″). Further 3D printing tests demonstrated that the composite systems possessed favorable formability, with printing precision and printing stability reaching 98.86 ± 0.14% and 97.11 ± 0.07%, respectively. Collectively, as a promising commercial pectin-like polysaccharide resource, NPGP can effectively enhance the stability of peanut oil body emulsions. This study also provides novel strategies and theoretical foundations for the structural regulation and functional utilization of oil bodies.

Source: Foods

DOI: 10.3390/foods15162921

Authors: Siqi Sun, Fusheng Chen, Dingyang Lv

Institution: Henan University of Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,499

Funders: National Natural Science Foundation of China, Henan University of Technology, Education Department of Henan Province