This work aimed to investigate the selective encapsulation mechanism of cinnamaldehyde and eugenol, as well as the flavor compounds delivery and three-dimensional printing (3DP) in plant protein-based high internal phase Pickering emulsions (HIPPEs) through altering the interfacial properties. The influences of cinnamaldehyde and eugenol proportions in oil phase on the storage stability, interfacial shear rheology, interfacial microstructure, confocal Raman spectroscopy, water-oil distribution, bulk rheological properties and 3DP characteristics of HIPPEs (φ of 0.83) were evaluated. The weak hydrogen bonds between the hydroxyl groups of eugenol and the hydroxyls of proteins chains in the particles, leading to the incomplete coverage of oil droplets by particles. The interfacial layer in the presence of eugenol transformed to viscous dominant and exhibited a fluid-like behavior with the weak viscoelastic response. In contrast, with the incorporation of cinnamaldehyde, the carbonyl group (C=O) disappeared and formed the imine group (C=N), indicating that the Schiff base reaction occurred between the aldehyde group on cinnamaldehyde and the free amino group on protein. This reaction enhanced the adsorption of more particles on the droplets surface, resulting in the formation of the predominantly elastic and solid-like interfacial layers. Thus, cinnamaldehyde-loaded HIPPEs had a better storage stability and higher retention than eugenol-loaded HIPPEs. The rheological data showed that HIPPEs containing 0-75% cinnamaldehyde had a viscoelastic solid-like response with high storage moduli and suitable viscosity, providing emulsion-based inks with strong support performance and smooth extrusion characteristics. For HIPPEs with the increase of cinnamaldehyde proportion up to 75%, the printed lines, cuboids, cylinders and turtles presented acceptable 3D printability, superior gel strength and texture properties, which showed smooth surfaces, regular shapes and refined 3D structures. Besides, the loss rate of cinnamaldehyde as the flavor component reduced within 11.29±0.01% during the 3DP processing. These findings provided theoretical basis for the encapsulation and stabilization of various kinds of essential oils. Moreover, plant protein-based HIPPEs could be potential materials for food 3DP with enhanced the flavor retention, thus providing guidance for the practical applications in food 4D printing.

Food-grade high internal phase Pickering emulsions selectively encapsulating cinnamaldehyde and eugenol based on pea protein-pectin-EGCG complexes for extrusion 3D printing: Altering the interfacial properties

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