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Pickering emulsions stabilized by protein have gotten many interests in recent years. The Basa fish (Pangasius hypophthalmus) is a popular aquatic product in the world, but its protein functions were seldom developed. This study reports food 3D printing inks constructed from Pickering emulsions by Basa fish protein stabilized and the profiles of its digestion in vitro. The excellent adsorption behavior of Basa fish protein (20 mg/mL) was applied to the interface of oil (60%) and water two-phase of Pickering emulsions. Rheological properties of crosslinking networks in the investigated Pickering emulsion might be adjusted to reach the required printability and extrudability during 3D printing. A slower release profile of free fatty acids was shown in the in vitro intestinal digestion experiment of Pickering emulsions. These edible Pickering emulsions have the potential to broaden 3D printing applications in foods and offer information about modulate the digestion of emulsified lipids with protein interface. • Pickering emulsions were stabilized by Pangasius. hypophthalmus protein. • Concentration and pH of protein solution influenced the properties of the Pickering emulsions. • The obtained Pickering emulsions had excellent storage stability. • The obtained Pickering emulsions showed an excellent performance in 3D printing. • The high concentration of protein-stabilized emulsions slowed the release of fatty acids. [ABSTRACT FROM AUTHOR]

Pickering emulsions stabilized by polysaccharide particles have received increasing attention because of their potential applications in three-dimensional (3D) printing. In this study, the citrus pectins (citrus tachibana , shaddock, lemon, orange) modified with β-cyclodextrin (β-CD) were used to stabilize Pickering emulsions reaching the requirements of 3D printing. In terms of pectin chemical structure, the steric hindrance provided by the RG I regions was more conducive to the stability of the complex particles. The modification of pectin by β-CD provided the complexes a better double wettability (91.14 ± 0.14°-109.43 ± 0.22°) and a more negative ζ-potential, which was more beneficial for complexes to anchor at oil-water interface. In addition, the rheological properties, texture properties and stability of the emulsions were more responsive to the ratios of pectin/β-CD (R β/C). The results showed that the emulsions stabilized at a φ = 65 % and a R β/C = 2:2 achieved the requirements (shear thinning behavior, self-supporting ability, and stability) of 3D printing. Furthermore, the application in 3D printing demonstrated that the emulsions under the optimal condition (φ = 65 % and R β/C = 2:2) displayed excellent printing appearance, especially for the emulsions stabilized by β-CD/LP particles. This study provides a basis for the selection of polysaccharide-based particles to prepare 3D printing inks which may be utilized in food manufacturing. [Display omitted] [ABSTRACT FROM AUTHOR]