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<p>The escalating demand for sustainable protein has stimulated interest in the consumption of insects. However, consumers still hold reservations about consuming entire insects. To broaden the application scope of silkworm pupa protein (SPP), this study presents the first development of a novel Pickering emulsion system stabilized by SPP in combination with xanthan gum (XG), specifically designed for 3D food printing applications. The aim is to enhance the rheological and emulsifying properties of SPP-based emulsions to enable precise, stable, and nutrient-rich 3D-printed insect protein foods. FTIR/XRD confirmed SPP-XG interactions (hydrogen bonds/electrostatic forces) improved emulsifier performance, producing stable, uniform droplets. Rheological data demonstrated XG-enhanced flow, elasticity, yield stress, and viscosity recovery. Optimized emulsions exhibited superior water retention and gel strength for 3D printing. CLSM imaging showed XG-reinforced droplet interfaces and gel networks stabilized oil-in-water emulsions. 0.6% XG enabled precise 3D-printed complex geometries with minimal dimensional errors and smooth surfaces. This study highlights the innovative application of SPP-XG complexes as efficient, natural stabilizers in edible inks, advancing the integration of insect protein into sustainable, consumer-friendly food products via 3D printing technology.</p>

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Synergistic Stabilization of Silkworm Pupal Protein and Xanthan Gum Pickering Emulsions for High-Precision 3D Food Printing

  • 期刊论文

  • 发表日期：

    2025年6月18日

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  • Zinuo An,
  • Liangbin Hu,
  • Xiaoyue Gong,
  • Wenjing Wang,
  • Haizhen Mo,
  • Hongbo Li,
  • Jiayi Zhang,
  • Xiaolin Zhu,
  • Zhenbin Liu

摘要

The escalating demand for sustainable protein has stimulated interest in the consumption of insects. However, consumers still hold reservations about consuming entire insects. To broaden the application scope of silkworm pupa protein (SPP), this study presents the first development of a novel Pickering emulsion system stabilized by SPP in combination with xanthan gum (XG), specifically designed for 3D food printing applications. The aim is to enhance the rheological and emulsifying properties of SPP-based emulsions to enable precise, stable, and nutrient-rich 3D-printed insect protein foods. FTIR/XRD confirmed SPP-XG interactions (hydrogen bonds/electrostatic forces) improved emulsifier performance, producing stable, uniform droplets. Rheological data demonstrated XG-enhanced flow, elasticity, yield stress, and viscosity recovery. Optimized emulsions exhibited superior water retention and gel strength for 3D printing. CLSM imaging showed XG-reinforced droplet interfaces and gel networks stabilized oil-in-water emulsions. 0.6% XG enabled precise 3D-printed complex geometries with minimal dimensional errors and smooth surfaces. This study highlights the innovative application of SPP-XG complexes as efficient, natural stabilizers in edible inks, advancing the integration of insect protein into sustainable, consumer-friendly food products via 3D printing technology.