This study successfully prepared Macrobrachium rosenbergii oil-high internal phase emulsion gels (MRO-HIPEs) using soy protein isolate microgel particles-gum arabic (SPIMPs-GA) complexes as emulsifiers.The effects of GA concentration (0-4%) on the physicochemical and 3D printing properties of MRO-HIPEs were systematically investigated.Comprehensive characterization was performed through confocal laser scanning microscopy (CLSM), texture profile analysis, rheological measurements, and 3D printing assessment.Results demonstrated that electrostatic interactions between GA and SPIMPs created dense interfacial films that effectively prevented droplet aggregation.Increasing the GA concentration to 4% significantly enhanced the oil-holding capacity (96.21%), thermal stability (89.15%), and freeze-thaw stability (85.55%) of MRO-HIPEs.Texture analysis indicated GA can strengthen mechanical properties of MRO-HIPEs, while rheological tests revealed its role in boosting elastic modulus and improving flow characteristics.Furthermore, MRO-HIPEs containing 4% GA exhibited the optimal performance, particularly in maintaining excellent 3D printing shape fidelity.These findings establish a solid theoretical foundation for applying MRO-HIPEs in food gel systems, while providing practical technical support for developing stable emulsion-based products with tunable functional properties.
LI Mengmeng
,
HAO Guijie
,
LU Yuanchao
,
YU Ningxiang
,
MENG Xianghe
. Effects of gum arabic on physicochemical and 3D printing properties of Macrobrachium rosenbergii oil high internal phase emulsion gels[J]. Food and Fermentation Industries, 2026
, 52(6)
: 90
-96
.
DOI: 10.13995/j.cnki.11-1802/ts.043593
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