Rice protein stabilized high-internal-phase emulsions for delivery of α-tocopherol in 3D-printed dysphagia-friendly foods: Influence of extraction methods.

Haichuan Shi, Wenjia Yan, Mengyuan Zhang, Min Qin, Jiajia Wang, Xuanbo Liu, Yongquan Wang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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Haichuan ShiKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China.

Wenjia YanInstitute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230001, China.

Mengyuan ZhangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China.

Min QinKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China.

Jiajia WangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China.

Xuanbo LiuDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.

Yongquan WangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China.

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6 · The paper itself

Abstract

This study investigated how enzymatic and alkaline extraction methods affect the ability of rice protein (RP) to stabilize HIPE for α-tocopherol delivery in 3D-printed dysphagia-friendly foods. Extractions promoted protein liberation, yielding RP with protein contents of 29.47%-91.75%. The enzymatically extracted RP exhibited a higher α-helix content; conversely, alkaline extraction disrupted hydrogen bonds, resulting in reduced α-helix and elevated β-turn contents. This conformational reorganization reduced the particle size. These RP stabilized an 83% oil-phase HIPE, yielding an elastic structure. HIPE stabilized by thrice-enzyme- and alkaline-extracted RP exhibited smaller droplet sizes, enhanced elasticity, and superior stability. Both HIPE displayed rheological properties suitable for 3D printing, yielding products that align with IDDSI Level 4 criteria. The HIPE achieved an encapsulation efficiency of 97%, leading to a 41% increase in photostability and a bioaccessibility exceeding 66.3%. These findings pave the way for the development of personalized, dysphagia-friendly foods fortified with lipophilic functional ingredients.

Indexed as

Dysphagia-friendly foodsIn vitro digestionRheological behaviorStabilityStructure

Identifiers

PMID42866485

DOI10.1016/j.fochx.2026.104509

PMCPMC13656566

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