A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

[Image: see text] The feasible application of additive manufacturing in the food and pharmaceutical industries strongly depends on the development of highly stable inks with bioactive properties. Surface-modified microcrystalline cellulose (MCC) shows the potential of being a useful particulate (i.e., Pickering)-type emulsifier to stabilize emulsions. To attain desired therapeutic properties, MCC can also be tuned with cationic antimicrobial compounds to fabricate an antimicrobial printable ink. However, due to the formation of complex coacervates between the two, the Pickering emulsion is very susceptible to phase separation with an insufficient therapeutic effect. To address this drawback, we reported a green method to produce antioxidant and antimicrobial three-dimensional (3D)-printed objects, illustrated here using a printable ink based on a soy-based particulate-type emulsion gel stabilized by a surface-active MCC conjugate (micro-biosurfactant). A sustainable method for the modification of MCC is investigated by grafting gallic acid onto the MCC backbone, followed by in situ reacting via lauric arginate through Schiff-base formation and/or Michael-type addition. Our results show that the grafted micro-biosurfactant was more efficient in providing the necessary physical stability of soy-based emulsion gel. The grafted micro-biosurfactant produced a multifunctional ink with viscoelastic behavior, thixotropic property, and outstanding bioactivities. Following the 3D printing process, highly porous 3D structures with a more precise geometry were fabricated after addition of the micro-biosurfactant. Dynamic sensory evaluation showed that the micro-biosurfactant has a remarkable ability to improve the temporal perceptions of fibrousness and juiciness in printed meat analogue. The results of this study showed the possibility of the development of a therapeutic 3D-printed meat analogue with desired sensory properties, conceiving it as a promising meat analogue product.