Pickering Emulsions Constructed by Whole-Component <i>Ulva lactuca</i> Slurry for Curcumin Encapsulation and Laser-Assisted Food 3D Printing

Pickering emulsions constructed from food-borne emulsifiers have garnered significant attention in food science yet typically rely on refined biomacromolecules. Curcumin-loaded Pickering emulsions stabilized by whole-component <i>Ulva lactuca</i> slurry (ULS) were developed for laser-assisted food 3D printing in this study. The particle size, rheological behavior, and stability of ULS (17.5%)-stabilized emulsions were characterized. Emulsions with 40% corn oil showed optimal performance: droplet size concentrated at 20-32 μm and storage modulus (G') exceeded loss modulus (G″) across 0.1-10 Hz. ULS-stabilized emulsions significantly enhanced curcumin retention during storage, UV exposure, and 90 °C heating. Simulated digestion revealed that the bioaccessibility of curcumin with 40% oil-stabilized emulsion was 51.23%, compared to only 30.24% for free curcumin. Laser-assisted 3D printing of 40% oil emulsions enabled precise shape fidelity, with laser-induced cross-linking enhancing thixotropic recovery to 80.58%. This approach eliminated purification steps, maximized algal resource utilization, and demonstrated sustainable potential for functional food fabrication.