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In J, Kwak M, Min SC. Application of xanthan and locust bean gum mix or sorbitol in the jelly formulation to improved jelly 3D printing using a fused deposition modeling printer. Food Sci Biotechnol 2024; 33:85-90. [PMID: 38186614 PMCID: PMC10766910 DOI: 10.1007/s10068-023-01320-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/03/2023] [Accepted: 04/20/2023] [Indexed: 01/09/2024] Open
Abstract
This study examined the impacts of applying a xanthan and locust bean gum mix or sorbitol to a jelly formulation on the rheological parameters necessary for 3D printing a jelly applying the fused deposition modeling method. A jelly formulation was fortified with a gum mix (xanthan gum:locust bean gum = 0.625:0.375) at 1% (w/w), or added with sorbitol instead of sugar. Both treatments increased the values of storage modulus and yield stress, related to fidelity and shape retention, and adding the gum mix, in particular, increased the gel strength. Applying these treatments to the formulation that lacks the rheological parameters and gel strength required for 3D printing changed those values in a direction fulfilling the material requirements. This research confirmed that the application of xanthan and locust bean gum mix or sorbitol could adjust the properties of materials used in 3D printing for improved printability.
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Affiliation(s)
- Jiwon In
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
| | - Minyoung Kwak
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
| | - Sea Cheol Min
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
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Wang Y, Chen H, Liu Q, Zhao R, Liu W, Liu S, Zhang L, Hu H. An optimized 3D-printed capsule scaffold utilizing artificial neural network for the targeted delivery of chlorogenic acid to the colon. Food Res Int 2023; 174:113612. [PMID: 37986469 DOI: 10.1016/j.foodres.2023.113612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/16/2023] [Accepted: 10/20/2023] [Indexed: 11/22/2023]
Abstract
Chlorogenic acid (CGA) is an important bioactive polyphenol with extensive biological properties. This study aimed to fabricate an optimized three-dimensional (3D)-printed capsule scaffold and CGA capsules for targeted delivery of hydrophobic CGA to the colon. The optimized printing parameters identified using the neural network model were a temperature of 170 °C, a printing speed of 20 mm/s, and a nozzle diameter of 0.3 mm. The capsules exhibited slow releasing properties of CGA, and the releasing rates of Eudragit®FS 30D-sealed capsules (due to more cracks and voids) were faster than those of Eudragit®S100-sealed capsules. The Ritger-peppas model was the best fitting model to describe the releasing process of CGA from 8 CGA capsules (R2 ≥ 0.98). All CGA capsules exhibited shear-thinning properties with stable sol-gel viscosity at low shear rates. FTIR spectra confirmed the formation of non-covalent bonds between CGA and the sol. Overall, the obtained 3D-printed capsules provided a promising carrier for the targeted delivery of CGA in the development of personalized dietary supplements.
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Affiliation(s)
- Yingsa Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hongzhu Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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