1
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Zhao N, Guo C, Liu Z, Chen L, Hu Y, Han M, Huang F, Kang Z, Feng X. Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste. Int J Biol Macromol 2024; 277:134006. [PMID: 39032898 DOI: 10.1016/j.ijbiomac.2024.134006] [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: 01/11/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/23/2024]
Abstract
This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.
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Affiliation(s)
- Nanqi Zhao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ziyao Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Minyi Han
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Feng Huang
- Institute of Food Science and Technology CAAS, Beijing 100193, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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2
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Abedini A, Sohrabvandi S, Sadighara P, Hosseini H, Farhoodi M, Assadpour E, Alizadeh Sani M, Zhang F, Seyyedi-Mansour S, Jafari SM. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives. Adv Colloid Interface Sci 2024; 328:103181. [PMID: 38749383 DOI: 10.1016/j.cis.2024.103181] [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: 12/19/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024]
Abstract
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Sepidar Seyyedi-Mansour
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxia e Alimentacion (IAA)- CITEXVI, Universidade de Vigo, 36310 Vigo, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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3
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Tian H, Wu J, Hu Y, Chen X, Cai X, Wen Y, Chen H, Huang J, Wang S. Recent advances on enhancing 3D printing quality of protein-based inks: A review. Compr Rev Food Sci Food Saf 2024; 23:e13349. [PMID: 38638060 DOI: 10.1111/1541-4337.13349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/26/2024] [Accepted: 03/27/2024] [Indexed: 04/20/2024]
Abstract
3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives.
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Affiliation(s)
- Han Tian
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jiajie Wu
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yanyu Hu
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xu Chen
- Qingyuan Innovation Laboratory, Quanzhou, China
- School of Mechanical Science & Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Xixi Cai
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Qingyuan Innovation Laboratory, Quanzhou, China
- Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou, China
| | - Yaxin Wen
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Huimin Chen
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jianlian Huang
- Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen, China
- Anjoy Food Group Co. Ltd., Xiamen, China
| | - Shaoyun Wang
- College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Qingyuan Innovation Laboratory, Quanzhou, China
- Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou, China
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4
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Sun Y, Huang X, Guo S, Wang Y, Feng D, Dong X, Qi H. Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances. Int J Biol Macromol 2024; 261:129788. [PMID: 38290637 DOI: 10.1016/j.ijbiomac.2024.129788] [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: 10/19/2023] [Revised: 01/16/2024] [Accepted: 01/25/2024] [Indexed: 02/01/2024]
Abstract
Currently, people eat Undaria pinnatifida (UP) in a single way, and processing homogeneity is serious. However, UP has not gained any traction in the 3D printing industry to date. This study explored the incorporation of soy protein isolate (SPI), pea protein (PP), xanthan gum (XG), guar gum (GG), corn starch (CS), and potato starch (PS) into UP slurry liquid, the primary component of the study, to formulate a UP gel ink. The UP gel 3D printing ink system based on UP paste was established and characterized. The results show that hydrogen bonds are formed, and three-dimensional gel network structure is formed in all UP gel inks. UP gel inks containing high concentrations of SPI and GG exhibited good texture and rheological qualities and good 3D printing effect, with storage modulus (G') values of 8440.405 ± 3.893 and 8111.730 ± 3.585 Pa. The loss of modulus (G″) values were 1409.107 ± 3.524 and 1071.673 ± 3.669 Pa. Unfortunately, the properties of other UP gel inks are not suitable, resulting in poor 3D printing results. The food 3D printing method developed in this study provides valuable insights for expanding food 3D printing material choices and achieving high-value applications of UP.
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Affiliation(s)
- Yihan Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Sainan Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yuze Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dingding Feng
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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5
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Wen Y, Che QT, Wang S, Park HJ, Kim HW. Elaboration of dimensional quality in 3D-printed food: Key factors in process steps. Compr Rev Food Sci Food Saf 2024; 23:e13267. [PMID: 38284586 DOI: 10.1111/1541-4337.13267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 09/09/2023] [Accepted: 10/17/2023] [Indexed: 01/30/2024]
Abstract
Three-dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D-printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage-before, during, and after printing-of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate-based, protein-based, or lipid-based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post-processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post-processing methods and conditions may help achieve the desired shape of 3D-printed or 4D-printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D-printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances.
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Affiliation(s)
- Yaxin Wen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Quang Tuan Che
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Hyun Woo Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea
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6
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Udo T, Mummaleti G, Mohan A, Singh RK, Kong F. Current and emerging applications of carrageenan in the food industry. Food Res Int 2023; 173:113369. [PMID: 37803710 DOI: 10.1016/j.foodres.2023.113369] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.
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Affiliation(s)
- Toshifumi Udo
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Gopinath Mummaleti
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Anand Mohan
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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7
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Wang H, Lin X, Zhu J, Yang Y, Qiao S, Jiao B, Ma L, Zhang Y. Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability. Food Res Int 2023; 173:113392. [PMID: 37803730 DOI: 10.1016/j.foodres.2023.113392] [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: 05/03/2023] [Revised: 07/28/2023] [Accepted: 08/18/2023] [Indexed: 10/08/2023]
Abstract
Lutein could be stabilized in gelatin type A/B-chitosan systems by different polyoxyethylene sorbitan fatty acid esters (tweens) via tunable chains and bonds, and the homogeneous system held potential in food 2D/3D printing. During encapsulation of lutein in gelatin-chitosan matrix complexes, tween 40, tween 60 and tween 80 assisted in the excellent centrifugation stability, freeze-thaw stability, chemical stability as well as thermal stability. The tweens contained systems also possessed excellent rheological properties, including shearing thinning property, self-supporting characteristics, and favorable thixotropy. Especially, tween 80 performed well in facilitating the stability and rheological properties of systems with uniform micromorphology due to its long alkyl chains and carbon-carbon double bonds (two sp2 hybridized C-atoms) (from FTIR, XRD, SEM, etc.); and gelatin type B illustrated higher protection effects on lutein because of its strong electrostatic interaction with chitosan. The optimal systems could work as edible ink for 2D/3D printing on food with great UV-irradiation stability and high definition. Surimi could be modified by the optimal complex and possessed excellent shear-thinning property, proper yield stress, low dependence on frequency and stable structure, which was successfully applied for innovative 3D printing with sophisticated shapes. The practical food 2D/3D printing (like bread and surimi) demonstrated high potential in food creation and food innovation.
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Affiliation(s)
- Hongxia Wang
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, P.R China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China
| | - Xianyou Lin
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Juncheng Zhu
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China
| | - Liang Ma
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, P.R China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China
| | - Yuhao Zhang
- State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing, 400712, P.R China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
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8
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Tong Q, Meng Y, Tong Y, Wang D, Dong X. The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink. Foods 2023; 12:2666. [PMID: 37509758 PMCID: PMC10378533 DOI: 10.3390/foods12142666] [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: 05/30/2023] [Revised: 06/26/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Low-temperature food printing technology is used in many fields, such as personalized nutrition, cooking art, food design and medical nutrition. By precisely controlling the deposition temperature of the ink, a food with a finer and more controllable structure can be produced. This paper investigates the influence of nozzle temperature on printing performance via a numerical simulation and experimental research. The results indicate that the ink gradually changed from a granular state to a fLow-characteristic deposition structure when the nozzle temperature increased from 19 °C to 27 °C. When the nozzle temperature exceeded 21 °C, the ink demonstrated excellent extrusion behavior and tended to flow. The widths of the rectangular frame deposition showed no obvious changes and were 4.07 mm, 4.05 mm and 4.20 mm, respectively. The extrusion behavior of the ink showed a structural mutation in the temperature range of 19-21 °C. Its line width changed from 3.15 mm to 3.73 mm, and its deposition structure changed from a grainy shape to a normal shape. Under the influence of different environmental control capabilities, bulk structure deposition demonstrates an ideal printing performance at 21, 23 and 25 °C, and the latter temperature is more suitable in the case of large external interference. The ink flowed violently when the nozzle temperature reached 27 °C, at which point the deposit structure flowed and deformed seriously. On the other hand, evaporation losses had a strong effect on Low-viscosity ink. To reach the full potential of this promising technology, it is necessary to determine the effect of nozzle temperature on printing performance. This article provides a method for developing and applying Low-viscosity, Low-temperature food printing.
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Affiliation(s)
- Qiang Tong
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Yuxiang Meng
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Yao Tong
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Dequan Wang
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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9
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Zhang R, Liu J, Yan Z, Jiang H, Wu J, Zhang T, Wang E, Liu X. Tailoring a novel ovalbumin emulsion gel for stability improvement and functional properties enhancement: Effect of oil phase structure changes by beeswax. Food Chem 2023; 426:136575. [PMID: 37321120 DOI: 10.1016/j.foodchem.2023.136575] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 05/22/2023] [Accepted: 06/05/2023] [Indexed: 06/17/2023]
Abstract
This study aimed to form a novel emulsion gel (EG) through structured oil phase of natural component beeswax (BW), together with ovalbumin (OVA), and to investigate the mechanism of its formation and stabilization in terms of microstructure and processing properties. Confocal laser scanning microscopy (CLSM) demonstrated that the EG formed a continuous double network structure since the superior crystallinity of the oil phase was given by BW. Fourier transform infrared spectroscopy (FT-IR) illustrated that the acylation of the phenolic hydroxyl group in BW with an amide bond in OVA, increased the hydrogen bonding of EG. Furthermore, the immobilization of the oil phase results in better thermal and freeze-thaw stability of EG. Finally, EG was used as a curcumin delivery system, and the presence of BW significantly improved its adaptability to multiple environmental factors. In summary, our study would provide valuable ideas for developing the design of finely structured functional food.
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Affiliation(s)
- Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Hongyu Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Junhao Wu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Erlei Wang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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10
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Guo Z, Chen Z, Meng Z. Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing. Food Funct 2023. [PMID: 37161523 DOI: 10.1039/d3fo00948c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
In this study, edible bigels with different ratios of beeswax-based oleogel to gellan gum-based hydrogel were developed and characterized. Gellan gum formed a 3D network in water through hydrogen bonding. Beeswax formed a crystalline network in the oil phase, which prevented the flow of oil and formed an oleogel. The position of the droplets is fixed by the crystallization of glycerol monostearate (GMS) at the interface. Bigels with different oleogel contents presented different types of O/W (oleogel content was less than 62%), semi-bicontinuous (oleogel content was 62-68%), and W/O bigels (oleogel content was more than 70%), respectively. Rheological experiments showed bigels had a shear thinning ability, which was suitable for extrusion 3D printing. Then the applicability of 3D printing was studied and it was found that the self-supporting ability of bigels became stronger with the increase of oleogel content. Functional pigments were incorporated into the bigel inks, making the 3D printing product nutrient-rich and color customizable. These results would favor guiding the preparation of bigels with adjusted physical properties and delicate structures for 3D food printing to satisfy the personal desire of consumers.
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Affiliation(s)
- Zhixiu Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zhujian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Jin Z, Xie Y, Wang Z, Wang Y, Sun Q, Dong X. Regulation of the Colour Change of 3D-Printed Mackerel Mince ( Scomber scombrus) Based on Purple Potato Powder and Citric Acid. Foods 2023; 12:1342. [PMID: 36981268 PMCID: PMC10048142 DOI: 10.3390/foods12061342] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/11/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were also investigated. The results showed that an increase in PP and CA concentrations gradually brightened the product colour and turned it pink. Furthermore, an increase in PP concentration and added CA reduced the fluidity and loss of water in mackerel mince. Proper PP and CA concentrations moderately increased the storage modulus (G'), loss modulus (G″), and yield stress of mackerel mince, making it suitable for 3D printing. At the same time, an increase in PP and CA concentrations enhanced the umami and sweet taste of mackerel mince but reduced the fishy and sour taste, and the degree of preference was within the acceptable range, except for PP1%-CA0%. It was found that, when the 3D-printing accuracy of mackerel-mince samples reached more than 97% and was acceptable, the optimal PP and CA concentrations for realizing the regulation of L*, a*, and b* were 1.00~3.00% and 0.09~0.32%, respectively.
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Affiliation(s)
- Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yisha Xie
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zheming Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qinxiu Sun
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Lv Y, Lv W, Li G, Zhong Y. The research progress of physical regulation techniques in 3D food printing. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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13
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Zheng L, Zhang Q, Yu X, Luo X, Jiang H. Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Tian H, Yang F, Chen X, Guo L, Wu X, Wu J, Huang J, Wang S. Investigation and effect on 3D printing quality of surimi ink during freeze-thaw cycles by antifreeze peptides. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Su C, Chen Y, Tian S, Lu C, Lv Q. Natural Materials for 3D Printing and Their Applications. Gels 2022; 8:748. [PMID: 36421570 PMCID: PMC9689506 DOI: 10.3390/gels8110748] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 08/15/2023] Open
Abstract
In recent years, 3D printing has gradually become a well-known new topic and a research hotspot. At the same time, the advent of 3D printing is inseparable from the preparation of bio-ink. Natural materials have the advantages of low toxicity or even non-toxicity, there being abundant raw materials, easy processing and modification, excellent mechanical properties, good biocompatibility, and high cell activity, making them very suitable for the preparation of bio-ink. With the help of 3D printing technology, the prepared materials and scaffolds can be widely used in tissue engineering and other fields. Firstly, we introduce the natural materials and their properties for 3D printing and summarize the physical and chemical properties of these natural materials and their applications in tissue engineering after modification. Secondly, we discuss the modification methods used for 3D printing materials, including physical, chemical, and protein self-assembly methods. We also discuss the method of 3D printing. Then, we summarize the application of natural materials for 3D printing in tissue engineering, skin tissue, cartilage tissue, bone tissue, and vascular tissue. Finally, we also express some views on the research and application of these natural materials.
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Affiliation(s)
- Chunyu Su
- College of Biology & Pharmacy, Yulin Normal University, Yulin 537000, China
| | - Yutong Chen
- College of Biology & Pharmacy, Yulin Normal University, Yulin 537000, China
| | - Shujing Tian
- College of Biology & Pharmacy, Yulin Normal University, Yulin 537000, China
| | - Chunxiu Lu
- College of Biology & Pharmacy, Yulin Normal University, Yulin 537000, China
| | - Qizhuang Lv
- College of Biology & Pharmacy, Yulin Normal University, Yulin 537000, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, China
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Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles. Food Chem 2022; 405:134780. [DOI: 10.1016/j.foodchem.2022.134780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 10/18/2022] [Accepted: 10/25/2022] [Indexed: 11/22/2022]
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Jiang Q, Geng M, Meng Z. Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qinbo Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu People's Republic of China
| | - Mengli Geng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu People's Republic of China
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Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107675] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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