1
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Zuo Y, Zou F, Yang M, Xu G, Wu J, Wang L, Wang H. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties. ULTRASONICS SONOCHEMISTRY 2024; 108:106963. [PMID: 38936293 PMCID: PMC11259921 DOI: 10.1016/j.ultsonch.2024.106963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/08/2024] [Accepted: 06/18/2024] [Indexed: 06/29/2024]
Abstract
In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.
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Affiliation(s)
- Yongxuan Zuo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Guangfei Xu
- College of Engineering and Technology, Northeast Forestry University, Harbin 150040, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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2
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Li M, Tian Y, Fan L, Xu J, Jiang L, Li R, Wang S. Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties. Int J Biol Macromol 2024; 275:133717. [PMID: 38977055 DOI: 10.1016/j.ijbiomac.2024.133717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 07/10/2024]
Abstract
Tiger nut (TN) is a valuable nutrient and gluten-free tuber. To achieve high-quality TN flour as functional ingredients in food, it is essential to develop effective drying technologies for TN. Five drying methods including natural drying (Control), hot-air drying (HD), radio frequency single drying (RFSD), RF assisted hot-air drying (RFHD), and RF- vacuum drying (RFVD) were selected and compared to determine their effects on physiochemical, structural, and rheological properties of TN flour. Results showed that RF drying (RFD) significantly improved the hydration, oil-absorbing, and antioxidant activity capacity, especially for RFVD. RFHD exhibited greater color (BI = 13.80 ± 0.05 and C = 10.26 ± 0.05) and reducing sugar content (253.50 ± 2.27 mg d.b.) than RFSD and RFVD. The gelatinization temperature, enthalpy value, and particle size (57.30-269.33 μm) of TN flour were reduced. The structural property results indicated that RFD reduced the relative crystallinity and short-range ordering of the flour, altered protein secondary structure, and caused the damaged microstructure in comparison with Control and HD groups. All sample gels exhibited a weak strain overshoot behavior (type III) under large amplitude oscillations, and RFD resulted in a reduced viscoelastic behavior. RFD could be an effective method to produce functional TN flour.
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Affiliation(s)
- Mengge Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingqi Tian
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Liumin Fan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Longlong Jiang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.
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3
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Han C, Ren X, Shen X, Yang X, Li L. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 107:106902. [PMID: 38797128 PMCID: PMC11139769 DOI: 10.1016/j.ultsonch.2024.106902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024]
Abstract
This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.
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Affiliation(s)
- Chunpeng Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyu Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Gao L, Haesaert G, Van Bockstaele F, Vermeir P, Eeckhout M. Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38828918 DOI: 10.1021/acs.jafc.4c00651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
The present study investigated the effect of nitrogen fertilization (NF) at the levels of 0, 45, and 90 kg·ha-1 combined with selected sulfur complex fertilization (SCF) levels of 0 and 45 kg·ha-1 on the nutritional and technological characteristics of buckwheat flour from five varieties. The results showed that the genotype was a critical factor affecting the chemical composition and physicochemical properties of buckwheat flour. NF significantly increased protein, total starch, and amylose content as well as mineral composition but decreased particle size, color value, and water hydration properties. However, SCF enhanced the ash content and decreased the protein content but had no significant effect on the pasting temperature. In addition, the combination of NF and SCF significantly reduced granule size, water solubility, viscosity, and rheological properties with increasing fertilization levels. This study can guide the cultivation of buckwheat with the desired physicochemical properties and provide information for buckwheat-based products in the food industry.
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Affiliation(s)
- Licheng Gao
- Cereal and Bakery Technology Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Geert Haesaert
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Pieter Vermeir
- Laboratory for Chemical Analysis, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Cereal and Bakery Technology Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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5
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Zheng LY, Li D, Wang LJ, Wang Y. Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability. Carbohydr Polym 2024; 331:121891. [PMID: 38388064 DOI: 10.1016/j.carbpol.2024.121891] [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: 11/27/2023] [Revised: 01/06/2024] [Accepted: 01/29/2024] [Indexed: 02/24/2024]
Abstract
This study investigated the properties of 3D-printed high internal phase emulsion (HIPE)-rice starch gels, specially tailored for personalized nutrition by co-encapsulating resveratrol and β-carotene. We examined the influence of amylose content on various parameters, including functional groups, linear and nonlinear rheology, printed precision and microstructural stability. Additionally, we assessed the protective efficacy and release in vitro digestion of these gels on the encapsulated bioactive components. Compared to HIPE, HIPE-starch gels differently impacted by amylose content in starches. Low-level amylose weakened the network structure, attributed to amylose mainly responsible for gel formation and weak hydrogen bond interaction between the surface-active molecules and amylose due to gelatinized starch granules rupturing the protein network. Oppositely, high-level amylose led to denser, more gel-like structures with enhanced mechanical strength and reversible deformation resistance, making them suitable for 3D printing. Furthermore, 3D-printed gels with high-level amylose demonstrated well-defined structures, smooth surfaces, stable printing and less dimension deviation. They were also regarded as effective entrapping and delivery systems for resveratrol and β-carotene, protecting them against degradation from environment and damage under the erosion of digestive fluid. Overall, this research offers a straightforward strategy for creating reduced-fat HIPE gels that serve as the carrier for personalized nutraceutical foods.
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Affiliation(s)
- Lu-Yao Zheng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
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6
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Liu B, Zhao Y, Li Y, Tao L, Pan P, Bi Y, Song S, Yu L. Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid. Int J Biol Macromol 2024; 263:130277. [PMID: 38378116 DOI: 10.1016/j.ijbiomac.2024.130277] [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: 10/13/2023] [Revised: 12/16/2023] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
This study aimed to construct a novel corn starch-glycyrrhizic acid (CS-GA) ink and systematically investigate the effects of GA on the water distribution, microstructure, rheology and 3D printing properties of CS hydrogels. The results showed that the CS chains could form strong hydrogen bonds with GA molecules, inhibit the formation of short-range ordered structure of CS and reduce the content of B-type starch. The low-field nuclear magnetic results showed that the introduction of GA could increase bound water content in CS-GA hydrogels. With the increase of GA content, the CS-GA hydrogel changed from CS-dominated to a GA-dominated gel network system. Rheological results showed that all samples exhibited typical shear thinning behavior. High GA concentration was beneficial to increasing the self-supporting properties and thixotropic recovery of CS-GA hydrogels. Compared with the pure CS hydrogel, the 3D printing characteristics of CS-GA hydrogels were significantly enhanced due to the increased bound water content and the enhancement of rheological properties. At 40 % GA content, CS-GA hydrogel showed the highest printing accuracy of 96.4 % ± 0.30 %. The printed product could perfectly replicate the preset model. Therefore, this study provided a theoretical basis for regulating starch's rheology and 3D printing characteristics and developing novel food-grade 3D printing inks.
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Affiliation(s)
- Bo Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yilin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yufei Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Li Tao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Pengyuan Pan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Yunfeng Bi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China
| | - Shixin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China.
| | - Lei Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China.
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7
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Zhao Y, Li Y, Liu Q, Chen Q, Sun F, Kong B. Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum. Int J Biol Macromol 2024; 257:128430. [PMID: 38043652 DOI: 10.1016/j.ijbiomac.2023.128430] [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: 10/13/2023] [Revised: 11/03/2023] [Accepted: 11/23/2023] [Indexed: 12/05/2023]
Abstract
Tomato is an inexpensive vegetable with high nutritional value,but it does not have the suitable self-supporting ability for 3D printing. Xanthan gum (XG) is a common thickener that may improve 3D printability of tomatoes paste. This study evaluated the printability of tomato-starch paste (TSP) by examining its rheological and textural properties and microstructure of 3D samples. The rheological results showed that apparent viscosity, recovery rate, storage modulus, loss modulus, initial and average rheological forces, and shear stress increased significantly (P < 0.05) with increase of XG levels in tomato-starch paste. The low-field NMR results showed that T21 and T22 of the TSP decreased with increase of XG levels (P < 0.05). With increase of XG levels, a dense network structure in the TSP was formed as observed in the microstructural images. The TSP with 5 g/kg XG had the highest printing accuracy, and the textural property showed that the addition of 5 g/kg of XG significantly improved the hardness, elasticity, and chewability of TSP (P < 0.05). Overall, with increase of XG levels the fluidity of the pseudoplastic gel formed by the tomato-starch system and increased the density of the structure, resulting in improved extrudability, shape stability, and self-supporting property.
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Affiliation(s)
- Yubo Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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8
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Wei W, Wu M, Xu H, Zhang X, Ren W. Modulation of the properties of starch gels by a one-step extrusion modification method based on Ca 2+-citric acid synergistic crosslinking. Int J Biol Macromol 2024; 257:128607. [PMID: 38061512 DOI: 10.1016/j.ijbiomac.2023.128607] [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: 05/23/2023] [Revised: 11/04/2023] [Accepted: 11/25/2023] [Indexed: 01/26/2024]
Abstract
Citric acid (CA) is a green and safe food-grade crosslinking agent for starch, but its high crosslinking temperature limits its application. In this study, a "one-step" extrusion modification method based on Ca2+-esterification synergistic crosslinking was proposed for the preparation of high gel performance crosslinked starch at low temperatures (90 °C). The linear and nonlinear rheological properties of crosslinked starch were comprehensively characterized, and the enhancement effect of synergistic crosslinking reactions on starch gel properties was quantitatively studied. The results show that the elastic modulus of the synergistically crosslinked starch (SC-0.5Ca2+, G' = 3116 ± 36) was significantly increased by 879 % compared to the elastic modulus of starch without synergistically crosslinked modification (SC, G' = 318 ± 9). The elastic modulus of starch gels can be adjusted by changing the ion concentration. Nonlinear rheological Lissajous curve analysis results show that the synergistic crosslinked gel system has a stronger anti-deformation ability. In addition, the honeycomb porous structure and smaller pore size distribution of the synergistic crosslinked gels were characterized using scanning SEM. The XPS, FTIR and XRD results suggest that the synergistic crosslinking enhancement effect may involve various molecular forces such as electrostatic attraction, hydrogen bonding and ester bonding.
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Affiliation(s)
- Wenguang Wei
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
| | - Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Xun Zhang
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Weike Ren
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
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9
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Wei W, Wu M, Ren W, Yu H, Sun D. Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification. Carbohydr Polym 2024; 324:121473. [PMID: 37985039 DOI: 10.1016/j.carbpol.2023.121473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 09/06/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Due to its safety and palatability, the citric acid crosslinking modification is an excellent way to modify the properties of starch gels. However, the application of this method is restricted by the low degree of crosslinking of gels produced by this method in the hydrogel system. To produce citric acid-crosslinked starch with improved strength and tunable gel characteristics, a novel ion-esterification cooperative crosslinking-extrusion combined (CCEC) modification approach is presented in this study. The linear and nonlinear rheological characteristics of the samples were measured to evaluate the effectiveness of CCEC modification. Findings disclosed that at 0.1 % strain, the elastic modulus of the CCEC-modified starch (SC-0.5Zn2+, G' = 1522.29 ± 36.31) exhibited a significant rise of 387.27 % as compared to the elastic modulus of citric acid-crosslinked starch (SC, G' = 318.29 ± 11.62). Furthermore, changing the cation concentration allowed for efficient control of the gel's rheological characteristics. The samples were characterized by SEM, FTIR, XRD, and XPS. The CCEC-modified gels had a smaller pore size distribution and a denser honeycomb porous structure. The CCEC modification reaction involves ester bonds and electrostatic attraction. This research is essential to elucidate how coupled physicochemical modification techniques affect the manipulation of starch gel characteristics.
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Affiliation(s)
- Wenguang Wei
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
| | - Weike Ren
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Haoze Yu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dongyu Sun
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
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10
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Liu W, Chen L, McClements DJ, Peng X, Jin Z. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37129300 DOI: 10.1080/10408398.2023.2205524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
People are exploring the potential application of 3D printing in food, biomedicine and environment, but it is urgent to find suitable bio-ink. Bio-ink compounded with starch and hydrocolloid can not only improve the rheology, structure and printability of starch-based edible bio-ink, but also endow it with other functional characteristics, so that it can be applied to food, biomedicine and even the environment, and meet the strategic needs of national health, green and sustainable development. In this paper, hydrocolloids are reviewed as potential means to regulate the physicochemical properties of starch, which endows it with good printability and presents excellent printing products. The specific applications of the bio-ink in the fields of food, biomedicine and environment in hypoglycemic, lipid-lowering, swallowable food, delivery, intelligent materials, and bio-sensor are also discussed. Then, the challenges and future development trends of realizing large-scale application are prospected. Proper physicochemical properties of starch-hydrocolloid are positively correlated with printability. The presentation of excellent printability has realized the application in different fields, not only satisfies most people, but also create benefits for some specific people. This review is expected to provide some theoretical guidance for the further development of 3D printing technology and its large-scale application.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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11
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Ji S, Zeng Q, Xu M, Li Y, Xu T, Zhong Y, Liu Y, Wang F, Lu B. Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops. Int J Biol Macromol 2023; 241:124448. [PMID: 37060974 DOI: 10.1016/j.ijbiomac.2023.124448] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 04/09/2023] [Accepted: 04/11/2023] [Indexed: 04/17/2023]
Abstract
This study aims to reveal the variation in 3D printing performance of whole flour and starch gels as derived from different varieties of tuber crops including cassava, potato, and yam, along with its mechanism. The whole flour of the same tuber crops showed a higher branching degree, average molecular weight (R¯h), and the proportion of AM chains for 100 < X ≤ 1000 than its starch. Due to the higher degree of branching, the crystallinity of whole flour reached a higher level. In this circumstance, G2' of the dispersion system decreased, which facilitated smooth extrusion of ink from the nozzle, thus improving the precision of printing for the final product. Besides, a higher R¯h and the percentage of AM chains for 100 < X ≤ 1000 made it easier for the material to extrude, thus enhancing the printing accuracy of the product. The higher short-range ordered structure of whole flour also enhanced the printing performance of 3D printed products. This research contributes an effective solution to the selection of starch and whole flour for food 3D printing.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Qingxin Zeng
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Wedamulla NE, Fan M, Choi YJ, Kim EK. Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238265. [PMID: 36500357 PMCID: PMC9736161 DOI: 10.3390/molecules27238265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022]
Abstract
Locust bean gum (LBG), a vegetable galactomannan extracted from carob tree seeds, is extensively used in the food industry as a thickening agent (E410). Its molecular conformation in aqueous solutions determines its solubility and rheological performance. LBG is an interesting polysaccharide also because of its synergistic behavior with other biopolymers (xanthan gum, carrageenan, etc.). In addition, this hydrocolloid is easily modified by derivatization or crosslinking. These LBG-related products, besides their applications in the food industry, can be used as encapsulation and drug delivery devices, packaging materials, batteries, and catalyst supports, among other biopharmaceutical and industrial uses. As the new derivatized or crosslinked polymers based on LBG are mainly biodegradable and non-toxic, the use of this polysaccharide (by itself or combined with other biopolymers) will contribute to generating greener products, considering the origin of raw materials used, the modification procedures selected and the final destination of the products.
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Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content. Carbohydr Polym 2022; 301:120293. [DOI: 10.1016/j.carbpol.2022.120293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/28/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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