Determination of Material Requirements for 3D Gel Food Printing Using a Fused Deposition Modeling 3D Printer

In, Jiwon; Jeong, Haeun; Song, Sang‐Hoon; Min, Sea C.

doi:10.3390/foods10102272

Cited by 17 publications

(10 citation statements)

References 24 publications

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“…Figure 1 shows the viscoelastic modulus (G′ and G″) and complex viscosity (η*) curves of the gels enriched with different concentrations of apricot pulp before 3D printing. Considering the viscoelastic properties of the gel ( Figure 1 a), the storage modulus G′ of the apricot pulp printing inks was higher than the loss modulus G″ throughout the studied frequency range for all samples, and the loss tangent (Tan δ) values for all apricot gel samples were less than 1, suggesting that all the gels with apricot pulp showed dominant elastic behavior [ 26 ]. The G′ and G″ values of the gels increased as a higher concentration of apricot pulp was added, indicating that the addition of apricot pulp modified the viscoelastic behavior of the gels.…”

Section: Resultsmentioning

confidence: 99%

“…The G′ and G″ values of the gels increased as a higher concentration of apricot pulp was added, indicating that the addition of apricot pulp modified the viscoelastic behavior of the gels. This increase could be associated with the ability of the sugar to attract and bind water molecules, increasing the firmness of the gel [ 26 ], with G70 being the sample most resistant to deformation. Similar results have been observed by other authors working with blueberry gelatin gels and mango jam, in which an increase in G′ and G″ moduli were observed with respect to the control [ 27 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

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Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Molina-Montero

Matas

Igual

et al. 2023

Gels

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The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D printers to produce food items with complex shapes and textures. This technology allows the creation of customized, nutritionally balanced meals on demand. The objective of this study was to evaluate the effect of apricot pulp content on printability. Additionally, the degradation of bioactive compounds of gels before and after printing was evaluated to analyze the effect of the process. For this proposal, physicochemical properties, extrudability, rheology, image analysis, Texture Profile Analysis (TPA), and bioactive compounds content were evaluated. The rheological parameters lead to higher mechanical strength and, thus, a decrease in elastic behavior before and after 3D printing as the pulp content increases. An increase in strength was observed when the pulp content increased; thus, sample gels with 70% apricot pulp were more rigid and presented better buildability (were more stable in their dimensions). On the other hand, a significant (p < 0.05) degradation of total carotenoid content after printing was observed in all samples. From the results obtained, it can be said that the gel with 70% apricot pulp food ink was the best sample in terms of printability and stability.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Molina-Montero

Matas

Igual

et al. 2023

Gels

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“…This is due to protein molecule at the isoelectric point, the positive and negative charges are balanced, causing the reduce in repulsive electrostatic forces, the attractive forces increase, which cause the aggregation and precipitation. There are few researches that were successfully develop and formulated gelatin‐based biofilm (Gholamipour‐Shirazi et al., 2020; In et al., 2021; Sancakli et al., 2021; Wang et al., 2021). There is still lack of research about the mechanism of action and stability of gelatin in 3D food printing formulation that are using Bovidae‐based gelatin.…”

Section: Future Trend Of Bovidae‐based Gelatinmentioning

confidence: 99%

Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends

Samatra

Noor

Razali

et al. 2022

Comp Rev Food Sci Food Safe

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Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources since they are less expensive. However, porcine gelatin is religiously prohibited to be consumed by Muslims and the Jewish community. It is predicted that the global demand for gelatin will increase significantly in the future. Therefore, a sustainable source of gelatin with efficient production and free of disease transmission must be developed. The highest quality of Bovidae-based gelatin (BG) was acquired through alkaline pretreatment, which displayed excellent physicochemical and rheological properties. The utilization of mammalian-and plant-based enzyme significantly increased the gelatin yield. The emulsifying and foaming properties of BG also showed good stability when incorporated into food and pharmaceutical products. Manipulation of extraction conditions has enabled the development of custom-made gelatin with desired properties. This review highlighted the various modifications of extraction and processing methods to improve the physicochemical and functional properties of Bovidae-based gelatin. An in-depth analysis of the crucial stage of collagen breakdown is also discussed, which involved acid, alkaline, and enzyme pretreatment, respectively. In addition, the unique characteristics and primary qualities of BG including protein content, amphoteric property, gel strength, emulsifying and viscosity properties, and foaming ability were presented. Finally, the applications and prospects of BG as the preferred gelatin source globally were outlined.

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“…The paste needs to be shear thinning to allow for flow through a narrow syringe with a high enough yield stress to allow for the printed structure to hold itself up on the build plate. On the same time, the paste needs to match previous formulations that have been found suitable for dysphagia patients when it comes to rheological properties as well as nutritional (Wegrzyn et al, 2012;Liu et al, 2017;García-Segovia et al, 2020;He et al, 2020;Dick et al, 2021b;In et al, 2021;Jeon et al, 2021;Chen et al, 2022a). Printability of different pastes, and what is commonly known as the printability window, is most often assessed through rheological characterization of the viscoelastic and flow behavior coupled with image analysis.…”

Section: Introductionmentioning

confidence: 99%

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Ahlinder¹,

Höglund²,

Öhgren³

et al. 2023

Front. Food. Sci. Technol.

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As life expectancy increases so do age related problems such as swallowing disorders, dysphagia, which affects 10%–30% of people over 65 years old. For dysphagia patients the texture and rheological properties of the food, and the bolus, is critical to avoid choking and pneumonia. Texture modified foods, timbals, are often served to these patients due to their ease of swallowing. The main concern with these foods is that they do not look visually alike the food they replace, which can decrease the patient’s appetite and lead to reduced food intake and frailty. This study aims to improve both the visual appearance of texturized food as well as the energy density and fiber content of the timbal formulation. 3D scanning and additive manufacturing (3D Printing) were used to produce meals more reminiscent of original food items, increasing their visual appeal. Rheology was used to ensure the original flow profile was maintained as the timbal was reformulated by reducing starch contents and partially replacing with dietary fibers. The amount of starch was reduced from 8.7 wt% in the original formulation to 3.5 wt% and partially replaced with 3 wt% citrus fiber, while maintaining properties suitable for both swallowing and 3D printing. The resulting formulation has improved nutritional properties, while remaining suitable for constructing visually appealing meals, as demonstrated by 3Dprinting a chicken drumstick from a model generated with 3D scanning.

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Determination of Material Requirements for 3D Gel Food Printing Using a Fused Deposition Modeling 3D Printer

Cited by 17 publications

References 24 publications

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

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