Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels

Zheng, Luyao; Zhang, Qianru; Yu, Xiuzhu; Luo, Xiaohu; Jiang, Hao

doi:10.1016/j.ifset.2023.103274

Cited by 13 publications

(4 citation statements)

References 48 publications

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“…This indicates that the cassava starch gel after continuous freezing has lost its rigidity, leading to the collapse of the central layer (Xu, Ji, et al, 2023). Zheng et al (2023) studied the effects of heat-moisture treatment and annealing treatment on the quality, accuracy, and stability of the printed product when wheat starch gel was used as a 3D printing material. Kadival et al (2023) emphasized the effects of ultrasonic pretreatment, homogenization, and microwave heating on printability.…”

Section: Printing Parameters and Treatment On Extrusion-based 3d Prin...mentioning

confidence: 99%

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Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Sang

Weng

et al. 2023

Comp Rev Food Sci Food Safe

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Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three‐dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch‐based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch‐based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.

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Section: Printing Parameters and Treatment On Extrusion-based 3d Prin...mentioning

confidence: 99%

“…Zheng et al. (2023) studied the effects of heat‐moisture treatment and annealing treatment on the quality, accuracy, and stability of the printed product when wheat starch gel was used as a 3D printing material. Kadival et al.…”

Section: Different Innovative Types Of 3d Printing Technologymentioning

confidence: 99%

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Sang

Weng

et al. 2023

Comp Rev Food Sci Food Safe

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“…The straight-chain starch content is affected by RF, resulting in modified physicochemical properties such as the gel strength of starch. Zheng et al (2023) analyzed the influences of pretreatment by annealing (ANN) and HMT on the printing efficiency and dimensional quality of printed wheat starch. The results show that HMT (30% moisture at room temperature for 24 h, then heated to 120 • C for 2 h) contributed to accurate printing, a maximum deposition height, and high enough mechanical strength to maintain the shape after printing.…”

Section: Carbohydrate-based Materialsmentioning

confidence: 99%

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Wen,

Che,

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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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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“…The most recent applications of HMT-modified starches are ensuring the quality of 3D-printed wheat starch gels [17], the construction of bioactive delivery systems and Pickering emulsions [18], the development of nanocomposite films [19], and application in starch noodles and potato [20]). The main problem is the complexity of some of these technologies and the high cost of their implementation, mainly caused by the high price of the gelling agent, commonly agar.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Evaluation of Heat–Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties

Ribeiro,

Cavalcanti-Mata,

Almeida

et al. 2023

Foods

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This study sought to evaluate starch from black and red rice modified by heat–moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat–moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.

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Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels

Cited by 13 publications

References 48 publications

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Characterization and Evaluation of Heat–Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties

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