Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

Feng, Lei; Wu, Jiada; Cai, Lei; Li, Ming; Dai, Zhuqing; Li, Dajing; Liu, Chunquan; Zhang, Min

doi:10.1016/j.foodchem.2022.133422

Cited by 40 publications

(5 citation statements)

References 52 publications

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“…Carotenoids are compounds with low water solubility and are chemically unstable. Their oxidative degradation is triggered by light, temperature, and/or pH extremes in the presence of oxygen, compromising their benefits and limiting their use in the food industry [ 18 , 48 , 49 ].…”

Section: Resultsmentioning

confidence: 99%

“…The main advantage of this technology is its potential to customize nutritionally, sensory, and aesthetically according to consumer requirements and trends [ 5 ]. Currently, consumers demand healthier diets with more functional and bioactive ingredients [ 18 ]. Fruits and vegetables are foods with a high content of vitamins, minerals, antioxidants, sugar, and bioactive compounds and help us maintain a high quality of life [ 19 , 20 ].…”

Section: Introductionmentioning

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: Introductionmentioning

confidence: 99%

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Molina-Montero

Matas

Igual

et al. 2023

Gels

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“…Under this limitation, adding hydrogels may not be suitable for all protein inks. Different combinations of polysaccharide hydrogels can produce synergistic effects, including carrageenan–xanthan gum, locus–bean gum‐xanthan gum, and carrageenan‐cooling glue, which can significantly improve the printing performance of protein ink and solve the odor limitation of a hydrogel (Feng et al., 2022). At present, the research on this aspect of different combinations is limited, and this limitation may present an opportunity for a breakthrough in this field.…”

Section: Methods Of Improving the Printability Of Peotein‐based Inksmentioning

confidence: 99%

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

Tian,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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Abstract3D 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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“…Hydrophilic colloids typically refer to macromolecules that readily dissolve in water and hydrate sufficiently to form viscous or gel-like solutions [17]. Mixing hydrophilic colloids with starch affects pasting properties, rheology, texture, viscoelasticity, and starch [18][19][20] digestibility. Additionally, mixing starch with hydrophilic colloids can modify starch digestibility by encapsulating starch particles or increasing the viscosity of the mixture [21].…”

Section: Introductionmentioning

confidence: 99%

A Study on the Structural and Digestive Properties of Rice Starch–Hydrocolloid Complexes Treated with Heat–Moisture Treatment

Zhang,

Dou,

Jia

et al. 2023

Foods

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Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat–moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G′, G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.

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Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

Cited by 40 publications

References 52 publications

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

A Study on the Structural and Digestive Properties of Rice Starch–Hydrocolloid Complexes Treated with Heat–Moisture Treatment

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