Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing

Han, Tian; Wang, Kai; Qiu, Runkang; Wang, Shaoyun; Hu, Zhuoyan; Zhao, Lei

doi:10.1016/j.foodhyd.2022.107541

Cited by 21 publications

(5 citation statements)

References 46 publications

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“…The yield stress (τ0) is defined as the intersection of the G ′ and G ″ [ 8 ], which is closely related to the extrusion performance of the ink during 3D printing, reflecting the mechanical strength of the mixed gel ink [ 33 ] and the minimum force required to initiate fluid flow [ 34 ]. For the same CA amount added, the yield stress of samples increased with the increase in PP concentration ( Figure 5 B,D,F).…”

Section: Resultsmentioning

confidence: 99%

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Jin

Xie

Wang

et al. 2023

Foods

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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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Section: Resultsmentioning

confidence: 99%

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Jin

Xie

Wang

et al. 2023

Foods

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“…When the temperature was higher than 30°C, the G′ of the four oleogels decreased and was lower than that of the SO oleogel. Because the fat crystal network significantly affected the physical properties of the oil phase in oleogels when the fat crystallized, it might lead to the change of the network structure of polysaccharides when the fat crystal network was damaged during the melting of fat crystals, thus reducing the strength of the network structure of polysaccharides (Jiang et al, 2022; Tian et al, 2022). Although vegetable fats had an enhanced effect on the semi‐solid rheological properties of oleogels at 15°C, this enhancement would reduce the resistance of oleogels to changes in the strain and temperature.…”

Section: Resultsmentioning

confidence: 99%

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Jiang

Geng

Zong

2022

Food Processing Preservation

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Methyl‐cellulose and xanthan gum were used as the matrix to prepare oleogels by the cryogel‐templated method. The molecular network of polysaccharides in the aqueous foam was rapidly fixed by the ultra‐low temperature freezing method, and the cryogel was obtained by freeze‐drying. Vegetable fats (palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance the network structure in oleogels. Oleogels fabricated from the oil‐absorbed cryogel were further solidified by the fat crystal‐based network. The crystal network formed by larger crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. Cryogel‐based oleogels that incorporate vegetable fats have comparable physical properties to traditional fats, indicating the potential used as the fat replacer. Novelty impact statement Natural vegetable fats were partially used as the structural agents of the oil phase in polysaccharide‐oleogels prepared by the cryogel‐templated method, which can enhance the structural strength of oleogels and endow them with physical properties closer to traditional fats in foods.

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“…Temperature affects the printing performance of food inks, and printing temperature can be controlled using hotextrusion 3D printers. Tian, Wang et al (2022) found that incubation and printing temperatures affected the printability of beeswax-carrageenan-xanthan hybrid gelator inks. When incubated and printed at 45 • C, the sample showed smooth and uniform filaments and maintained the shapes of structures during and after printing, indicating good printing performance.…”

Section: Temperaturementioning

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

Self Cite

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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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Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing

Cited by 21 publications

References 46 publications

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

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

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