Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability

Fernandes, Andrêssa Silva; Neves, Bruna Vitória; Mazzo, Tatiana Martelli; Longo, Elson; Jacob-Lopez, Eduardo; Zepka, Leila Queiroz; de Rosso, Veridiana Vera

doi:10.1016/j.foodhyd.2023.108986

Cited by 17 publications

(4 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oil molecules may interfere with the original molecular arrangement of P. ostreatus ( Fernandes, et al, 2023 ), so that the addition of butter does not ideally enhance the Gʺ of the inks ( Fig. 2 E).…”

Section: Resultsmentioning

confidence: 99%

“…For example, the inks designed for children need vibrant colors and appealing appearances, while those for the elderly should be sweetly swallowed ( Jiang, et al, 2022 ), all while ensuring the nutrition of food. The development of edible ink still faces challenges in meeting printing performance and consumer requirements for nutrition, flavor, and texture ( Guénard-Lampron, et al, 2021 ; Fernandes et al, 2023 ). Therefore, Pleurotus ostreatus ( P. ostreatus ) was selected as a novel and promising edible ink with high nutritional vaue in this study.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

Liu,

Hu,

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

Liu,

Hu,

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

“…With an increase in the OG ratio, there was a considerable increase in the G value, indicating that an increase in the OG ratio led to an increase in the solid-like behavior. Fernandes, Neves [47] reported that bigels showed solid-like behavior regardless of the HG-OG ratio. In their study, a more solid-like structure was obtained at higher OG ratios.…”

Section: Dynamic Rheological Properties Of Oleogels Hydrogels and Bigelsmentioning

confidence: 97%

“…A higher OG ratio results in the development of a gel structure characterized by enhanced elasticity. The rheological properties of the bigels appeared to be mainly affected by the oleogel component, potentially leading to higher gel strength in comparison to the individual oleogels [47,48].…”

Section: Dynamic Rheological Properties Of Oleogels Hydrogels and Bigelsmentioning

confidence: 99%

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

Alkabaa,

Akcicek,

Taylan

et al. 2024

Foods

View full text Add to dashboard Cite

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G′ value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K′ and K″ values were calculated using the power law model. K′ values of the samples were found to be higher than K″ values. The K′ value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K′ value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study’s findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G′ values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation.

show abstract

Development of beetroot powder-enriched inks for 3D food printing based on hydrogel/oleogel bigels

De Salvo,

Palla,

Cotabarren

2024

Food Bioscience

View full text Add to dashboard Cite

Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability

Cited by 17 publications

References 50 publications

Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

Development of beetroot powder-enriched inks for 3D food printing based on hydrogel/oleogel bigels

Contact Info

Product

Resources

About