Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

The feasible application of additive manufacturing in the food and pharmaceutical industries strongly depends on the development of highly stable inks with bioactive properties. Surface-modified microcrystalline cellulose (MCC) shows the potential of being a useful particulate ( i.e ., Pickering)-type emulsifier to stabilize emulsions. To attain desired therapeutic properties, MCC can also be tuned with cationic antimicrobial compounds to fabricate an antimicrobial printable ink. However, due to the formation of complex coacervates between the two, the Pickering emulsion is very susceptible to phase separation with an insufficient therapeutic effect. To address this drawback, we reported a green method to produce antioxidant and antimicrobial three-dimensional (3D)-printed objects, illustrated here using a printable ink based on a soy-based particulate-type emulsion gel stabilized by a surface-active MCC conjugate (micro-biosurfactant). A sustainable method for the modification of MCC is investigated by grafting gallic acid onto the MCC backbone, followed by in situ reacting via lauric arginate through Schiff-base formation and/or Michael-type addition. Our results show that the grafted micro-biosurfactant was more efficient in providing the necessary physical stability of soy-based emulsion gel. The grafted micro-biosurfactant produced a multifunctional ink with viscoelastic behavior, thixotropic property, and outstanding bioactivities. Following the 3D printing process, highly porous 3D structures with a more precise geometry were fabricated after addition of the micro-biosurfactant. Dynamic sensory evaluation showed that the micro-biosurfactant has a remarkable ability to improve the temporal perceptions of fibrousness and juiciness in printed meat analogue. The results of this study showed the possibility of the development of a therapeutic 3D-printed meat analogue with desired sensory properties, conceiving it as a promising meat analogue product.

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“…The TDS graphs were smoothed by MATLAB software (R2016a, MathWorks, Inc., Natick, Ma) to generate TDS curves. 28 …”

Section: Methods and Materialsmentioning

confidence: 99%

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Shahbazi

Jäger

Ettelaie

2022

J. Agric. Food Chem.

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“…The dominance rates, number of dominant attributes selected by participants, and number of responses collected in this research were comparable to previous temporal studies on milk and dark chocolate and chocolate products. In previous studies, dominance rates between 0.2–0.6 for chocolate attributes were observed, and some attributes were not dominant at any point during TDS evaluations [ 15 , 20 , 33 , 34 ]. Higher dominance rates (>0.8) were recorded when there were only a few attributes to select from [ 17 ] or for added attributes, such as “fruity” for orange dark chocolate [ 18 ].…”

Section: Discussionmentioning

confidence: 98%

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Khemacheevakul

Wolodko

Nguyen

et al. 2021

Foods

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Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

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“…The use of inulin in the SD increased the specific surface area and wettability of CSA, making it a suitable carrier for the design of pulmonary formulation useful for the treatment of lung transplant patients. The superior dissolution enhancement properties of inulin as solid dispersion can be ascribed to different mechanisms such as the formation of flower-like platelets of inulin around the drug [ 221 , 227 ], surface-active nature of the inulin derivative [ 218 ] as well as higher surface area and improves wetting of drugs agents [ 220 ]. Another important factor that can influence drug dissolution and release of solid dispersion is the chain length of inulin used in the formation of the solid dispersion.…”

Section: Inulin Drug Delivery Systemsmentioning

confidence: 99%

Inulin and Its Application in Drug Delivery

et al. 2021

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Inulin’s unique and flexible structure, stabilization/protective effects, and organ targeting ability make it an excellent drug delivery carrier compared to other biodegradable polysaccharides. The three hydroxyl groups attached to each fructose unit serve as an anchor for chemical modification. This, in turn, helps in increasing bioavailability, improving cellular uptake, and achieving targeted, sustained, and controlled release of drugs and biomolecules. This review focuses on the various types of inulin drug delivery systems such as hydrogel, conjugates, nanoparticles, microparticles, micelles, liposomes, complexes, prodrugs, and solid dispersion. The preparation and applications of the different inulin drug delivery systems are further discussed. This work highlights the fact that modification of inulin allows the use of this polymer as multifunctional scaffolds for different drug delivery systems.

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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Cited by 28 publications

References 26 publications

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Inulin and Its Application in Drug Delivery

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