Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes

Ainis, William Nicholas; Feng, Ru; Berg, Frans W.J. van den; Ahrné, Lı́lia

doi:10.1016/j.ifset.2023.103307

Cited by 19 publications

(2 citation statements)

References 20 publications

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“…For example, Ainis et al. (2023) investigated the 3D printing behavior of different concentrations of a paste of soybean protein isolate (SPI) and accordingly found that pastes of concentrations ranging from 15 to 21 wt% were characterized by superior printing performance. This excellent performance can be attributed to the enhanced elasticity of these pastes and their reduced sensitivity to mechanical vibration, resulting in improved resilience, flexibility, and structural support.…”

Section: Application Of Plant‐based Gel Systems For the 3d Printing O...mentioning

confidence: 99%

Applications of physical and chemical treatments in plant‐based gels for food 3D printing

Liu,

Hu,

et al. 2024

Journal of Food Science

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Extrusion‐based three‐dimensional (3D) printing has been extensively studied in the food manufacturing industry. This technology places particular emphasis on the rheological properties of the printing ink. Gel system is the most suitable ink system and benefits from the composition of plant raw materials and gel properties of multiple components; green, healthy aspects of the advantages of the development of plant‐based gel system has achieved a great deal of attention. However, the relevant treatment technologies are still only at the laboratory stage. With a view toward encouraging further optimization of ink printing performance and advances in this field, in this review, we present a comprehensive overview of the application of diverse plant‐based gel systems in 3D food printing and emphasize the utilization of different treatment methods to enhance the printability of these gel systems. The treatment technologies described in this review are categorized into three distinct groups, physical, chemical, and physicochemical synergistic treatments. We comprehensively assess the specific application of these technologies in various plant‐based gel 3D printing systems and present valuable insights regarding the challenges and opportunities for further advances in this field.

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Section: Application Of Plant‐based Gel Systems For the 3d Printing O...mentioning

confidence: 99%

Applications of physical and chemical treatments in plant‐based gels for food 3D printing

Liu,

Hu,

et al. 2024

Journal of Food Science

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“…14,15 Ainis et al conducted a comparative study of the paste rheology and 3D printing properties of pea protein isolate and soy protein isolate. 16 Another report demonstrated that scaffolds fabricated using mixtures of PPI and SPI along with RGD-modified alginate for extrusion-based 3D printing facilitated the growth of bovine satellite cells. 17 Unfortunately, pea protein isolate possess low water-holding and solubility properties, and related studies primarily utilized extrusion-based 3D printing methods, resulting in low printing precision.…”

Section: Introductionmentioning

confidence: 99%

A biocompatible pea protein isolate-derived bioink for 3D bioprinting and tissue engineering

Chen,

Zhou,

Yang

et al. 2024

J. Mater. Chem. B

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Optimizing Printability of Rice Protein‐Based Formulations Using Extrusion‐Based 3D Food Printing

Nguyen,

Ahmadzadeh,

Schöberl

et al. 2024

Food Science & Nutrition

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The purpose of this study was to investigate the application of an innovative extrusion‐based 3D food printing (3DFOODP) technique in developing rice protein‐starch (RP‐S) gel‐based products. The effects of 3DFOODP conditions were examined, which included variations in the concentrations of rice protein (RP) and corn starch (S) (15, 17.5, and 20 wt.%), nozzle size (0.8, 1.5, and 2.5 mm), printing temperature (40°C, 60°C, and 80°C), and ingredient flow speed (5.7, 6.3, and 6.9 mL/min). A hollow cylindrical model was chosen as a test object to determine the printability of RP‐S gels. The best 3D printability was achieved using an RP concentration of 17.5% and an S concentration of 15% at 60°C printing temperature with a nozzle size of 1.5 mm, and ingredient flow speed of 6.3 mL/min. With increasing the RP concentration, a rise in apparent viscosity, loss, and storage moduli was observed. The recovery test showed the gels' rapid and reversible response. The freeze‐dried 3D‐printed RP‐S gels showed a porous granular structure, depending on the printing temperature. No chemical interactions between the RP and S were observed as analyzed by FTIR. Overall, RP, in combination with S, provides a new opportunity for the 3DFOODP and their utilization by the alternative protein industry.

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Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes

Cited by 19 publications

References 20 publications

Applications of physical and chemical treatments in plant‐based gels for food 3D printing

Applications of physical and chemical treatments in plant‐based gels for food 3D printing

A biocompatible pea protein isolate-derived bioink for 3D bioprinting and tissue engineering

Optimizing Printability of Rice Protein‐Based Formulations Using Extrusion‐Based 3D Food Printing

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