Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

Phuhongsung, Pattarapon; Zhang, Min; Devahastin, Sakamon

doi:10.1007/s11947-020-02497-8

Cited by 67 publications

(30 citation statements)

References 44 publications

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“…While microwave cooking successfully reduced barley PPO activity to a similar extent (45-77%) (Sharma & Gujral, 2010), there are no available data on the effect of VMW cooking or PL on WB PPO activity. Consistent with our results, PL treatment resulted in a decrease in PPO activity in mushrooms and pineapple juice (by 80% and 50%, respectively), and inhibition of fresh-cut fruits browning, depending on enzyme concentration, sample form and fluence (Pellicer et al, 2018;Vollmer et al, 2020).…”

Section: Polyphenol Oxidase Total Phenolic Content and Antioxidant Activity Of Pre-processed Bransupporting

confidence: 91%

“…Cereal products containing wholemeal flour or bran are susceptible to enzymatic browning over time (Hidalgo et al, 2013;Niu et al, 2014). Bran possesses high polyphenol oxidase (PPO) activity (Habuš et al, 2021), which catalyses the formation reaction of o-quinons in the presence of molecular oxygen, resulting in undesirable browning (Fan et al, 2020;Niu et al, 2014;Pathare et al, 2013;Pellicer et al, 2018;Zhang et al, 2019). PPO activity can be controlled by pH, temperature and processing (Ghazal et al, 2019;Habuš et al, 2021;Niu et al, 2014;Yadav et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, high-intensity ultrasound (HIU) was proved to effectively reduce PPO activity of wheat bran (WB) (Habuš et al, 2021), vegetables (Fan et al, 2020;Zhang et al, 2019) and fruit (Costa et al, 2013;Rodríguez et al, 2015). Furthermore, microwave cooking effectively inactivates PPO in barley (Sharma & Gujral, 2011), pear snacks (Devi et al, 2021), apple juice (Siguemoto et al, 2018) and strawberry purée (Marszałek et al, 2015), while pulsed light (PL) treatment can inactivate PPO of fungi (Pellicer et al, 2018) and pineapple juice (Vollmer et al, 2020). Nevertheless, the effect of vacuum microwave (VMW) and PL on WB PPO is still unexplored, as well as the effect of pre-processing with HIU, VMW and PL on 3D printability of snacks.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77-92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Preprocessing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.

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Section: Polyphenol Oxidase Total Phenolic Content and Antioxidant Activity Of Pre-processed Bransupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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show abstract

“…The two most prevalent sources of plant protein are soy and pea proteins [35]. Another study reported the use of SPI as a nutrient in food printing along with mixtures of pumpkin and beetroot [36]. The pea protein concentrate or SPI was used in place of part of the porcine plasma protein to keep an overall biopolymer content within the dough [37].…”

Section: Amino Acid Supplements Functionmentioning

confidence: 99%

Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus

Guo

Arslan

et al. 2022

Foods

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Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight the most relevant and current information on the use of protein raw materials as functional 3D food printing ink. The functional properties of protein raw materials, influencing factors, and application of different types of protein in 3D food printing were also discussed. This article also clarified that the effective and reasonable utilization of protein is a vital part of the future 3D food printing ink development process. The challenges of achieving comprehensive nutrition and customization, enhancing printing precision and accuracy, and paying attention to product appearance, texture, and shelf life remain significant.

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“…3D printing of food products such as egg white protein [19], snack items using composite flour [10], chicken meat [20], rice [21,22], air fried potato [23], healthy color-changing snacks using a mixture of soy protein isolate and beetroot [24], corn fiber gum and soy protein isolate [25], whey protein isolates [26], and microalgal biomass as a functional ingredient in foods [27] has been used by researchers. 3D printing of agricultural waste provides fabrication of complex geometry with a fine resolution by utilizing low-cost material supply that further aids in minimizing waste.…”

Section: Introductionmentioning

confidence: 99%

3D printed food package casings from sugarcane bagasse: a waste valorization study

Nida

Moses

Anandharamakrishnan

2021

Biomass Conv. Bioref.

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The present work examines the printability, biodegradability, water sorption studies, and applicability of sugarcane bagasse (SCB) for developing customized three-dimensional food package casings. Material supply was found to be extrudable by applying 3.2 bar pressure using a 1.28-mm diameter nozzle with the speed of the motor at 240 rpm. The process parameters for printing were optimized at 500 mm/min printing speed, 0.304 ± 0.003 g/min printing rate, and 0.450 mm nozzle height. The printed SCB showed degradation in the soil upon microbial attack. The 3D-printed SCB package casings had a water sorption capacity of more than 0.07 (g of water/g of solids) at above 50% relative humidity. An applicability test was performed for the storage of cake. The moisture content of the packaging increased, and decreased moisture content was observed for the cake, over 9 days. The flexural properties were also examined for 9 days that suggests the use of SCB packaging for low moisture-containing foods. This work explains an alternative approach for the replacement of petroleum-based singleuse plastic that causes serious damage to the environment.

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Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

Cited by 67 publications

References 44 publications

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus

3D printed food package casings from sugarcane bagasse: a waste valorization study

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