Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing

Guo, Ziang; Li, Zhihua; Cen, Shaoyi; Liang, Nini; Arslan, Muhammad; Tahir, Haroon Elrasheid; Shi, Jiyong; Huang, Xiaowei; Zou, Xiaobo

doi:10.1016/j.carbpol.2023.120764

Cited by 22 publications

(5 citation statements)

References 29 publications

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“…Cellulose could be esterified and etherified to produce polymer derivatives with different solubility and gel characteristics. Due to the easy derivatization and richness of cellulose and its derivatives, based on the specific properties of each derivative, extrusion‐based SRF 3D/4D printing can be applied to cellulose and its derivatives (Z. Guo et al., 2023; Huang et al., 2023; Mohan et al., 2020; Zamboulis et al., 2022).…”

Section: Characteristics Of 3d/4d Printed Srfsmentioning

confidence: 99%

“…As the most widely distributed and abundant energy source material in nature, polysaccharides have become the main substrate for 3D/4D printed food. In addition to the directly gelatinized hydrogel polysaccharide mentioned above, there are many polysaccharide substances that could be used as printing materials, such as various plant fruit starches, chemically modified or crosslinked starches, commonly used food and medical accessories and plant‐derived edible cellulose (Z. Guo et al., 2023; Ji et al., 2023; H. Wu et al., 2023).…”

Section: Characteristics Of 3d/4d Printed Srfsmentioning

confidence: 99%

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3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Shi,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi‐processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide‐based materials, protein‐based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on‐demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.

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Section: Characteristics Of 3d/4d Printed Srfsmentioning

confidence: 99%

Section: Characteristics Of 3d/4d Printed Srfsmentioning

confidence: 99%

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Shi,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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“…Four-dimensional printing shows great potential for development in the food industry [ 16 ]. Contemporary investigations into 4D food printing predominantly center on refining the composition of food materials, molding characteristics, and printing parameters [ 17 ]. However, there is a notable gap in harnessing the distinct advantages of food shapes to elevate product presentation [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

Qin,

Li,

Zou

et al. 2024

Foods

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The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation of the starch gel printing and deformation process using COMSOL Multiphysics 6.2 software. Additive manufacturing (AM) technology is widely acclaimed for its user-friendly operation and cost-effectiveness. The 3D printing process may lead to changes in part dimensions and mechanical properties, attributable to the accumulation of residual stresses. Studies require a significant amount of time and effort to discover the optimal composition of the printed material and the most effective deformed 3D structure. There is a risk of failure, which can lead to wasted resources and research delays. To tackle this issue, this study thoroughly analyzes the physical properties of the gel material through COMSOL Multiphysics 6.2 software, It simulates the heat distribution during the 3D printing process, providing important insights into how materials melt and solidify. Three-part models with varying aspect ratios were meticulously designed to explore shape changes during both the printing process and exposure to an 80 °C environment, employing NMR and rheological characterization. Using the generalized Maxwell model for material simulation in COMSOL Multiphysics, the study predicted stress and deformation of the parts by analyzing solid heat transfer and solid mechanics physical fields. Simulation results showed that among three models utilizing a gel-PET plastic membrane bilayer structure, Model No. 1, with the largest aspect ratio, exhibited the most favorable deformation under an 80 °C baking environment. It displayed uniform bending in the transverse direction without significant excess warpage in the edge direction. In contrast, Models No. 2 and No. 3 showed varying degrees of excess warpage at the edges, with Model No. 3 exhibiting a more pronounced warpage. These findings closely aligned with the actual printing outcomes.

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“…Therefore, the practical application of 3D printing technology in the food field is limited by the materials’ properties. According to previous research, the 3D printing suitable materials based on food are mainly limited to (1) polysaccharides, including carrageenan, xanthan gum, locust bean gum, konjac gum, agarose, sucrose, (2) esters, including chocolate, butter, wax, and (3) proteins, including beef, chicken, fish, soy protein, and cheese (Guo et al., 2023; Lin et al., 2023). Among these materials, protein‐based 3D printing has become one of the most prominent research hot spots because it is an indispensable source of quality nutrition for the human body.…”

Section: Introductionmentioning

confidence: 99%

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

Tian,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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Abstract3D printing is an additive manufacturing technology that locates constructed models with computer‐controlled printing equipment. To achieve high‐quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein‐based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post‐processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post‐processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D‐printed protein products can meet consumer needs for nutritional or cultured meat alternatives.

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Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing

Cited by 22 publications

References 29 publications

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

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