Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels

Wen, Yaxin; Tuan, Quang; Kim, Hyun Woo; Park, Hyun Jin

doi:10.1016/j.carbpol.2021.118285

Cited by 70 publications

(15 citation statements)

References 40 publications

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“…6 B). This may be that the increase of fat content in the gel led to the weakening of the interaction between polysaccharides and water ( Wen, et al, 2021 ). However, with the increase of steaming time, the peak gradually shifted to a lower wave number, and the height gradually increased.…”

Section: Resultsmentioning

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

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Section: Resultsmentioning

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

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“…In addition, the viscosity of samples increased as the proportion of the polysaccharide increased (i.e., LMPH5 was the most viscous), which suggests that LMPH forms a dense network structure. The increase in hydrogen bonding with increasing polysaccharide concentration leads to the tight connection between the polysaccharide molecules, restricting their movement and thus increasing the viscosity of LMPH [ 50 , 51 , 52 ].…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Zhao,

Li,

Ding

et al. 2024

Foods

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Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17–1.13 N) and water-holding capacity of LMPH (90.84–99.32%) but also enhanced the encapsulation efficiency of RPP (93.13–99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.

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“…Starch is a polysaccharide raw material that commonly acts as a filler, facilitating the combination of protein, water and lipid components in the product, maintaining structural stability, and generating a mimicked fat with good formability by combining water and lipids, mostly through physical means [ 38 ]. It has been reported that when simulated fats were prepared from coconut and soybean oils, the addition of appropriate amounts of potato starch increased the dynamic modulus and hardness, reduced the meltability of the simulated fat, and achieved similar levels of taste and sensory qualities of commercial beef and pork fats [ 90 ]. Bon-Yeob and Gi-Hyung [ 91 ] demonstrated that the addition of 10% corn starch improved cohesion between protein molecules, resulting in a simulated fat with higher water absorption, elasticity and adhesion.…”

Section: Factors Affecting the Structural Quality Of Simulated Fatmentioning

confidence: 99%

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Zhao

Huang

et al. 2022

Foods

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Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.

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Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels

Cited by 70 publications

References 40 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

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

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