Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing

Zeng, Xixi; Li, Tianjie; Zhu, Junchao; Ling, Chen; Zheng, Bo

doi:10.1016/j.foodhyd.2021.106997

Cited by 68 publications

(20 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A more rigid structure attributed to the short branch chains of amylopectin might prevent amylopectin double helices from aligning [ 28 ]. Zeng et al (2021) suggested that the compact and inhomogeneous crystalline network structure could help improve the mechanical strength (G′, τ y ) of starch gels [ 9 , 29 ]. Accordingly, the crystallinity value is important structural information affecting the fluidity, accuracy and adhesivity of 3D printing of AS.…”

Section: Resultsmentioning

confidence: 99%

“…However, different starch gels had different G , τ y and τ f values, which were determined by the type and chemical structure of starches, as well as the starch concentration and pasting condition [42]. With the increase in AS concentration, the gel network structure became denser and thicker, which was influenced by the microstructure of different starches, leading to the different G , τ y and τ f values [9,43]. Figure 5B exhibited frequency dependence of the dynamic moduli of AS gels with different concentrations.…”

Section: Thermal and Rheological Properties Of As Gelsmentioning

confidence: 99%

“…The chemical composition of starches, such as the contents of proteins, lipids, fibers and polyphenols in natural starches, may influence the gel strength of starch gels, leading to a different 3D printing effect [ 8 ]. Zeng et al (2021) reported that the printability of rice starch gel was improved by catechin and procyanidin [ 9 ]. Feng et al (2018) showed that the addition of 1% pea protein in potato starch enhanced the printing quality through the modulation of interactions between potato starch and pea protein [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physical and 3D Printing Properties of Arrowroot Starch Gels

Dong

Huang

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Thermal and Rheological Properties Of As Gelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physical and 3D Printing Properties of Arrowroot Starch Gels

Dong

Huang

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…However, published studies 32 had shown that the addition of catechins or proanthocyanidins had a strengthening effect on 3D printing materials, and the addition had better printability and gelability.…”

Section: Conclusion and Discussionmentioning

confidence: 99%

Effects of low concentration of proanthocyanidins and oxidation conditions on myofibrillar protein in chicken breast muscle

Zheng

2021

Preprint

View full text Add to dashboard Cite

In this study, the effect of low concentration of proanthocyanidins (extracted from grape seeds) on the gel properties of chicken breast myofibrillar protein was studied. The addition of proanthocyanidins could strengthen the spatial structure of myofibrillar proteins and slow down the gel oxidation. The threshold value of the addition amount of proanthocyanidins refers to the threshold value of NaNO2, a commonly used food additive in meat products, closer to the actual production and application. In the threshold range, low concentration of proanthocyanidins had more stable water retention and slower structural decay. High concentration of proanthocyanidins’ gel (PG) had better stability in the first ten days, but a rapid decline occurred after 10 days. Raman microscope showed that the gel formed after adding proanthocyanidins had more compact spatial structure and smaller pore size, which was more conducive to maintaining water content. In this experiment, when the amount of proanthocyanidins exceeded the national standard threshold, the spatial structure of the gel was destroyed, and the data were disordered. Proanthocyanidins extracted from grape seeds (PFGS) could be appropriately added within the national standard threshold, which was beneficial to the stability, oxidation resistance and texture of the gel. Therefore, improving the stability of protein gel systems was important for the design and development of novel food products.

show abstract

“…Teng et al [ 27 ] found that the addition of oils changed the rheological properties of Cordyceps flower powder and reduced the phenomenon of line breakage. Zeng et al [ 28 ] found that catechin or procyanidin was attributed to improving the printability of starch-based materials due to the enhanced softness of the lines. Another solution is to use the physical field (for example, ultrasound, microwave, and radio frequency) or chemical methods to pretreat the raw materials in order to change the rheological characteristics and network characteristics of the materials.…”

Section: Figurementioning

confidence: 99%

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

Teng

Mujumdar

et al. 2022

Foods

View full text Add to dashboard Cite

Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.

show abstract

Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing

Cited by 68 publications

References 39 publications

Physical and 3D Printing Properties of Arrowroot Starch Gels

Physical and 3D Printing Properties of Arrowroot Starch Gels

Effects of low concentration of proanthocyanidins and oxidation conditions on myofibrillar protein in chicken breast muscle

Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

Contact Info

Product

Resources

About