Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods

Organ printing is a novel concept recently introduced in developing artificial threedimensional organs to bridge the gap between transplantation needs and organ shortage. One of the major challenges is inclusion of blood-vessellike channels between layers to support cell viability, postprinting functionality in terms of nutrient transport, and waste removal. In this research, we developed a novel and effective method to print tubular channels encapsulating cells in alginate to mimic the natural vascular system. An experimental investigation into the influence on cartilage progenitor cell (CPCs) survival, and the function of printing parameters during and after the printing process were presented. CPC functionality was evaluated by checking tissue-specific genetic marker expression and extracellular matrix production. Our results demonstrated the capability of direct fabrication of cell-laden tubular channels by our newly designed coaxial nozzle assembly and revealed that the bioprinting process could induce quantifiable cell death due to changes in dispensing pressure, coaxial nozzle geometry, and biomaterial concentration. Cells were able to recover during incubation, as well as to undergo differentiation with high-level cartilage-associated gene expression. These findings may not only help optimize our system but also can be applied to biomanufacturing of 3D functional cellular tissue engineering constructs for various organ systems.

show abstract

“…(2), where K ¼ 14,960 and n ¼ 0.86 for 4% alginate [37]. The volumetric flow rate was obtained from experimental measurements and plotted in Fig.…”

Section: Dispensing Rheology Of Coaxial Flowmentioning

confidence: 99%

Evaluation of Cell Viability and Functionality in Vessel-like Bioprintable Cell-Laden Tubular Channels

Zhang

Martin

et al. 2013

Journal of Biomechanical Engineering

238

147

View full text Add to dashboard Cite

show abstract

“…The results obtained are essential for predicting material behavior through the manipulation of processing. 40 The interactions of hydrocolloids with other components coexisting in food matrices allow increased flexibility for food research development. The stabilizers are indispensable in the design of food structure and functionality demanded by consumers in modern society.…”

Section: Resultsmentioning

confidence: 99%

Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)

2022

View full text Add to dashboard Cite

In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau–Yasuda model. Storage ( G ′) and loss ( G ″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.

show abstract

“…The obtained results are essential to predict the material behavior through processing manipulation. 31 …”

Section: Resultsmentioning

confidence: 99%

“…The dynamic analysis can give information about the time or frequency dependence and the structural behavior of components. The obtained results are essential to predict the material behavior through processing manipulation …”

Section: Resultsmentioning

confidence: 99%

Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam

2021

View full text Add to dashboard Cite

Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the environment must be sought for their extraction. Therefore, this study aimed to extract hydrocolloids from butternut squash ( Cucurbita moschata ) peels—HBSP—and determine the proximal composition and rheological properties as well as their use effect in a microstructure product like fruit jam from Carica papaya . Hydrocolloids were obtained from butternut squash at pH 3, 7, and 10 and at different temperatures, presenting higher yield values at 80 °C with higher carbohydrate and protein contents and non-Newtonian flow behavior type shear-thinning. In order to analyze the influence of HBSP on the rheological properties of the microstructured product, the samples were employed as a partial substitute of pectin in C. papaya jam (CPJ), showing a positive effect on the jam matrix due to the addition of hydrocolloids. The physicochemical properties of jams did not present significant differences. CPJ presents non-Newtonian behavior type shear-thinning adjusting to the Herschel–Bulkley model. The dynamic viscoelastic rheological test characterized the jam as a gel-like state when the storage modulus values were higher than the loss modulus values in the frequency ranges studied. Regarding the addition of HBSP, this modified the color parameter, presenting a reddish color with an increase in tonality, and the sensory evaluation showed that the M3 sample was better than the other products, with a higher level of satisfaction. The obtained results show that butternut squash peel is suitable for the obtention of hydrocolloids, and they can be used as a raw material in the development and formulation of food products, as well as their byproducts can be used to solve problems with organic waste from the agroindustry in an environmentally friendly way.

show abstract

Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods

Cited by 8 publications

References 61 publications

Evaluation of Cell Viability and Functionality in Vessel-like Bioprintable Cell-Laden Tubular Channels

Evaluation of Cell Viability and Functionality in Vessel-like Bioprintable Cell-Laden Tubular Channels

Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)

Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam

Contact Info

Product

Resources

About