Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Wu, Hanwei; Sang, Shangyuan; Weng, Peifang; Pan, Daodong; Wu, Zufang; Yang, Junsi; Liu, Lingyi; Farag, Mohamed A.; Xiao, Jianbo; Liu, Lianliang

doi:10.1111/1541-4337.13217

Cited by 24 publications

(12 citation statements)

References 188 publications

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“…The values of the pasting properties increased for all material formulations, with the exception of a decrease in setback viscosity. The observed phenomenon has been attributed to the impact of the material composition on the protein proportion (Wu et al, 2023). The concentration of protein was affected by the composition of material formulation.…”

Section: Resultsmentioning

confidence: 99%

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3D printed sweets made with peanut chenna and milk: A new frontier in food technology

Choudhury,

Kumari,

Hazarika

2024

J Food Process Engineering

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The recent development of three‐dimensional (3D) food printing technology is having an important impact on the food processing sector. This cutting‐edge method permits the manufacturing of foods with outstanding customization in terms of both look and nutritional profile. Several methods have been applied to demonstrate how 3D printing can be adopted in the food processing sector. These methods include selective laser sintering, hot‐melt extrusion, and inkjet printing. In contrast, high‐temperature techniques are not appropriate for constructing 3D representations of nutrients that are sensitive to changes in temperature. Cold extrusion is an effective alternative approach for 3D printing; however, its successful implementation requires the inclusion of rheology substitutes and the careful standardization of different elements involved in the process. In order to overcome this constraint, we utilized the technique of direct ink writing for 3D printing of the product by cold‐extrusion. This was achieved by using a combination for the different material formulations. This research provides confirmation on the feasibility of using 3D printing technology to print peanut based chenna, with the incorporation of skim milk (SM) powder, while maintaining a minimal material formulation. The flow properties of printing material compositions can be accurately explained with the R2 > 0.996 Power‐law and Herschel–Bulkley model. The flow behavior index, denoted as n, (n < 1), suggesting that the fluid exhibits shear thinning properties. The value of the loss modulus (G″) for material formulation was significantly lower than that of the storage modulus (G′). It was found that the storage modulus and the viscous modulus both emerged higher with increasing angular frequency. The formulation of the material, with its higher storage modulus indicating better durability, enables printing of a broad spectrum of food items. The primary objective of this study was to investigate the enhancement of printability in food compositions through the utilization of peanut‐based chenna. In order to achieve consistent and accurate results at different ratios (1:1, 2:1, and 3:1, w/w), a comprehensive evaluation was conducted on several printing parameters. These parameters included printing formulations, height of the nozzle, diameter, or size of nozzle, printing rate of speed, extrusion motor speed, and rate of extrusion. The extrusion printing parameters were adjusted to achieve optimal printing conditions for a 2:1 composition of SM powder and peanut‐based chenna. These parameters included the height of nozzle (0.314 mm), size of nozzle (0.4 mm), printing speed (30 mm/s), extrusion rate (5.21 mm3/s), extrusion motor speed (240 rpm), and extruder pressure (5 bar).Practical applicationsThe emergence of food printing is a game‐changer for the culinary world. 3D food printing has expanded the creative options available to chefs, bakers, and entrepreneurs in the food industry by making it possible to print unique and complex designs directly onto edible substrates. In this research, we looked into the material compositions, time standardization, extrusion rate, printing speed, and rheological properties of a food formulations. The present research uses a 3D food printer to explore the unexplored possibilities of a combination of peanut‐based chenna and SM for the purpose of product development.

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Section: Resultsmentioning

confidence: 99%

“…This network is stronger and has a higher storage modulus and loss modulus. The nature of PC allows water to be absorbed, giving the dough strength and stability for the printed material (Fang et al, 2023;Wu et al, 2023).…”

Section: Oscillatory Dynamic Rheological Measurementsmentioning

confidence: 99%

3D printed sweets made with peanut chenna and milk: A new frontier in food technology

Choudhury,

Kumari,

Hazarika

2024

J Food Process Engineering

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“…that suggest preservation of the majority of the initial granular structure despite some alterations of the starch surface by high-speed shearing [ 33 ]. Furthermore, with an increase in the concentration of PS, the quantity of starch adhering to the surface of CA continued to increase, resulted in entanglement due to cross-linking between granules [ 44 ]. Consequently, the distances between starch granules in CAS 3 and CAS 5 became approximately 68% and 66% closer than in CAS 1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink

Oh,

Lee,

Lee

et al. 2024

J. Microbiol. Biotechnol.

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This study focuses on improving the 3D printability of pea protein with the help of food inks designed for jet-type 3D printers. Initially, the food ink base was formulated using nanocellulose-alginate with a gradient of native potato starch and its 3D printability was evaluated. The 3D-printed structures using only candidates for the food ink base formulated with or without potato starch exhibited dimensional accuracy exceeding 95% on both the X and Y axes. However, the accuracy of stacking on the Z-axis was significantly affected by the ink composition. Food ink with 1% potato starch closely matched the CAD design, with an accuracy of approximately 99% on the Z-axis. Potato starch enhanced the stacking of 3D-printed structures by improving the electrostatic repulsion, viscoelasticity, and thixotropic behavior of the food ink base. The 3D printability of pea protein was evaluated using the selected food ink base, showing a 46% improvement in dimensional accuracy on the Z-axis compared to the control group printed with a food ink base lacking potato starch. These findings suggest that starch can serve as an additive support for high-resolution 3D jet-type printing of food ink material.

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“…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%

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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Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Cited by 24 publications

References 188 publications

3D printed sweets made with peanut chenna and milk: A new frontier in food technology

3D printed sweets made with peanut chenna and milk: A new frontier in food technology

Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink

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

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