Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing

Wang, Dongxu; Guo, Jiaxuan; Wang, Yexuan; Yang, Yue; Jiang, Bin; Li, Dongmei; Feng, Zhibiao; Liu, Chunhong

doi:10.1016/j.foodhyd.2023.108807

Cited by 25 publications

(4 citation statements)

References 32 publications

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“…The length, width, and height dimensions were measured with a Vernier caliper in five different positions for each direction. Mean values were used, and this measurement was performed after 24 h of printing at 6 ± 2 • C. The dimensional stabilities were determined according to Equations ( 4) and (5).…”

Section: Dimensional Stabilitymentioning

confidence: 99%

“…Extrusion 3D printing is the most widely used in the food industry as it can print food inks by extrusion; thus, producing objects with high quality and precision [ 4 , 5 , 6 , 7 ]. The development of edible food inks used for the 3D printing process are currently limited.…”

Section: Introductionmentioning

confidence: 99%

“…Gels 2023, 9, 766 2 of 18 Three-dimensional printing is a novel technology that can develop customized food products with personalized nutrition, and it can create food products easily, economically, and quickly [4]. Furthermore, 3D printing allows the use and combination of various ingredients, including drug administration; thus, adapting food for children, the elderly, and other individuals with special dietary needs [4,5]. However, there are still many reservations about how 3D-printed foods are perceived by consumers.…”

Section: Introductionmentioning

confidence: 99%

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Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

Carvajal-Mena,

Tabilo-Munizaga,

Saldaña

et al. 2023

Gels

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This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obtained using the two different methodologies was evaluated for the physicochemical and digestibility properties of the printed SGG (PSGG). The ANN-GA had a better fit (R2 = 99.98%) with the experimental conditions of the 3D printing process than the RSM (R2 = 93.99%). The extrusion speed was the most influential parameter according to both methodologies. The optimal values of the printing parameters for the SGG were 0.70 mm for the nozzle diameter, 0.5 mm for the nozzle height, and 24 mm/s for the extrusion speed. Gel thermal properties showed that the optimal 3D printing conditions affected denaturation temperature and enthalpy, improving digestibility from 46.93% (SGG) to 51.52% (PSGG). The secondary gel structures showed that the β-turn structure was the most resistant to enzymatic hydrolysis, while the intermolecular β-sheet was the most labile. This study validated two optimization methodologies to achieve optimal 3D printing parameters of salmon gelatin gels, with improved physicochemical and digestibility properties for use as transporters to incorporate high value nutrients to the body.

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Section: Dimensional Stabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

Carvajal-Mena,

Tabilo-Munizaga,

Saldaña

et al. 2023

Gels

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“…Proteins can stabilize oil in water due to the presence of amino and carboxyl moieties that maintains surface activity (Hasenhuettl & Hartel, 2008; Isnaini et al, 2021). Whey proteins are widely used in the food industry due to their available, nutritional, and functional characteristics, such as emulsifier and gelling agent, thickening, and water‐binding capacity (Morr & Ha, 1993; Wang et al, 2023). By adsorbing whey proteins at the emulsion droplet surface, they create an electrostatic barrier against flocculation and coalescence and stabilize the system from approaching each other closely enough (Ye & Singh, 2006).…”

Section: Introductionmentioning

confidence: 99%

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

Sarraf,

Naji‐Tabasi,

Beig‐Babaei

et al. 2023

Food Science & Nutrition

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Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.

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3D Printing for the Production of Food Analogues

Günal-Köroğlu,

Erunsal,

Ozkan

et al. 2024

Food Analogues: Emerging Methods and Challenges

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Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing

Cited by 25 publications

References 32 publications

Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

3D Printing for the Production of Food Analogues

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