To broaden the 4D printing category of food and promote the development of food 4D printing technology, peach pulp was mixed with potato flour, xanthan gum, and sodium alginate into a gel system suitable for printing.Natural anthocyanins and lactic acid bacteria were added to construct a 4D printing gel system, and the spontaneous discoloration and quality changes of peach pulp gel system induced by lactic acid bacteria fermentation were studied.Results showed that when the addition ratio of potato powder was 25%, the printing gel system had good fluidity and support performance.With the extension of fermentation time, the number of lactic acid bacteria in 4D printing gel system increased significantly, and the growth of mold was inhibited to a certain extent.The growth of lactic acid bacteria caused a decrease in the pH value of the printed gel by approximately 1.8, resulting in the color of anthocyanins in the printed gel changing from purple to red.After 12 hours of fermentation, the ΔE value of printed gel was 15.2.In addition, the texture properties of printed gel (such as hardness, elasticity, adhesion, and resilience) increased slightly with the extension of fermentation time, which was related to the dynamic changes in the number of lactic acid bacteria and the changes in water content (a decrease of 5.2% in water content) during the fermentation process.
[1] MA Y Z, ZHANG L.Formulated food inks for extrusion-based 3D printing of personalized foods:A mini review[J].Current Opinion in Food Science, 2022, 44:100803.
[2] CHEN Y Y, ZHANG M, PHUHONGSUNG P.3D printing of protein-based composite fruit and vegetable gel system[J].LWT, 2021, 141:110978.
[3] WANG M S, LI D N, ZANG Z H, et al.3D food printing:Applications of plant-based materials in extrusion-based food printing[J].Critical Reviews in Food Science and Nutrition, 2022, 62(26):7184-7198.
[4] VASHISTHA R, KUMAR P, DANGI A K, et al.Quest for cardiovascular interventions:Precise modeling and 3D printing of heart valves[J].Journal of Biological Engineering, 2019, 13:12.
[5] SEDGHI R, RASHIDI K, HOJATI M.Large-scale 3D wall printing:From concept to reality[J].Automation in Construction, 2024, 159:105255.
[6] REYNOLDS C D, ALSOFI G, YANG J R, et al.Design of slurries for 3D printing of sodium-ion battery electrodes[J].Journal of Manufacturing Processes, 2024, 110:161-172.
[7] YANG Z P, MA Y Y, JIA S M, et al.3D-printed flexible phase-change nonwoven fabrics toward multifunctional clothing[J].ACS Applied Materials & Interfaces, 2022, 14(5):7283-7291.
[8] 童强, 姜宇, 佟垚, 等.食品3D打印中的食品材料特性与应用研究进展[J].食品与机械, 2023, 39(7):1-5;19.
TONG Q, JIANG Y, TONG Y, et al.Research on the characteristics and application of food materials in food 3D printing[J].Food & Machinery, 2023, 39(7):1-5;19.
[9] TIBBITS S.4D printing:Multi-material shape change[J].Architectural Design, 2014, 84(1):116-121.
[10] 李鑫, 彭常安, 张爽, 等.4D打印技术在食品加工领域中应用的研究进展[J].食品与发酵工业, 2023, 49(13):342-348.
LI X, PENG C A, ZHANG S, et al.Research process of 4D printing technology in food processing field[J].Food and Fermentation Industries, 2023, 49(13):342-348.
[11] CHEN J L, TENG X X, ZHANG M, et al.5D food printing with color change induced by probiotic growth in a starch-protein-based gel system[J].Food and Bioprocess Technology, 2023, 16(10):2304-2314.
[12] GHAZAL A F, ZHANG M, GUO Z M.Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture[J].Food Research International, 2023, 172:113138.
[13] 马姝, 郭双凤, 林倩, 等.韧化处理对马铃薯淀粉结构特性、理化特性及其凝胶3D打印性能的影响[J].食品科学, 2023, 44(20):1-7.
MA S, GUO S F, LIN Q, et al.Effect of toughening treatment on the structural and physicochemical properties of potato starch and the 3D printing performance of potato starch gel[J].Food Science, 2023, 44(20):1-7.
[14] DANKAR I, PUJOLÀ M, EL OMAR F, et al.Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing[J].Food and Bioprocess Technology, 2018, 11(11):2021-2031.
[15] GE Z H, LIU L, WANG N, et al.Research on printing performance of full potato powder:The relationship between rheological properties, microstructure, and printing performance[J].Journal of Food Process Engineering, 2024, 47(1):e14502.
[16] GHAZAL A F, ZHANG M, LIU Z B.Spontaneous color change of 3D printed healthy food product over time after printing as a novel application for 4D food printing[J].Food and Bioprocess Technology, 2019, 12(10):1627-1645.
[17] LIU Z B, ZHANG M, YE Y F.Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements[J].Journal of Food Engineering, 2020, 287:110137.
[18] 翟红旭, 尹泽希, 孙希云, 等.响应面法优化草莓混合凝胶3D打印配方[J].食品工业科技, 2024, 45(9):147-158.
ZHAI H X, YIN Z X, SUN X Y, et al, Strawberry mixed gel 3D printing formula optimization[J].Science and Technology of Food Industry, 2024, 45(9):147-158.
[19] 何畅. 基于自发变形和变色的薯泥体系4D打印研究[D].无锡:江南大学, 2021.
HE C.Study on 4D printing of potato purees system based on spontaneous deformation and color change[D].Wuxi:Jiangnan University, 2021.
[20] LIU Z B, ZHANG M, YANG C-H.Dual extrusion 3D printing of mashed potatoes/strawberry juice gel[J].LWT, 2018, 96:589-596.
[21] WEDAMULLA N E, FAN M Q, CHOI Y J, et al.Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage[J].Food Hydrocolloids, 2023, 137:108362.
[22] 陈晓欢. 典型果蔬源凝胶智能4D/5D打印研究[D].无锡:江南大学2023.
CHEN X H.Research on intelligent 4D/5D printing of typical fruit and vegetable source gels[D].Wuxi:Jiangnan University, 2023.
[23] HE C, ZHANG M, GUO C F.4D printing of mashed potato/purple sweet potato puree with spontaneous color change[J].Innovative Food Science & Emerging Technologies, 2020, 59:102250.
[24] SAVAS B S, AKAN E.Oat bran fortified raspberry probiotic dairy drinks:Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols[J].Food Bioscience, 2021, 43:101223.
[25] GUTIÉRREZ S, MARTÍNEZ-BLANCO H, RODRíGUEZ-APARICIO L B, et al.Effect of fermented broth from lactic acid bacteria on pathogenic bacteria proliferation[J].Journal of Dairy Science, 2016, 99(4):2654-2665.
[26] CHEN X H, TENG X X, ZHANG M, et al.Functional changes in 5D printed starch-based gel systems caused by spontaneous growth of probiotics[J].Food and Bioprocess Technology, 2024,17(8):2470-2482.
[27] JI S Y, XU T, LI Y, et al.Effect of starch molecular structure on precision and texture properties of 3D printed products[J].Food Hydrocolloids, 2022, 125:107387.
[28] YANG F L, ZHANG M, BHANDARI B, et al.Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters[J].LWT, 2018, 87:67-76.
[29] MARKAKIOU S, GASPAR P, JOHANSEN E, et al.Harnessing the metabolic potential of Streptococcus thermophilus for new biotechnological applications[J].Current Opinion in Biotechnology, 2020, 61:142-152.
