The effect of different type of thickener on the 3D printing performance of hawthorn jam

  • CUI Ranran ,
  • HAN Chenrui ,
  • SUN Huijuan ,
  • LYU Linxiang SONG Yi
Expand
  • 1(National Engineering Research Center for Fruit and Vegetables,Beijing 100083,China)
    2(Processing,Key Laboratory of Fruit and Vegetables Processing,Ministry of Agriculture,Beijing 100083,China)
    3(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

Received date: 2020-09-21

  Revised date: 2020-10-23

  Online published: 2021-06-03

Abstract

In this study, the hawthorn jam was used for the exploration of an appropriate food 3D printing materials. Results showed that different types of thickener had a significant influence on 3D printing, storage modulus, loss modulus and the structure of the gel network, but no significant influence on other rheological and texture. Moreover, with the addition of xanthan gum and konjac gum could improve the printing efficiency and the optimum formulation was 0.1% compound thickener (xanthan gum∶konjac gum=7∶3,mass ratio). This study provided a new sight in developing novel 3D printing material, which could promote the development of personalization food.

Cite this article

CUI Ranran , HAN Chenrui , SUN Huijuan , LYU Linxiang SONG Yi . The effect of different type of thickener on the 3D printing performance of hawthorn jam[J]. Food and Fermentation Industries, 2021 , 47(9) : 136 -142 . DOI: 10.13995/j.cnki.11-1802/ts.025717

References

[1] HOCINE S,VAN SWYGENHOVEN H,VAN PETEGEM S,et al.Operando X-ray diffraction during laser 3D printing[J].Materials Today,2020,34:30-40.
[2] URIONDO A,ESPERSON-MIGUEZ M,PERINPANAYAGAM S.The present and future of additive manufacturing in the aerospace sector:A review of important aspects[J].Proceedings of the Institution of Mechanical Engineers Part G-Journal of Aerospace Engineering,2015,229(11):2 132-2 147.
[3] SINGH S,RAMAKRISHNA S.Biomedical applications of additive manufacturing:Present and future[J].Current Opinion in Biomedical Engineering,2017,2:105-115.
[4] GOH G D,AGARWALA S,GOH G L,et al.Additive manufacturing in unmanned aerial vehicles (UAVs):Challenges and potential[J].Aerospace Science and Technology,2017,63:140-151.
[5] FALAHATI M,AHMADVAND P,SAFAEE S,et al.Smart polymers and nanocomposites for 3D and 4D printing[J].Materials Today,2020,40:215-245.
[6] JIANG H,ZHENG L Y,ZOU Y H,et al.3D food printing:Main components selection by considering rheological properties[J].Crit Rev Food Sci Nutr,2019,59(14):2 335-2 347.
[7] GODOI F C,PRAKASH S,BHANDARI B R.3D printing technologies applied for food design:Status and prospects[J].J Food Eng,2016,179:44-54.
[8] LIU Q N,ZHANG N N,WEI W S,et al.Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation[J].J Food Eng,2020,275:109 861.
[9] FENG C Y,ZHANG M,BHANDARI B.Materials properties of printable edible inks and printing parameters optimization during 3D printing:A review[J].Crit Rev Food Sci,2019,59(19):3 074-3 081.
[10] LOU X M,XU H,HANNA M,et al.Identification and quantification of free,esterified,glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation[J].LWT,2020,130:109 643.
[11] ZHU R G,ZHANG X Y,WANG Y,et al.Pectin oligosaccharides from hawthorn (Crataegus pinnatifida Bunge.var.major):Molecular characterization and potential antiglycation activities[J].Food Chem,2019,286:129-135.
[12] CUEVAS-BERNARDINO J C,LOBATO-CALLEROS C,ROMÁN-GUERRERO A,et al.Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions[J].Reactive & Functional Polymers,2016,103:63-71.
[13] LINARES-GARCÍA J A,RAMOS-RAMÍREZ E G,SALAZAR-MONTOYA J A.Viscoelastic properties and textural characterisation of high methoxyl pectin of hawthorn (Crataegus pubescens) in a gelling system[J].International Journal of Food Science & Technology,2015,50(6):1 484-1 493.
[14] 杨永利,刘阿萍,王莱,等.魔芋胶的流变性研究[J].西北师范大学学报(自然科学版),2003,39(4):70-73.
YANG Y L,LIU A P,WANG L,et al.Study on rheological properties of konjak gum[J].Journal of Northwest Normal University(Natural Science),2003,39(4):70-73.
[15] HEGGSET E B,STRAND B L,SUNDBY K W,et al.Viscoelastic properties of nanocellulose based inks for 3D printing and mechanical properties of CNF/alginate biocomposite gels[J].Cellulose,2019,26(1):581-595.
[16] NAZIR A,ASGHAR A,ASLAM MAAN A.Food gels:Gelling process and new applications[M].Advances in Food Rheology and Its Applications.Amsterdam:Elsevier,2017:335-353.
[17] CAO L Q,LU W,MATA A,et al.Egg-box model-based gelation of alginate and pectin:A review[J].Carbohyd Polym,2020,242:116 389.
[18] GHOLAMIPOUR-SHIRAZI A,NORTON I T,MILLS T.Designing hydrocolloid based food-ink formulations for extrusion 3D printing[J].Food Hydrocolloid,2019,95:161-167.
[19] CHEN Y,CHAVES F S,YALCINKAYA C,et al.The effect of viscosity-modifying admixture on the extrudability of limestone and calcined clay-based cementitious material for extrusion-based 3D concrete printing[J].Materials (Basel),2019,12(9):E1 374.
[20] 王浩, 谭畅,陈静,等.魔芋胶对蓝莓凝胶体系3D打印特性的影响[J].食品科学,2019;40(23):104-110.
WANG H,TAN C,CHEN J,et al.Effect of konjac gum on 3D printing properties of blueberry gel system[J] Food Science,2019,40(23):104-110.
[21] 李光玲.食品3D打印的发展及挑战[J].食品与机械,2015,31(1):231-234.
LI G L.Development andchallenge of 3D print in the food industry[J].Food & Machinery,2015,31(1):231-234.
[22] WANG L,FOGLIANO V,HEISING J,et al.Volatile antimicrobial absorption in food gel depends on the food matrix characteristics[J].Food Hydrocolloid,2020,107:105 933.
[23] 李晓静, 韩宗元,闫思凡,等.复合增稠剂和护色剂对低糖树莓果酱品质影响[J].食品工业科技,2017;38(9):228-234.
LI X J,HAN Z Y,YAN S F,et al.Effect of composite thickening agent and color protection agent on the quality of low sugar raspberry jam[J].Science and Technology of Food Industry,2017,38(9):228-234.
[24] DICK A,BHANDARI B,DONG X P,et al.Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food[J].Food Hydrocolloid,2020,107:105 940.
[25] AGUILERA J M,PARK D J.Texture-modified foods for the elderly:Status,technology and opportunities[J].Trends Food Sci Tech,2016,57:156-164.
[26] AZAM R S M,ZHANG M,BHANDARI B,et al.Effect of different gums on features of 3D printed object based on vitamin D enriched orange concentrate[J].Food Biophysics,2018,13(3):250-262.
[27] 王元兰,李忠海,魏玉.黄原胶与魔芋胶复配体系的流变特性及影响因素[J].中南林业科技大学学报,2010,30(11):125-128.
WANG Y L,LI Z H,WEI Y.Study of rheological properties and influence factor of solution xanthan/konjac gum mixtures[J].Journal of Central South University of Forestry & Technology,2010,30(11):125-128.
[28] LIU Z B,BHANDARI B,PRAKASH S,et al.Creation of internal structure of mashed potato construct by 3D printing and its textural properties[J].Food Res Int,2018,111:534-543.
[29] WANG L,ZHANG M,BHANDARI B,et al.Investigation on fish surimi gel as promising food material for 3D printing[J].J Food Eng,2018,220:101-108.
[30] TAN C,PAJOUMSHARIATI S,ARSHADI M,et al.A simple route to renewable high internal phase emulsions (HIPEs) strengthened by successive cross-linking and electrostatics of polysaccharides[J].Chem Commun,2019,55(9):1 225-1 228.
Outlines

/