Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 251 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042480

4D printing study on flavor changes of peach pulp mixed gel triggered by microwave treatment

  • YANG Huidong ,
  • NIU Ben ,
  • LIU Ruiling ,
  • FANG Xiangjun ,
  • SHAO Xingfeng ,
  • WU Weijie ,
  • WANG Guannan ,
  • SHEN Chaoyi ,
  • GAO Haiyan ,
  • CHEN Huizhi
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  • 1(College of Food Science and Engineering, Ninbo University, Ningbo 315832, China)
    2(Food Science Institute, Zhejiang Academy of Agricultural Sciences, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China)

Received date: 2025-02-23

  Revised date: 2025-04-10

  Online published: 2026-01-22

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Abstract

4D printing, as an extension of 3D printing technology, can achieve dynamic changes in the quality of printed food materials.In this study, peach pulp, β-cyclodextrin, and sucrose fatty acid ester were used to prepare microcapsules.Then a printing gel system was constructed by mixing microcapsules, potato powder, pectin and glucose.The results showed that when the proportion of potato flour was 39% (mass fraction), the printing gel system had better fluidity and printing effect.Under appropriate microwave treatment, with the prolongation of microwave treatment time, the quality of the printing gel system showed a tendency to improve and then decline.The textural properties of the gel treated for 1.0 min were excellent with hardness and gelling properties of 15.55 N and 424.14, respectively, with the best overall score of 86.4.The printing gel system under different microwave treatment time processing overall presented relatively small favor difference. Microcapsules encapsulating peach pulp gradually release aromatic volatile compounds during microwave treatment. When the microwave treatment was applied for 1.5 min, irritating volatile flavor substances were produced, which negatively affected the flavor of printing gel.

Key words： peach pulp mixed gel; 4D printing; microwave; microencapsulation; flavor change

Cite this article

YANG Huidong , NIU Ben , LIU Ruiling , FANG Xiangjun , SHAO Xingfeng , WU Weijie , WANG Guannan , SHEN Chaoyi , GAO Haiyan , CHEN Huizhi . 4D printing study on flavor changes of peach pulp mixed gel triggered by microwave treatment[J]. Food and Fermentation Industries, 2026 , 52(1) : 251 -260 . DOI: 10.13995/j.cnki.11-1802/ts.042480

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