Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100688

Rui Liu , Qiuhui Hu , Gaoxing Ma , Fei Pei , Liyan Zhao , Ning Ma , Fan Yang , Xiao Liu , Anxiang Su

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Abstract

The 3D printing (3DP) technology shows great potential in the food industry, but the development of edible ink is currently insufficient. Pleurotus ostreatus (P. ostreatus) emerges as a novel promising candidate. In this study, a mixed ink was obtained by incorporating butter into P. ostreatus. The effects of different ratios of P. ostreatus and butter, as well as the influence of ink steaming were investigated on 3D printed products. The results indicated that all inks of the P. ostreatus system exhibited positive shear-thinning behavior, and the system maintained stable intermolecular hydrogen bonding when P. ostreatus powder concentration was 40 % (w/v). Furthermore, the L* value of the system was elevated for butter adding. The system with steaming exhibited superior stabilized molecular structure compared to the native system, particularly with a steaming duration of 5 min, showcasing its outstanding supporting capacity. This study suggests that P. ostreatus is a promising candidate in 3DP for the development of an edible ink that promotes innovation and nutritional food.

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褐藻是一种很有前景的可食用 3D 打印墨水候选材料：可打印性和特性研究

三维打印（3DP）技术在食品工业中显示出巨大潜力，但目前可食用油墨的开发尚不充分。褐藻（Pleurotus ostreatus，P. ostreatus）是一种新型的有前途的候选材料。在这项研究中，通过将黄油加入到牡蛎中，获得了一种混合油墨。研究了不同比例的牡蛎和黄油以及油墨蒸煮对 3D 打印产品的影响。结果表明，当牡蛎粉浓度为 40 %（w/v）时，牡蛎体系的所有油墨都表现出正剪切稀化行为，并且该体系保持了稳定的分子间氢键。此外，添加黄油时，体系的 L* 值升高。与原生体系相比，经过蒸煮的体系表现出更优越的稳定分子结构，尤其是在蒸煮持续时间为 5 分钟时，显示出其出色的支撑能力。这项研究表明，奥氏藻类是 3DP 技术中一种很有前途的候选材料，可用于开发促进创新和营养食品的可食用油墨。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.