Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-12-01 DOI:10.1016/j.ijgfs.2024.101068

Fernanda Sviech , Ingri J.M. Corzo , Marcos Akira d’Ávila , Kaciane Andreola , Ana Silvia Prata

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引用次数: 0

Abstract

3D food printing technology allows for the customization of food textures, shapes, and compositions, but challenges arise from the diverse properties of food matrices. Ink formulations must balance flowability during extrusion with structural stability. This study investigates the potential of Ora-pro-nobis (OPN) mucilage to enhance the structural integrity and printing precision of 3D-printed food by examining its impact on printing precision and rheological behavior. Food inks were formulated with varying proportions of protein (P), OPN mucilage (M), and starch (S), with total solids ranging from 13.7% to 42.7%. Of the formulations tested, seven were deemed printable. All printable inks exhibited non-Newtonian, pseudoplastic behavior. Thixotropic analysis showed that mucilage was crucial in preventing structural collapse after printing. The absence of mucilage (80P0M20S) resulted in the lowest recovery rate (∼25%), while increasing mucilage concentration improved the recovery rate, reaching 96% with 10% of its mucilage solids (70P10M20S). Similar trends were observed in printing accuracy. Reducing mucilage from 10% to 2% in samples 70P10M20S and 70P2M28S decreased printing accuracy from 95.5% to 89.34%, and 73.38% without mucilage (80P0M20S). Incorporating OPN mucilage in formulations enhanced ink elasticity, viscosity recovery rate, and printing accuracy, underscoring its crucial role in 3D food printing.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.