A Novel Banana-Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development

Abstract

3D printing is an important way of food processing. However, some fruit and vegetable materials, such as bananas, are prone to oxidative browning during 3D printing. In this study, different mass ratios of banana paste and potato whole powder were used to prepare the banana-based system, which was applied as printing materials to investigate the effects of different oxygen content in the printing environment on the browning of the banana-based system. Results showed that the optimal printing material ratio of banana paste and potato whole powder was 87.5%:12.5%. With the lower oxygen content in the printing environment, the browning degree of the banana-based material during the printing process was smaller, and the loss degree of phenols, flavonoids, and antioxidant capacity was less. When the oxygen content was < 1%, there was no visual browning. This study is the first to systematically explore how controlled oxygen environments can inhibit browning during the 3D printing of banana-based materials, providing a foundation for inhibiting the browning of easily oxidative systems during 3D printing.