Effects of honeysuckle powder on pasting, structure and 3D printing properties of yam powder

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-03-26 DOI:10.1007/s11694-025-03194-w

Guoxia Wang, Si Wu, Qing Luo, Qi Zhao, Huanhuan Li, Kuo Sun, Xinyue Qiu, Jinbei Wang

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引用次数: 0

Abstract

3D printing technology facilitates the customization of food production, but there is a lack of exploration of medicinal plant substrates in this field. This study investigated the multiscale properties and 3D printing performance of yam-honeysuckle powder gel using yam powder as the main material and adding honeysuckle powder with special content (3%). The results showed that the loessial soil yam (LY) showed a higher water-holding capacity (WHC) of 2.51% and a greater distribution span of 3.02 μm. The addition of honeysuckle powder reduced the breaking value (BV) and trough viscosity (TV) of sandy soil yam (SY) and loessial soil yam (LY) powder. LY and loessial soil yam-honeysuckle (LYJ) showed higher hardness and chewiness. Fourier transforms infrared spectroscopy (FT-IR) confirmed no significant difference in functional groups and chemical bonding between various groups of yam-honeysuckle gel. X-ray diffraction (XRD) confirmed no significant difference in characteristic peaks. Sandy soil yam-honeysuckle (SYJ) was tested for stronger gel strength and denser microstructure. From the 3D printing results, LY and SYJ showed higher accuracies of 1.04 and 1.49, respectively. After 15 days of frozen storage, the accuracy of LY and SYJ was 1.57 and 4.37, respectively. Overall, LY and SYJ are more accurate than SY and LYJ. Therefore, LY and SYJ showed better printing performance. These results also show that the addition of honeysuckle powder can improve the water retention capacity, gel strength, and printability significantly of yam gel. There is no unfavorable effect on its chemical bond or crystal structure. This helps maintain the integrity of gel while advancing functional food technology.

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金银花粉对山药粉糊化、结构及3D打印性能的影响

3D打印技术促进了食品生产的定制化，但在该领域缺乏药用植物基质的探索。本研究以山药粉为主要原料，加入特定含量（3%）的金银花粉，研究山药-金银花粉凝胶的多尺度性能和3D打印性能。结果表明：黄土山药（LY）具有较高的持水量（WHC）为2.51%，分布跨度为3.02 μm；金银花粉的添加降低了砂土山药（SY）和黄土山药（LY）粉的破碎值（BV）和谷粘度（TV）。LY和黄土山药-金银花（LYJ）表现出较高的硬度和咀嚼性。傅里叶变换红外光谱（FT-IR）证实，不同基团的山药-金银花凝胶的官能团和化学键没有显著差异。x射线衍射（XRD）证实特征峰无显著差异。砂质土山药-金银花（SYJ）凝胶强度更强，微观结构更致密。从3D打印结果来看，LY和SYJ的精度更高，分别为1.04和1.49。冷冻保存15 d后，LY和SYJ的准确率分别为1.57和4.37。总体而言，LY和SYJ比SY和LYJ更准确。因此，LY和SYJ具有更好的打印性能。这些结果也表明，加入金银花粉可以显著提高山药凝胶的保水能力、凝胶强度和印刷适性。对其化学键和晶体结构无不利影响。这有助于保持凝胶的完整性，同时推进功能性食品技术。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.