Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-05-06 DOI:10.1007/s11483-025-09964-9

P. Santhoshkumar, B. S. Swathika, Aditi Negi, J. A. Moses

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Abstract

This research investigated the impact of high (GGH) and low (GGL) viscosity guar gums (GG) on the rheological properties and three-dimensional (3D) printing attributes of blueberry gel (BG) mixes. The viscosity, storage modulus (G′), and loss modulus (G″) of the BG-GGH and BG-GGL composite gels were significantly improved by the addition of 2% (w/w) GGH and 4% (w/w) GGL, respectively. Lissajous curves, exhibiting elastic and viscous characteristics, demonstrated the viscoelastic properties at different strain levels, and large amplitude oscillatory shear (LAOS) analysis highlighted the rheological modifications caused by microstructural changes. The printability of the gel compositions was assessed using temperature sweep and 3ITT tests. Results demonstrated that adding GG produced advantageous effects, evidenced by the 3ITT test, which showed a recovery rate of nearly 90%. Changes in texture were noted, and thermal experiments demonstrated that hot extrusion improved stability, whereas morphological analysis indicated microstructural changes. The 4% GGL gel formulation demonstrated superior 3D printability when printed at 60 °C, including increased fluidity and smoothness, enhanced shape retention, and resistance to compressive deformation.

Graphical Abstract

查看原文本刊更多论文

瓜尔胶增强蓝莓凝胶性能及热挤压三维打印性能

本研究考察了高（GGH）和低（GGL）粘度瓜尔胶（GG）对蓝莓凝胶（BG）混合物流变特性和三维打印特性的影响。添加2% (w/w) GGH和4% (w/w) GGL可显著提高BG-GGH和BG-GGL复合凝胶的粘度、储存模量（G′）和损失模量（G″）。Lissajous曲线表现出弹性和粘性特征，显示了不同应变水平下的粘弹性特性；large amplitude oscillatory shear （LAOS）分析强调了微观结构变化引起的流变变化。使用温度扫描和3ITT测试评估凝胶组合物的可打印性。结果表明，GG的加入效果较好，通过3ITT测试证明，其回收率接近90%。织构发生了变化，热实验表明热挤压提高了稳定性，而形态分析表明微观结构发生了变化。在60°C下打印时，4% GGL凝胶配方显示出卓越的3D打印性能，包括增加流动性和平滑度，增强形状保持性和抗压缩变形性。图形抽象

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.