Luis Daniel Daza, Cristina Reche, Angélica Sandoval-Aldana, Henry Alexander Váquiro, Valeria Soledad Eim
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引用次数: 0
Abstract
This study evaluated the potential of unconventional starches extracted from Andean tubers, ulluco (Ullucus tuberosus) and cubio (Tropaeolum tuberosum), as raw materials for 3D food printing. Gels were formulated with starch concentrations of 8%, 10%, and 12% (w/v) and characterized in terms of microstructure and rheological properties. Both starches exhibited suitable printability, attributed to their pseudoplastic flow behavior. However, the hardness of the printed structures varied depending on starch type and concentration. Cubio starch showed higher hardness at both low and high concentrations (8% and 12%), whereas ulluco starch exhibited its highest hardness at the lowest concentration. Microscopic analysis revealed reticulated networks whose homogeneity was influenced by the degree of gelatinization and the starch content in the matrix. The printed gels demonstrated good resilience, variable hardness, and low crystallinity, indicating thermal-induced disruption of the native ordered structure. Rheologically, the samples showed viscoelastic behavior dominated by the elastic modulus (G’) and fitted the power-law model. These findings support the technological feasibility of ulluco and cubio starches as functional ingredients for the development of customized or functional foods through additive manufacturing technologies. Their application may foster the utilization of underused crops and contribute to the diversification of raw materials in the food industry.
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.
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