5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-03-23 DOI:10.1007/s11947-023-03064-7

Jieling Chen, Xiuxiu Teng, Min Zhang, Bhesh Bhandari, Benu Adhikari, Dongxing Yu

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引用次数: 3

Abstract

Tea polyphenols and probiotic powder were incorporated into milk-enriched purple potato puree in order to investigate quality changes of the products printed using different ink formulations during the fermentation process. After the fermentation of the printed products containing tea polyphenols and probiotic powder, the number of probiotics increased and the growth of harmful microorganisms (mold as a model) was inhibited. Additionally, the growth of probiotics brought about the changes in pH in the printed samples, resulting in a controllable color change of the incorporated anthocyanin from purple to red. The textural properties (e.g., hardness and adhesiveness) were different with the difference in fermentation times, which were correlated with the dynamic change in probiotic count. This gave rise to the development of 5D food printing based on the dynamic change in the live cell count of probiotics.

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淀粉-蛋白质凝胶体系中益生菌生长诱导颜色变化的5D食品印刷

将茶多酚和益生菌粉加入到富乳紫薯泥中，考察不同油墨配方在发酵过程中印刷产品的质量变化。含有茶多酚和益生菌粉的印刷品发酵后，益生菌数量增加，有害微生物(以霉菌为模型)的生长受到抑制。另外，益生菌的生长使打印样品的pH值发生变化，从而使掺入的花青素的颜色从紫色变为红色，这是可控的。随着发酵时间的不同，其质地特性(如硬度和黏附性)也不同，这与益生菌数量的动态变化有关。由此产生了基于益生菌活细胞数量动态变化的5D食品打印技术。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.