Rui Liu , Qiuhui Hu , Gaoxing Ma , Fei Pei , Liyan Zhao , Ning Ma , Fan Yang , Xiao Liu , Anxiang Su
{"title":"褐藻是一种很有前景的可食用 3D 打印墨水候选材料：可打印性和特性研究","authors":"Rui Liu , Qiuhui Hu , Gaoxing Ma , Fei Pei , Liyan Zhao , Ning Ma , Fan Yang , Xiao Liu , Anxiang Su","doi":"10.1016/j.crfs.2024.100688","DOIUrl":null,"url":null,"abstract":"<div><p>The 3D printing (3DP) technology shows great potential in the food industry, but the development of edible ink is currently insufficient. <em>Pleurotus ostreatus</em> (<em>P. ostreatus</em>) emerges as a novel promising candidate. In this study, a mixed ink was obtained by incorporating butter into <em>P. ostreatus</em>. The effects of different ratios of <em>P. ostreatus</em> and butter, as well as the influence of ink steaming were investigated on 3D printed products. The results indicated that all inks of the <em>P. ostreatus</em> system exhibited positive shear-thinning behavior, and the system maintained stable intermolecular hydrogen bonding when <em>P. ostreatus</em> powder concentration was 40 % (w/v). Furthermore, the L* value of the system was elevated for butter adding. The system with steaming exhibited superior stabilized molecular structure compared to the native system, particularly with a steaming duration of 5 min, showcasing its outstanding supporting capacity. This study suggests that <em>P. ostreatus</em> is a promising candidate in 3DP for the development of an edible ink that promotes innovation and nutritional food.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100688"},"PeriodicalIF":6.2000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000145/pdfft?md5=01d9c58e54ee41889f2ca93f015c7bbd&pid=1-s2.0-S2665927124000145-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization\",\"authors\":\"Rui Liu , Qiuhui Hu , Gaoxing Ma , Fei Pei , Liyan Zhao , Ning Ma , Fan Yang , Xiao Liu , Anxiang Su\",\"doi\":\"10.1016/j.crfs.2024.100688\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The 3D printing (3DP) technology shows great potential in the food industry, but the development of edible ink is currently insufficient. <em>Pleurotus ostreatus</em> (<em>P. ostreatus</em>) emerges as a novel promising candidate. In this study, a mixed ink was obtained by incorporating butter into <em>P. ostreatus</em>. The effects of different ratios of <em>P. ostreatus</em> and butter, as well as the influence of ink steaming were investigated on 3D printed products. The results indicated that all inks of the <em>P. ostreatus</em> system exhibited positive shear-thinning behavior, and the system maintained stable intermolecular hydrogen bonding when <em>P. ostreatus</em> powder concentration was 40 % (w/v). Furthermore, the L* value of the system was elevated for butter adding. The system with steaming exhibited superior stabilized molecular structure compared to the native system, particularly with a steaming duration of 5 min, showcasing its outstanding supporting capacity. This study suggests that <em>P. ostreatus</em> is a promising candidate in 3DP for the development of an edible ink that promotes innovation and nutritional food.</p></div>\",\"PeriodicalId\":10939,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":\"8 \",\"pages\":\"Article 100688\"},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2665927124000145/pdfft?md5=01d9c58e54ee41889f2ca93f015c7bbd&pid=1-s2.0-S2665927124000145-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2665927124000145\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927124000145","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization
The 3D printing (3DP) technology shows great potential in the food industry, but the development of edible ink is currently insufficient. Pleurotus ostreatus (P. ostreatus) emerges as a novel promising candidate. In this study, a mixed ink was obtained by incorporating butter into P. ostreatus. The effects of different ratios of P. ostreatus and butter, as well as the influence of ink steaming were investigated on 3D printed products. The results indicated that all inks of the P. ostreatus system exhibited positive shear-thinning behavior, and the system maintained stable intermolecular hydrogen bonding when P. ostreatus powder concentration was 40 % (w/v). Furthermore, the L* value of the system was elevated for butter adding. The system with steaming exhibited superior stabilized molecular structure compared to the native system, particularly with a steaming duration of 5 min, showcasing its outstanding supporting capacity. This study suggests that P. ostreatus is a promising candidate in 3DP for the development of an edible ink that promotes innovation and nutritional food.
期刊介绍：
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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