结合水胶体作为可食用油墨的香榧可打印性研究

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102602

Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song

{"title":"结合水胶体作为可食用油墨的香榧可打印性研究","authors":"Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song","doi":"10.1016/j.fochx.2025.102602","DOIUrl":null,"url":null,"abstract":"<div><div><em>Torreya grandis</em> (<em>T. grandis</em>) is a nutrient-dense nut containing multifarious beneficial components. However, the limited processing methods of <em>T. grandis</em> restrict its consumption diversification. 3D food printing is an advanced food processing method to realize customizable food products with improved taste and flavor, yet its research in <em>T. grandis</em> is rarely studied. In this work, <em>T. grandis</em> kernels were first developed for 3D printing and the influence factors on their printing performance were systematically studied. Xanthan gum-guar gum (XG-GG) endowed <em>T. grandis</em>-based gels with good printability and improved mechanical strength by strengthening the hydrogen bonding interactions. Hydrocolloid content determined print accuracy and stability, while the consistency of the print height and nozzle diameter enable the high quality of the products at a speed of 25 mm s<sup>−1</sup>. This work promotes maximum resource utilization of <em>T. grandis</em> and provides a reference for the exploitation of 3D food printing in nuts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102602"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing\",\"authors\":\"Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song\",\"doi\":\"10.1016/j.fochx.2025.102602\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div><em>Torreya grandis</em> (<em>T. grandis</em>) is a nutrient-dense nut containing multifarious beneficial components. However, the limited processing methods of <em>T. grandis</em> restrict its consumption diversification. 3D food printing is an advanced food processing method to realize customizable food products with improved taste and flavor, yet its research in <em>T. grandis</em> is rarely studied. In this work, <em>T. grandis</em> kernels were first developed for 3D printing and the influence factors on their printing performance were systematically studied. Xanthan gum-guar gum (XG-GG) endowed <em>T. grandis</em>-based gels with good printability and improved mechanical strength by strengthening the hydrogen bonding interactions. Hydrocolloid content determined print accuracy and stability, while the consistency of the print height and nozzle diameter enable the high quality of the products at a speed of 25 mm s<sup>−1</sup>. This work promotes maximum resource utilization of <em>T. grandis</em> and provides a reference for the exploitation of 3D food printing in nuts.</div></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"28 \",\"pages\":\"Article 102602\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157525004493\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525004493","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

香榧（t.g orreya grandis）是一种营养丰富的坚果，含有多种有益成分。但其加工方法有限，制约了其消费的多样化。3D食品打印是一种先进的食品加工方法，可以实现可定制的食品，改善食品的口感和风味，但在大t上的研究很少。本文首次开发了用于3D打印的T. grandis核材料，并对其打印性能的影响因素进行了系统研究。黄原胶-瓜尔胶（XG-GG）通过增强氢键相互作用，使凝胶具有良好的印刷性和提高机械强度。水胶体含量决定了打印精度和稳定性，而打印高度和喷嘴直径的一致性使产品的高质量在25 mm s−1的速度。本研究促进了巨噬菌资源的最大化利用，为坚果类食品3D打印的开发提供了参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing

Torreya grandis (T. grandis) is a nutrient-dense nut containing multifarious beneficial components. However, the limited processing methods of T. grandis restrict its consumption diversification. 3D food printing is an advanced food processing method to realize customizable food products with improved taste and flavor, yet its research in T. grandis is rarely studied. In this work, T. grandis kernels were first developed for 3D printing and the influence factors on their printing performance were systematically studied. Xanthan gum-guar gum (XG-GG) endowed T. grandis-based gels with good printability and improved mechanical strength by strengthening the hydrogen bonding interactions. Hydrocolloid content determined print accuracy and stability, while the consistency of the print height and nozzle diameter enable the high quality of the products at a speed of 25 mm s⁻¹. This work promotes maximum resource utilization of T. grandis and provides a reference for the exploitation of 3D food printing in nuts.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.