{"title":"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","authors":"Jieling Chen, Xiuxiu Teng, Min Zhang, Bhesh Bhandari, Benu Adhikari, Dongxing Yu","doi":"10.1007/s11947-023-03064-7","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 10","pages":"2304 - 2314"},"PeriodicalIF":5.3000,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-023-03064-7.pdf","citationCount":"3","resultStr":"{\"title\":\"5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System\",\"authors\":\"Jieling Chen, Xiuxiu Teng, Min Zhang, Bhesh Bhandari, Benu Adhikari, Dongxing Yu\",\"doi\":\"10.1007/s11947-023-03064-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"16 10\",\"pages\":\"2304 - 2314\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2023-03-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11947-023-03064-7.pdf\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11947-023-03064-7\",\"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":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-023-03064-7","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}
5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System
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.
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.
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