State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Res Int. 2020 Nov;137:109605. doi: 10.1016/j.foodres.2020.109605. Epub 2020 Aug 12.
The aim of this study is to establish food 4D printing products with the property of automatic flavor change by the post-printing application of microwave as an external thermal stimulus. The combination of a formulation comprised of soybean protein isolate (SPI), k-carrageenan (CAR) and vanilla flavor (VNL) was used as printing material. The change in flavor profile was observed by the level of external heat stimulus as a 4D effect. The results of e-nose revealed a significant difference (P < 0.05) in sensors 2, 5, 6, 9, 10, 12 and 13 in the sample added with vanilla flavor meanwhile GC-MS detected 25 volatiles compounds. Notably, four new generated flavor compounds (1-Octen-3-ol, Maltol, Ethyl maltol and eugenal) were identified when added with vanilla flavor. Moreover, e-tongue results indicated the taste characteristics of the sample with vanilla flavor presenting more intense bitterness, astringency, umami, richness and saltiness. The rheological property and water distribution (LF-NMR) determined at different concentrations levels of carrageenan showed that SPI gel made with 3% (w/v) carrageenan was the most suitable for 3D printing among all three concentrations considered in this study. Overall, the results can conclude that the addition of carrageenan and post-printing microwave heating at an optimum level of microwave power enhanced the printability and flavor of SPI gel.
本研究旨在通过外部热刺激微波后印刷，为食品 4D 打印产品赋予自动变味的特性。使用由大豆分离蛋白（SPI）、卡拉胶（CAR）和香草香精（VNL）组成的配方组合作为打印材料。通过外部热刺激水平观察风味特征的变化，作为 4D 效应。电子鼻的结果显示，添加香草香精的样本中传感器 2、5、6、9、10、12 和 13 有显著差异（P < 0.05），而 GC-MS 检测到 25 种挥发性化合物。值得注意的是，添加香草香精后生成了四种新的风味化合物（1-辛烯-3-醇、麦芽醇、乙基麦芽醇和丁香醛）。此外，电子舌结果表明，添加香草香精的样本具有更强烈的苦味、涩味、鲜味、浓郁度和咸味。在不同浓度卡拉胶下测定的流变性能和水分分布（LF-NMR）表明，在本研究考虑的三种浓度中，3%（w/v）卡拉胶制成的 SPI 凝胶最适合 3D 打印。总体而言，结果表明，卡拉胶的添加和优化微波功率的后印刷微波加热增强了 SPI 凝胶的可印刷性和风味。
