State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China; Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
Food Res Int. 2021 Apr;142:110215. doi: 10.1016/j.foodres.2021.110215. Epub 2021 Feb 15.
This study aimed to investigate 4D changes in colors and flavors of 3D-printed healthy food products in response to an external or internal pH stimulus. The formulations obtained by 3D printing of multi-smart materials, comprised of the combination of red cabbage juice, vanillin powder, potato starch and different fruit juices were used. 3D printing ability of red cabbage juice and vanillin powder affected by different potato starch concentrations was first studied. Then, changes in color, texture, flavor (by E-nose) and taste (by E-tongue) induced by the stimulus were determined. Results revealed that the color of the 3D-printed product changed from blue (control sample) to red, purple, violet, blue, blue-green, and green-yellow colors when sprayed with pH solutions of 2, 3-4, 5-6, 7, 8-9, and 10, respectively. In addition, clear differences in aroma and taste profiles among pH samples were detected. Moreover, dried 4D product samples exhibited color and anthocyanins stability when stored in ambient temperature for three weeks. This study is important for manufacturing new healthy 3D-printed food products with desired and attractive sensory characteristics, which can be particularly significant to people with poor appetite.
本研究旨在探讨 3D 打印的健康食品产品在受到外部或内部 pH 值刺激时颜色和味道的 4D 变化。使用由红甘蓝汁、香草粉、马铃薯淀粉和不同果汁的组合构成的多智能材料的 3D 打印配方。首先研究了不同马铃薯淀粉浓度对红甘蓝汁和香草粉 3D 打印能力的影响。然后，确定了刺激引起的颜色、质地、味道（通过电子鼻）和口感（通过电子舌）的变化。结果表明，当用 pH 值为 2、3-4、5-6、7、8-9 和 10 的溶液喷涂时，3D 打印产品的颜色从蓝色（对照样品）变为红色、紫色、紫罗兰色、蓝色、蓝绿色和黄绿色。此外，还检测到 pH 样品之间香气和味道特征的明显差异。此外，干燥的 4D 产品样品在室温下储存三周时表现出颜色和花色苷稳定性。这项研究对于制造具有所需和吸引人的感官特征的新型健康 3D 打印食品产品非常重要，这对于食欲不振的人尤其重要。
