• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

莲藕复合色素凝胶的4D打印研究:pH值对快速颜色变化的影响

Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change.

作者信息

Chen Chen, Zhang Min, Mujumdar Arun S, Phuhongsung Pattarapon

机构信息

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.

State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.

出版信息

Food Res Int. 2021 Oct;148:110630. doi: 10.1016/j.foodres.2021.110630. Epub 2021 Jul 28.

DOI:10.1016/j.foodres.2021.110630
PMID:34507774
Abstract

The feasibility was investigated of 4D printing of lotus root gel compounded with a pigment that responds to pH change and alters colour. The pigment comprised of a combination of anthocyanins and lemon yellow; it was used in gel preparation for printing. The flowability and self-support properties of the lotus root-pigment gel were studied to evaluate its 3D printing performance. The gel viscosity decreased with the increase of printing temperature over the range 40, 50, and 60 °C. The gel with a ratio (lotus root powder/compound pigment) of 0.35 extruded smoothly and maintained high formability at temperatures below 60 °C. The pH response of compound pigment enabled the printed sample to change colour from reddish/yellowish to green after spraying with NaHCO. The a* and b* values decreased significantly (p < 0.05) after spraying for 1 min. The gel with ratios of 0.30 and 0.35 achieved rapid colour change both superficially and internally. Through several different model designs (apple, Christmas tree, letters, and Chinese characters), high-quality 4D printing could be realized without problem. Thus, lotus root gel can be mixed with suitable pigments in correct proportion for 4D printing at appropriate temperature to ensure good flowability.

摘要

研究了与对pH变化有响应并改变颜色的颜料复合的莲藕凝胶进行4D打印的可行性。该颜料由花青素和柠檬黄的组合组成;用于凝胶制备以进行打印。研究了莲藕-颜料凝胶的流动性和自支撑性能,以评估其3D打印性能。在40、50和60℃范围内,凝胶粘度随打印温度的升高而降低。莲藕粉/复合颜料比例为0.35的凝胶在60℃以下温度下挤出顺畅并保持高成型性。复合颜料的pH响应使打印样品在喷洒NaHCO后从微红/微黄变为绿色。喷洒1分钟后,a和b值显著降低(p<0.05)。比例为0.30和0.35的凝胶在表面和内部都实现了快速变色。通过几种不同的模型设计(苹果、圣诞树、字母和汉字),可以毫无问题地实现高质量的4D打印。因此,莲藕凝胶可以在适当温度下与合适的颜料按正确比例混合用于4D打印,以确保良好的流动性。

相似文献

1
Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change.莲藕复合色素凝胶的4D打印研究:pH值对快速颜色变化的影响
Food Res Int. 2021 Oct;148:110630. doi: 10.1016/j.foodres.2021.110630. Epub 2021 Jul 28.
2
Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus.针对外部或内部 pH 值刺激,探究健康的 3D 打印食品材料在一段时间内颜色和味道的自发 4D 变化。
Food Res Int. 2021 Apr;142:110215. doi: 10.1016/j.foodres.2021.110215. Epub 2021 Feb 15.
3
Microwave-Triggered 4D Automatic Color Change in 3D-Printed Food Materials Incorporating Natural Pigments.包含天然色素的3D打印食品材料中的微波触发4D自动变色
Foods. 2023 May 19;12(10):2055. doi: 10.3390/foods12102055.
4
Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture.微波诱导 3D 打印的苹果/土豆淀粉凝胶中装载有红甘蓝汁的 WPI/GA 混合物的快速 4D 颜色变化。
Food Res Int. 2023 Oct;172:113138. doi: 10.1016/j.foodres.2023.113138. Epub 2023 Jun 14.
5
Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating.基于微波加热诱导含明胶/β-环糊精微胶囊的 4D 打印白蘑菇凝胶的颜色和风味变化的研究。
Int J Biol Macromol. 2024 Nov;279(Pt 3):135365. doi: 10.1016/j.ijbiomac.2024.135365. Epub 2024 Sep 5.
6
Preparation and efficacy verification of three-dimensional printed partitioned multi-effect precision-care gel facial mask.三维打印分区多效精密护理凝胶面膜的制备及功效验证。
Int J Cosmet Sci. 2024 Apr;46(2):209-227. doi: 10.1111/ics.12925. Epub 2024 Jan 30.
7
Enhanced fresh-keeping capacity of printed surimi by Ca-nano starch-lutein and its nondestructive freshness monitoring based on 4D printed anthocyanin.基于 4D 打印花色苷的 Ca-纳米淀粉-叶黄素提高鱼糜制品保鲜能力及其无损新鲜度监测
Int J Biol Macromol. 2023 Dec 1;252:126543. doi: 10.1016/j.ijbiomac.2023.126543. Epub 2023 Aug 26.
8
3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating.3D 打印的白萝卜/土豆凝胶微胶囊:微波-红外加热诱导的颜色/味道变化。
Food Res Int. 2022 Aug;158:111496. doi: 10.1016/j.foodres.2022.111496. Epub 2022 Jun 11.
9
3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins.3D 打印木薯淀粉-卵清蛋白智能标签:没食子酸对花色苷的协同增色效应。
Int J Biol Macromol. 2024 Nov;281(Pt 2):135684. doi: 10.1016/j.ijbiomac.2024.135684. Epub 2024 Oct 11.
10
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing.热挤压 3D 打印中淀粉凝胶结构与流变性关系的研究进展。
Food Chem. 2021 Apr 16;342:128362. doi: 10.1016/j.foodchem.2020.128362. Epub 2020 Oct 14.

引用本文的文献

1
Digital light processing printing of non-modified protein-only compositions.仅含未修饰蛋白质的组合物的数字光处理打印
Mater Today Bio. 2024 Dec 6;30:101384. doi: 10.1016/j.mtbio.2024.101384. eCollection 2025 Feb.
2
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status.动态食品的四维(4D)打印——定义、考量因素及当前科学现状
Foods. 2023 Sep 13;12(18):3410. doi: 10.3390/foods12183410.
3
Bioprinting for bone tissue engineering.用于骨组织工程的生物打印
Front Bioeng Biotechnol. 2022 Nov 25;10:1036375. doi: 10.3389/fbioe.2022.1036375. eCollection 2022.