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 International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Res Int. 2022 Aug;158:111496. doi: 10.1016/j.foodres.2022.111496. Epub 2022 Jun 11.
The feasibility of using microwave-infrared heating (MIR) to stimulate color/flavor changes of 3D-printed white radish and potato gels containing lipid-soluble natural pigment and essence microcapsules was investigated. Natural red gromwell pigment and rose essence were microencapsulated using gum Arabic/maltodextrin/β-cyclodextrin as the wall materials and spray drying as the drying method. The microcapsules were incorporated into white radish and potato powder at different mass ratios (0, 0.3, 0.7, 1, and 2%, w/w) and the mixture were used as 3D printing ink. The storage modulus and loss modulus of printing paste were decreased with the increasing microcapsule addition; however, the viscosity was not significantly affected. The texture properties (hardness, springness, chewiness, and gumminess) of printed samples after MIR were increased significantly. The color and flavor of the samples changed in a microcapsule concentration- and heating time-dependent manner. With the prolongation of heating time, the brightness value (L*) of the printed sample added with microcapsules was decreased, while the redness (a*) and yellowness value (b*) were significantly increased. The results of electronic nose showed that the flavor of 2% (w/w) microcapsule samples was significantly different before and after heating, and the signals of sensors S1, S4, S5, S9, S11, S14, S16, S17 increased significantly after heating. This research has provided insights for the development of novel 3D printed foods with bright colors and unique flavors.
研究了利用微波-红外加热（MIR）刺激含有脂溶性天然色素和香精微胶囊的 3D 打印白萝卜和土豆凝胶的颜色/风味变化的可行性。采用阿拉伯胶/麦芽糊精/β-环糊精作为壁材，喷雾干燥作为干燥方法，对天然红矢车菊素和玫瑰香精进行微胶囊化。将微胶囊以不同的质量比（0、0.3、0.7、1 和 2%，w/w）掺入白萝卜和土豆粉中，并将混合物用作 3D 打印墨水。随着微胶囊添加量的增加，打印糊的储能模量和损耗模量降低，但粘度没有显著变化。MIR 后打印样品的质地特性（硬度、弹性、咀嚼性和粘性）显著增加。样品的颜色和风味随微胶囊浓度和加热时间的变化而变化。随着加热时间的延长，添加微胶囊的打印样品的亮度值（L*）降低，而红色值（a*）和黄色值（b*）显著增加。电子鼻的结果表明，加热前后 2%（w/w）微胶囊样品的风味有显著差异，加热后传感器 S1、S4、S5、S9、S11、S14、S16、S17 的信号显著增加。本研究为开发具有鲜艳颜色和独特风味的新型 3D 打印食品提供了思路。
