Molina-Montero Carmen, Matas Adrián, Igual Marta, Martínez-Monzó Javier, García-Segovia Purificación
I-Food Group, IIAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Gels. 2023 Mar 21;9(3):253. doi: 10.3390/gels9030253.
The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D printers to produce food items with complex shapes and textures. This technology allows the creation of customized, nutritionally balanced meals on demand. The objective of this study was to evaluate the effect of apricot pulp content on printability. Additionally, the degradation of bioactive compounds of gels before and after printing was evaluated to analyze the effect of the process. For this proposal, physicochemical properties, extrudability, rheology, image analysis, Texture Profile Analysis (TPA), and bioactive compounds content were evaluated. The rheological parameters lead to higher mechanical strength and, thus, a decrease in elastic behavior before and after 3D printing as the pulp content increases. An increase in strength was observed when the pulp content increased; thus, sample gels with 70% apricot pulp were more rigid and presented better buildability (were more stable in their dimensions). On the other hand, a significant ( < 0.05) degradation of total carotenoid content after printing was observed in all samples. From the results obtained, it can be said that the gel with 70% apricot pulp food ink was the best sample in terms of printability and stability.
3D食品打印是一个快速发展的领域，它涉及使用专门的3D打印机来生产具有复杂形状和质地的食品。这项技术能够根据需求制作定制的、营养均衡的膳食。本研究的目的是评估杏果肉含量对可打印性的影响。此外，还评估了打印前后凝胶生物活性成分的降解情况，以分析该过程的影响。针对此方案，对物理化学性质、挤出性、流变学、图像分析、质地剖面分析（TPA）和生物活性成分含量进行了评估。流变学参数导致更高的机械强度，因此，随着果肉含量的增加，3D打印前后的弹性行为会降低。当果肉含量增加时，强度会增加；因此，含有70%杏果肉的样品凝胶更坚硬，具有更好的可构建性（尺寸更稳定）。另一方面，在所有样品中都观察到打印后总类胡萝卜素含量有显著（<0.05）降解。从获得的结果可以看出，就可打印性和稳定性而言，含有70%杏果肉食品墨水的凝胶是最佳样品。
