State Key Laboratory of Food Science and Technology Resources, Jiangnan University, 14122 Wuxi, China; Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology Resources, Jiangnan University, 14122 Wuxi, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Res Int. 2023 Oct;172:113138. doi: 10.1016/j.foodres.2023.113138. Epub 2023 Jun 14.
This study aimed to explore the feasibility of utilizing microparticle mixture (MCPs) comprised of whey protein isolate (WPI), gum Arabic (GA), and freeze-dried red cabbage juice (FDRCJ) as a smart material to realize a rapid color change of 3D printed apple/potato starch gel in response to microwave heating stimulation. The particle size, morphology and thermal stability of WPI/FDRCJ/GA microparticles were examined. Then, the rheology, texture properties and printability of Apple/potato starch gel affected by different concentrations of WPI/FDRCJ/GA microparticles (0, 15, 30, 45, 60% (w/w)) were studied. Results showed that the WPI/FDRCJ/GA microparticles were more thermally stable than pure materials, indicating that the heat-sensitive anthocyanin and other compounds present in FDRCJ were effectively protected by the wall materials (WPI/GA). Moreover, the addition of various microparticle concentrations decreased the samples' mechanical properties but had no significant influence on their loss modulus, viscosity, or printing accuracy. As the microwave heating time increased, the lightness (L*) and yellowness (b*) of microparticle-added samples decreased while the redness (a*) significantly increased (p < 0.05), resulting in a gradual color change from yellow/brown to red. These findings could be useful to produce novel colorful and appealing 4D healthy food products that stimulate consumer appetite.
本研究旨在探索利用由乳清蛋白分离物（WPI）、阿拉伯胶（GA）和冷冻干燥紫甘蓝汁（FDRCJ）组成的微粒混合物（MCPs）作为智能材料，实现对微波加热刺激的快速颜色变化的 3D 打印苹果/马铃薯淀粉凝胶的可行性。研究了 WPI/FDRCJ/GA 微粒的粒径、形态和热稳定性。然后，研究了不同浓度的 WPI/FDRCJ/GA 微粒（0、15、30、45、60%（w/w））对苹果/马铃薯淀粉凝胶流变学、质构特性和可打印性的影响。结果表明，WPI/FDRCJ/GA 微粒比纯材料更热稳定，表明 FDRCJ 中存在的热敏花青素和其他化合物被壁材（WPI/GA）有效保护。此外，添加各种微粒浓度会降低样品的机械性能，但对其损耗模量、粘度或打印精度没有显著影响。随着微波加热时间的增加，添加微粒的样品的明度（L*）和黄度（b*）降低，而红色度（a*）显著增加（p<0.05），导致颜色从黄/棕色逐渐变为红色。这些发现可能有助于生产出新颖的彩色和有吸引力的 4D 健康食品，刺激消费者的食欲。
