Zhou Li, Meng Fan-Bing, Li Yun-Cheng, Shi Xiao-Dong, Yang Yi-Wen, Wang Meng
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 5):127186. doi: 10.1016/j.ijbiomac.2023.127186. Epub 2023 Oct 5.
Excellent 3D printing materials must exhibit good extrudability and supportability, but these two characteristics are often contradictory. In this study, peach gum polysaccharide (PGP) was added to gelatin to prepare a 3D-printed functional gummy candy encapsulating curcumin. Rheology tests indicated that adding PGP could effectively improve the apparent viscosity and thermal stability and consequently improve the 3D printability and supportability of the products. When PGP addition was 6 %, the printing accuracy was higher than 90 %. Texture and microstructure analysis further revealed that PGP addition promoting a dense gel structure formed and the water holding capacity and supportability of gel materials were enhanced. Furthermore, the in vitro gastrointestinal digestion tests showed that after 6 h of simulated gastrointestinal fluid digestion, the retention rate of curcumin was nearly 80 %. The above results indicated that the composite gel of PGP and gelatin is a good 3D printing base material for nutrient delivery.
优异的3D打印材料必须具备良好的挤出性和支撑性，但这两个特性往往相互矛盾。在本研究中，将桃胶多糖（PGP）添加到明胶中，制备了一种包封姜黄素的3D打印功能性软糖。流变学测试表明，添加PGP可有效提高表观粘度和热稳定性，从而提高产品的3D打印性和支撑性。当PGP添加量为6%时，打印精度高于90%。质地和微观结构分析进一步表明，添加PGP促进了致密凝胶结构的形成，增强了凝胶材料的持水能力和支撑性。此外，体外胃肠消化试验表明，在模拟胃肠液消化6小时后，姜黄素的保留率接近80%。上述结果表明，PGP与明胶的复合凝胶是一种良好的用于营养递送的3D打印基础材料。
