State Key Laboratory of Food Science and Resources, 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.
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Int J Biol Macromol. 2024 Mar;260(Pt 2):129631. doi: 10.1016/j.ijbiomac.2024.129631. Epub 2024 Jan 20.
The feasibility of 3D printing the color, aroma and shape changes of yam gel with microwave heating as stimulus and soybean protein isolate-chitosan-maltodextrin complex coacervated microcapsules rich in water-soluble betacyanin and rose essence as stimulus-response materials was discussed. The morphology of microcapsules presented irregular spherical structure, and the surface was relatively smooth and slightly concave. Microwave heating led to the gradual destruction of microcapsules in yam gel, releasing internal pigments and essence, and enhancing the redness and flavor of printed samples. The release of the water phase and oil phase of the microcapsules and the hot-spot expansion effect of the models made the 3D printed bird models bend and deform, realizing the deformation effect of "spreading of wings", which realized a three-response synchronous change in color, shape, and flavor of the printed samples within 45 s. In this study, a variety of 4D printed foods with synchronous changes in sensory characteristics were created, which increased sensory enjoyment on the basis of ensuring the nutritional needs of food.
探讨了以微波加热为刺激源、富含水溶性甜菜红素和玫瑰香精的大豆分离蛋白-壳聚糖-麦芽糊精复合凝聚微胶囊为刺激响应材料，3D 打印具有颜色、香气和形状变化的山药凝胶的可行性。微胶囊的形态呈现不规则的球形结构，表面相对光滑且略微凹陷。微波加热导致山药凝胶中微胶囊逐渐破坏，释放内部色素和香精，增强了打印样品的红色和风味。微胶囊的水相和油相的释放以及模型的热点膨胀效应使得 3D 打印的鸟类模型弯曲和变形，实现了“展翅”的变形效果，在 45 秒内实现了打印样品的颜色、形状和风味的三响应同步变化。在这项研究中，创建了具有同步感官特征变化的多种 4D 打印食品，在保证食品营养需求的基础上增加了感官享受。
