Fan Meiqi, Choi Young-Jin, Wedamulla Nishala Erandi, Kim Seok-Hee, Bae Sung Mun, Yang DaEun, Kang Hyo, Tang Yujiao, Moon Sang-Ho, Kim Eun-Kyung
Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, 27478, Republic of Korea.
Department of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea.
Heliyon. 2024 Feb 1;10(4):e24915. doi: 10.1016/j.heliyon.2024.e24915. eCollection 2024 Feb 29.
The study determined the effect of incorporating leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15 % (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15 %) with 5 % MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5 % mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties.
该研究确定了将叶粉（MCLP）作为功能成分添加到玉米淀粉3D食品打印油墨中的效果。使用不同浓度（5%、10%和15%（w/w））的玉米淀粉，评估了MCLP的粒径（75、131和200μm）和用量对玉米淀粉凝胶的3D打印性能、结构、质地和流变学特性的影响。考虑到食品油墨在挤出过程中的行为以及打印后的自我恢复情况，测定了其粘弹性特性。使用扫描电子显微镜对微观结构进行表征。根据结果，含5% MCLP的高淀粉含量（15%）对3D食品打印更为有利。此外，配方油墨的3D打印性能、质地和流变学特性主要受MCLP粒径的影响。含5%质量分数200μm MCLP的食品油墨具有最高的打印精度和最佳的咀嚼性能。
