Department of Food Science and Nutrition, College of Health Sciences, Dong-A University, Busan 49315, Republic of Korea; Department of Health Sciences, the Graduate School of Dong-A University, Busan 49315, Republic of Korea; Department of Food Science and Technology, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
Department of Food Science and Nutrition, College of Health Sciences, Dong-A University, Busan 49315, Republic of Korea; Department of Health Sciences, the Graduate School of Dong-A University, Busan 49315, Republic of Korea.
Int J Biol Macromol. 2024 Nov;279(Pt 1):135229. doi: 10.1016/j.ijbiomac.2024.135229. Epub 2024 Sep 19.
Owing to the growing interest in sustainable resource utilization, the current study explores the potential replacement of pectin with citrus peel powder (CP) in starch-based 3D food printing ink formulations. The effect of different concentrations of pectin (1 %, 2 %, 3 %) and CP (1 %, 2 %, 3 %) on the printing fidelity, microstructure, rheological and textural properties of potato starch gel were investigated. The results showed that the 3D printing performance of CP-added inks was higher than that of pectin-added inks at all tested concentrations. The storage modulus of CP-added ink was higher than that of pectin-added ink proving higher printing fidelity of CP-added inks. Additionally, hardness, gumminess, springiness and chewiness of food ink increased with an increase in the concentration of CP while decreased with an increase in concentration of pectin. Interestingly, pectin and CP-added inks displayed similar in vitro digestibility, suggesting an insignificant effect of replacing pectin with CP on in vitro glucose release. Moreover, the antioxidant activity of CP-added ink was higher than pectin-added ink demonstrating the potential applications of CP-added ink in functional ink development. Therefore, this study claims for effective replacement of pectin with CP in starch-based 3D food printing ink formulations as a promising sustainable additive.
由于人们对可持续资源利用的兴趣日益浓厚，本研究探讨了在基于淀粉的 3D 食品打印墨水配方中用桔皮粉（CP）替代果胶的潜力。研究了不同浓度的果胶（1％、2％、3％）和 CP（1％、2％、3％）对马铃薯淀粉凝胶的打印保真度、微观结构、流变学和质构特性的影响。结果表明，在所有测试浓度下，添加 CP 的墨水的 3D 打印性能均高于添加果胶的墨水。添加 CP 的墨水的储能模量高于添加果胶的墨水，证明添加 CP 的墨水具有更高的打印保真度。此外，随着 CP 浓度的增加，食品墨水的硬度、胶粘性、弹性和咀嚼性增加，而随着果胶浓度的增加则降低。有趣的是，果胶和 CP 添加墨水表现出相似的体外消化率，这表明用 CP 替代果胶对体外葡萄糖释放的影响不大。此外，添加 CP 的墨水的抗氧化活性高于添加果胶的墨水，证明了添加 CP 的墨水在功能性墨水开发中的潜在应用。因此，本研究声称可以有效地用 CP 替代淀粉基 3D 食品打印墨水中的果胶，作为一种有前途的可持续添加剂。
