Effect of 3D printing accuracy by wheat starch gel combined with canola oil.

This study investigated the impact of canola oil (CO) on wheat starch (WS) in 3D printing, focusing on intermolecular interactions and gel characteristics. 3D printing performance, microstructure, rheology, texture, proton distribution, thermal properties, molecular structures, and crystal structure were used to analyze the properties of starch gels. The results showed that adding CO improved the similarity between printed products and their models, and facilitated smoother extrusion by enhancing the cohesiveness and adhesiveness of the WS-CO complex. Moreover, adding >6 % CO to the starch gels destabilized the 3D-printed structure, causing the top layer to collapse, which affected the aesthetics and printing accuracy. The WS-4%CO complex demonstrated superior printing performance and enhanced accuracy. FTIR (Fourier Transform Infrared) and NMR (Nuclear Magnetic Resonance) results indicated that the interaction between WS and CO involved non-covalent interactions, primarily hydrophobic interactions. SEM (scanning electron microscope) results further revealed the molecular structure, CO hindered the interaction between amylose and amylopectin, disrupting the ordered structure and increasing lamellar formation, thereby affecting the stability of the 3D printing structure. This experiment provides valuable insights for enriching the nutrition and improving the accuracy of 3D-printed food.