Andriotis Eleftherios G, Paraskevopoulou Adamantini, Fatouros Dimitrios G, Zhang Hui, Ritzoulis Christos
Department of Food Science and Technology, International Hellenic University, 57400 Thessaloniki, Greece.
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Gels. 2024 Oct 13;10(10):654. doi: 10.3390/gels10100654.
Cannabis seed oil oleogel structured with Glycerol Monostearate (20% /) was mixed with xanthan gum hydrogel (2% /) at different ratios ranging from 0% / hydrogel to 75% / hydrogel, using a syringe-to-syringe apparatus, for the preparation of 3D-printable food inks. This process enabled the simultaneous blend of oleogel and hydrogel phases and the incorporation of air in a reproducible and accurate manner. The printability of bigel inks with different mass ratios was evaluated by using a conventional benchtop food 3D printer. The printability of the inks was found to be negatively affected by the presence of higher portions of the hydrogel phase, while the printing performance of pure cannabis seed oil oleogel was superior compared to the printing performance of the bigel inks. The physicochemical properties of hybrid gels were investigated with rheological studies, thermophysical studies (Differential Scanning Calorimetry), Polarized Light Microscopy, and Confocal Laser Scanning Microscopy. The microstructure of the aerated inks was affected by the presence of a higher oleogel fraction, in terms of air bubble shape and distribution. The addition of hydrogel at concentrations higher than 50% / had a strong negative effect on the mechanical properties of the inks leading to a partial collapse of the printed structures and subsequently to poor printing performance.
用单硬脂酸甘油酯构建结构的大麻籽油油凝胶（20% /）与黄原胶水凝胶（2% /）以从0% /水凝胶到75% /水凝胶的不同比例混合，使用注射器对注射器装置，用于制备可3D打印的食品墨水。该过程能够以可重复且准确的方式同时混合油凝胶和水凝胶相并引入空气。使用传统的台式食品3D打印机评估了不同质量比的双凝胶墨水的可打印性。发现水凝胶相比例较高会对墨水的可打印性产生负面影响，而纯大麻籽油油凝胶的打印性能优于双凝胶墨水的打印性能。通过流变学研究、热物理研究（差示扫描量热法）、偏光显微镜和共聚焦激光扫描显微镜对混合凝胶的物理化学性质进行了研究。就气泡形状和分布而言，较高油凝胶比例的存在会影响充气墨水的微观结构。添加浓度高于50% /的水凝胶会对墨水的机械性能产生强烈负面影响，导致打印结构部分坍塌，进而导致打印性能不佳。
