Wang Jinfeng, Peng Kaidi, Sun Ying, Jiang Xueyu, Yi Yang
College of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
College of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Industrial Technology Research Institute of Jingchu Special Foods, Jingzhou 434000, China.
Int J Biol Macromol. 2025 May;307(Pt 3):142156. doi: 10.1016/j.ijbiomac.2025.142156. Epub 2025 Mar 17.
The evaluation of rheological properties and printability of whole-component foods is crucial for 3D printing. However, the properties of nutrient-rich whole lotus root powder (WL) remain poorly understood. Key experimental results demonstrated that WL at concentrations ranging from 10 % to 25 % exhibited superior printability compared to lotus root starch (LS). Specifically, WL achieved a lower shape deviation (sd = 9.76 % vs. 30.10 % for LS at 15 % concentration) and maintained a stable filament diameter (1.25 ± 0.021 mm) closer to the nozzle size (1.2 mm). The high viscosity of lotus root starch gel (LSG) hindered its extrusion from the printer nozzle, causing improper sample formation. In contrast, WL gels (WLG) showed enhanced water retention and reduced hardness, attributed to interactions among components such as fiber and lipids. These properties allowed WL-printed samples (WLP) to retain a soft and elastic texture even after prolonged storage. Thermogravimetric analysis further confirmed the improved thermal stability of WL, with a 20 % lower mass loss at 280-400 °C compared to LS. Overall, WL proved more suitable for 3D printing, providing a theoretical basis for integrating lotus root into printed foods and advancing practical applications in nutritional food production.
对全成分食品的流变学特性和可打印性进行评估对于3D打印至关重要。然而，富含营养的全莲藕粉（WL）的特性仍知之甚少。关键实验结果表明，浓度在10%至25%之间的WL与莲藕淀粉（LS）相比，具有更优异的可打印性。具体而言，WL的形状偏差更低（在15%浓度下，WL的形状偏差为9.76%，而LS为30.10%），并且能保持更稳定的长丝直径（1.25±0.021毫米），更接近喷嘴尺寸（1.2毫米）。莲藕淀粉凝胶（LSG）的高粘度阻碍了其从打印机喷嘴挤出，导致样品成型不当。相比之下，WL凝胶（WLG）表现出更强的保水性和更低的硬度，这归因于纤维和脂质等成分之间的相互作用。这些特性使得用WL打印的样品（WLP）即使在长时间储存后仍能保持柔软和有弹性的质地。热重分析进一步证实了WL具有更高的热稳定性，在280 - 400°C时的质量损失比LS低20%。总体而言，WL被证明更适合3D打印，为将莲藕融入打印食品并推动营养食品生产的实际应用提供了理论依据。
