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Liu Z, Hu X, Lu S, Xu B, Bai C, Ma T, Song Y. Applications of physical and chemical treatments in plant-based gels for food 3D printing. J Food Sci 2024. [PMID: 38829741 DOI: 10.1111/1750-3841.17101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 03/11/2024] [Accepted: 04/12/2024] [Indexed: 06/05/2024]
Abstract
Extrusion-based three-dimensional (3D) printing has been extensively studied in the food manufacturing industry. This technology places particular emphasis on the rheological properties of the printing ink. Gel system is the most suitable ink system and benefits from the composition of plant raw materials and gel properties of multiple components; green, healthy aspects of the advantages of the development of plant-based gel system has achieved a great deal of attention. However, the relevant treatment technologies are still only at the laboratory stage. With a view toward encouraging further optimization of ink printing performance and advances in this field, in this review, we present a comprehensive overview of the application of diverse plant-based gel systems in 3D food printing and emphasize the utilization of different treatment methods to enhance the printability of these gel systems. The treatment technologies described in this review are categorized into three distinct groups, physical, chemical, and physicochemical synergistic treatments. We comprehensively assess the specific application of these technologies in various plant-based gel 3D printing systems and present valuable insights regarding the challenges and opportunities for further advances in this field.
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Affiliation(s)
- Zhihao Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Xinna Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Shuyu Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Bo Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Chenyu Bai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Tao Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
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2
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Leão J, Winck VL, Petzhold CL, Collares FM, de Andrade DF, Beck RCR. Pimobendan controlled release guar gum printlets: Tailoring drug doses for personalised veterinary medicines. Int J Pharm 2024; 655:124017. [PMID: 38508429 DOI: 10.1016/j.ijpharm.2024.124017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 03/16/2024] [Accepted: 03/17/2024] [Indexed: 03/22/2024]
Abstract
Treating chronic heart diseases in dogs is challenging due to variations in mass within and between species. Pimobendan (PBD), a veterinary drug only, is prescribed in specific cases of chronic heart disease in dogs and is available on the market in only a few different doses. Furthermore, the therapy itself is challenging due to the large size of the chewable tablets and the requirement for twice-daily administration. The development of customised and on-demand PBD medicines by three-dimensional (3D) printing has been proposed to circumvent these disadvantages. In this study, we designed controlled-release flavoured printlets containing PBD. We evaluated the use of two natural polymers, guar or xanthan gums, as the main component of the printing inks. Guar gum showed the better rheological behavior and printability by semisolid extrusion. The printlets were produced in three different shapes and sizes to allow dose customisation. Guar gum printlets showed a PBD controlled release profile, regardless of their shape or size. Therefore, we have demonstrated a novel approach for controlling PBD drug release and tailoring the dose by employing a natural polymer to produce 3D-printed tablets. This study represents a significant step towards the development of 3D-printed guar gum controlled-release formulations for veterinary applications.
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Affiliation(s)
- Júlia Leão
- Programa de Pós-Graduação Em Ciências Farmacêuticas, Faculdade de Farmácia Universidade Federal do Rio Grande do Sul, Avenida Ipiranga, 2752, Porto Alegre, Rio Grande do Sul 90610-000, Brazil; Laboratório de Nanocarreadores e Impressão 3D Em Tecnologia Farmacêutica (Nano3D), Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brasil
| | - Valeria Luiza Winck
- Laboratório de Nanocarreadores e Impressão 3D Em Tecnologia Farmacêutica (Nano3D), Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brasil
| | - Cesar Liberato Petzhold
- Instituto de Química, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves - Agronomia, Porto Alegre, RS 90650-001, Brazil
| | - Fabricio Mezzomo Collares
- Laboratório de Materiais Dentários, Faculdade de Odontologia, Universidade Federal do Rio Grande do Sul, Rua Ramiro Barcelos, 2492, Porto Alegre, RS, Brazil
| | - Diego Fontana de Andrade
- Programa de Pós-Graduação Em Ciências Farmacêuticas, Faculdade de Farmácia Universidade Federal do Rio Grande do Sul, Avenida Ipiranga, 2752, Porto Alegre, Rio Grande do Sul 90610-000, Brazil; Laboratório de Nanocarreadores e Impressão 3D Em Tecnologia Farmacêutica (Nano3D), Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brasil
| | - Ruy Carlos Ruver Beck
- Programa de Pós-Graduação Em Ciências Farmacêuticas, Faculdade de Farmácia Universidade Federal do Rio Grande do Sul, Avenida Ipiranga, 2752, Porto Alegre, Rio Grande do Sul 90610-000, Brazil; Laboratório de Nanocarreadores e Impressão 3D Em Tecnologia Farmacêutica (Nano3D), Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brasil.
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Li Y, Cheng Z, Zhang J, Xu S, Cai Y, Ding Y, Lyu F. Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes. J Food Sci 2024; 89:2347-2358. [PMID: 38488735 DOI: 10.1111/1750-3841.17003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/12/2024] [Accepted: 02/09/2024] [Indexed: 04/12/2024]
Abstract
Mashed potatoes (MP) are famous as ready-to-eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of the protein-polysaccharide hybrid gelator developed with different gelatin-B (GB, 2%, 4%, 6%) and κ-carrageenan (KG, 1%) on the rheology and 3D extrusion printability of MP were studied. The rheological results showed that the MP developed a glass transition temperature by adding the hybrid gelator. Adding 1% KG+6% GB (w/w, dry base) to the hybrid gelator has good shear thinning and self-supporting properties and showed the best geometric accuracy. In the extrusion stage, the yield stress, the consistency index (K), and the flow behavior index (n) of MP were 470.69 Pa, 313.48 Pa·sn, and 0.159, respectively. In the recovery stage, the shear recovery time is 30 s. In the self-supporting stage, the storage modulus and loss modulus are significantly higher than those of other groups and have the strongest mechanical properties. Moreover, water distribution, Fourier transform infrared spectroscopy, X-ray diffraction analysis, and microstructure of printed MP with different hybrid gelators were observed. The addition of hybrid gelators reduced the content of free water in MP. Hybrid gelators did not produce new functional groups in the printed materials and did not change the structure of starch. These results provide new insights for applying protein and polysaccharide hybrid gelators in 3D printing.
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Affiliation(s)
- Yan Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Zhi Cheng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Shengke Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yanping Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
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Wang N, Hu J, Zhang K, Zhang Y, Jiang Y, Wang X, Ban Q. Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Guo Z, Li Z, Cen S, Liang N, Muhammad A, Tahir HE, Shi J, Huang X, Zou X. Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing. Carbohydr Polym 2023; 313:120764. [PMID: 37182940 DOI: 10.1016/j.carbpol.2023.120764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023]
Abstract
This research investigated edible Pickering emulsions stabilized by polysaccharide complexes as inks for food 3D printing. The interface membrane structure in the Pickering emulsion system was formed using complexes consisting of β-cyclodextrin (β-CD) and carboxymethyl cellulose (CMC). Except for provide sufficient steric barrier and electrostatic repulsion to increase the stability of the Pickering emulsions, the interface membrane constructs also can demonstrate good biphasic wettability and lower oil/water interfacial tension. The hydrophilicity of complexes (β-CD/CMC) was mainly adjusted by the ratio of β-CD/CMC (Rβ/C) and the substitution degree (DS) of CMC, which further adjusted the physical and chemical properties of Pickering emulsion to make it correspond to the rheological behavior applied to 3D printing. The stable Pickering emulsion (Rβ/C = 2:2, DS = 1.2, weight ratio of oil phase (φ) = 65 %) displayed excellent printing potential by characterizations analysis of Pickering emulsions. The smoothness, viscosity, and self-supporting ability of the Pickering emulsion under the optimized conditions were further analyzed using a filling density printing experiment of a cuboid model. The emulsifying properties of β-CD were adjusted by hydrophilic CMC to achieve the required amphipathic properties of the complexes to develop Pickering emulsions for food 3D printing.
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Qiu Y, McClements DJ, Chen J, Li C, Liu C, Dai T. Construction of 3D printed meat analogs from plant-based proteins: improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein. Food Res Int 2023; 167:112635. [PMID: 37087230 DOI: 10.1016/j.foodres.2023.112635] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 02/16/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
Additive technology (3D printing) is increasingly being used to produce plant-based meat analogs. However, there are several challenges to fabricating meat analogs using this technology: (i) the protein content in the final printed product is often too low to match the nutritional profile of real meat; (ii) it is often difficult to accurately mimic the textural and structural attributes of real meat using existing plant protein edible inks. In this study, the rheological properties and printing performance of edible inks produced from soy protein isolate (SPI), wheat gluten (WG), and rice protein (RP) were investigated. Our goal was to mix SPI, WG, RP powders to develop a high-protein edible ink (25% of total dry matter content) that can be used to create 3D-printed meat analogs. The rheological properties, moisture distribution, texture, microstructure, and printing performance (fidelity and stability) of protein pastes with different SPI-WG-to-RP ratios were measured. These protein-enriched inks exhibited pseudoplastic behavior with viscoelastic properties. The apparent viscosity and storage modulus of these pastes decreased with increasing rice protein proportion, which improved their 3D printing performance, such as hardness, support force, and plasticization. These edible inks prepared by mixed protein may be useful for 3D printing of plant-based foods.
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Affiliation(s)
- Yuxuan Qiu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | | | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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Derossi A, Corradini M, Caporizzi R, Oral M, Severini C. Accelerating the process development of innovative food products by prototyping through 3D printing technology. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Shi H, Li J, Xu E, Yang H, Liu D, Yin J. Microscale 3D printing of fish analogues using soy protein food ink. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Liao Z, Niu Y, Wang Z, Chen J, Sun X, Dong L, Wang C. A "Nonsolvent Quenching" Strategy for 3D Printing of Polysaccharide Scaffolds with Immunoregulatory Accuracy. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2203236. [PMID: 36156431 PMCID: PMC9731704 DOI: 10.1002/advs.202203236] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 09/07/2022] [Indexed: 05/10/2023]
Abstract
3D printing enables the customized design of implant structures for accurately regulating host responses. However, polysaccharides, as a major biomaterial category with versatile immune activities, are typically "non-printable" due to the collapse of their filaments extruded during printing. This challenge renders their potential as immunomodulatory scaffolds underexploited. Here, inspired by the quench hardening in metal processing, a nonsolvent quenching (NSQ) strategy is innovatively designed for the 3D printing of polysaccharides. Through rapid solvent exchanging, NSQ instantly induces surface hardening to strengthen the polysaccharide filaments upon extrusion, requiring neither chemical modification nor physical blending that alters the material properties. Tested with five polysaccharides with varying physicochemical properties, NSQ prints predesigned structures at organ-relevant scales and a long shelf-life over 3 months. Glucomannan scaffolds, fabricated via NSQ with different grid spacings (1.5 and 2.5 cm), induce distinct host responses upon murine subcutaneous implantation-from specific carbohydrate receptor activation to differential immunocytes accumulation and tissue matrix remodeling-as mechanistically validated in wild-type and Tlr2-/- knockout mice. Overall, NSQ as a facile and generic strategy is demonstrated to fabricate polysaccharide scaffolds with improved shape fidelity, thereby potentially unmasking their accurate immunomodulatory activities for future biomaterials design.
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Affiliation(s)
- Zhencheng Liao
- State Key Laboratory of Quality Research in Chinese MedicineInstitute of Chinese Medicine & Department of Pharmaceutical SciencesFaculty of Health ScienceUniversity of MacauTaipaMacau SAR999078China
| | - Yiming Niu
- State Key Laboratory of Quality Research in Chinese MedicineInstitute of Chinese Medicine & Department of Pharmaceutical SciencesFaculty of Health ScienceUniversity of MacauTaipaMacau SAR999078China
| | - Zhenzhen Wang
- State Key Laboratory of Pharmaceutical BiotechnologySchool of Life SciencesNanjing UniversityNanjingJiangsu210093China
| | - Jiaxi Chen
- State Key Laboratory of Quality Research in Chinese MedicineInstitute of Chinese Medicine & Department of Pharmaceutical SciencesFaculty of Health ScienceUniversity of MacauTaipaMacau SAR999078China
- Zhuhai UM Science & Technology Research Institute (ZUMRI)HengqinGuangdong519031China
| | - Xiaoyan Sun
- Research Center for Tissue Repair and Regeneration affiliated to the Medical Innovation Research Department and 4th Medical CenterPLA General Hospital and PLA Medical College28 Fu Xing RoadBeijing100853P. R. China
| | - Lei Dong
- State Key Laboratory of Pharmaceutical BiotechnologySchool of Life SciencesNanjing UniversityNanjingJiangsu210093China
| | - Chunming Wang
- State Key Laboratory of Quality Research in Chinese MedicineInstitute of Chinese Medicine & Department of Pharmaceutical SciencesFaculty of Health ScienceUniversity of MacauTaipaMacau SAR999078China
- Zhuhai UM Science & Technology Research Institute (ZUMRI)HengqinGuangdong519031China
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Wu J, Zhang M, Devahastin S, Chen H. Improving
3D
printability of pumpkin pastes by addition of surimi. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jianghong Wu
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi Jiangsu China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation Jiangnan University 214122 Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University 214122 Wuxi Jiangsu China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u‐tid Road, Tungkru 10140 Bangkok Thailand
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi Jiangsu China
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