Printability Prediction of Three Gels for 3D Food Printing

[EN] A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations that are...

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Autores: Matas-Gil, Adrián|||0000-0002-4106-0590, Molina-Montero, María del Carmen|||0000-0002-0797-8111, Igual Ramo, Marta|||0000-0001-5128-5489, García-Segovia, Purificación|||0000-0002-4968-5050, Martínez-Monzó, Javier|||0000-0002-1123-2304
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/194566
Acceso en línea:https://riunet.upv.es/handle/10251/194566
Access Level:acceso abierto
Palabra clave:3D food printing
Printability
Rheological properties
Extrusion analysis
TECNOLOGIA DE ALIMENTOS
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spelling Printability Prediction of Three Gels for 3D Food PrintingMatas-Gil, Adrián|||0000-0002-4106-0590Molina-Montero, María del Carmen|||0000-0002-0797-8111Igual Ramo, Marta|||0000-0001-5128-5489García-Segovia, Purificación|||0000-0002-4968-5050Martínez-Monzó, Javier|||0000-0002-1123-23043D food printingPrintabilityRheological propertiesExtrusion analysisTECNOLOGIA DE ALIMENTOS[EN] A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations that are related to rheological and textural properties. Some authors are correlating printability with rheological and physico-chemical parameters. The objective of this study was to characterize the textural and rheological properties by means of extrusion and oscillatory tests, respectively, of three gels of different formulations for predicting their printability. The gels are composed of porcine gelatin plus iota-carrageenan (Gp + I), bovine gelatin with kappa-carrageenan (Gb + K) and methylcellulose (MC). t. The results showed that Gp + I and Gb + K need higher values of maximum force in an extrusion test than MC, but MC had less deviation in force value during the extrusion test. The three samples showed a predominantly elastic behavior and damping factor (tan ¿) between 0.14 (Gb + K) and 0.37 (MC). It was estimated that the maximum height of the samples should be 0.8 cm, 1 cm and 0.008 cm for Gp + I, Gb + K and MC, respectively, to exhibit 5% deformation after 1 h for a 3 cm diameter printed cylinderThis research was funded by Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137, from MCIN/AEI/10.13039/ 501100011033/through project PID2020-115973RB-C22 and Predoctoral grant from the Universitat Politècnica de València MCIN/AEI/10.13039/501100011033/.MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGENERALITAT VALENCIANAAgencia Estatal de InvestigaciónRepositorio Institucional de la Universitat Politècnica de València Riunet20222022-09-30journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/194566reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2020-115973RB-C22 IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA.Generalitat Valenciana https://doi.org/10.13039/501100003359 AICO%2F2021%2F137 DESAFIOS DE LA APLICACIÓN DE LA IMPRESIÓN 3D EN EL DISEÑO DE ALIMENTOS FUNCIONALES PERSONALIZADOSopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1945662026-06-13T07:49:27Z
dc.title.none.fl_str_mv Printability Prediction of Three Gels for 3D Food Printing
title Printability Prediction of Three Gels for 3D Food Printing
spellingShingle Printability Prediction of Three Gels for 3D Food Printing
Matas-Gil, Adrián|||0000-0002-4106-0590
3D food printing
Printability
Rheological properties
Extrusion analysis
TECNOLOGIA DE ALIMENTOS
title_short Printability Prediction of Three Gels for 3D Food Printing
title_full Printability Prediction of Three Gels for 3D Food Printing
title_fullStr Printability Prediction of Three Gels for 3D Food Printing
title_full_unstemmed Printability Prediction of Three Gels for 3D Food Printing
title_sort Printability Prediction of Three Gels for 3D Food Printing
dc.creator.none.fl_str_mv Matas-Gil, Adrián|||0000-0002-4106-0590
Molina-Montero, María del Carmen|||0000-0002-0797-8111
Igual Ramo, Marta|||0000-0001-5128-5489
García-Segovia, Purificación|||0000-0002-4968-5050
Martínez-Monzó, Javier|||0000-0002-1123-2304
author Matas-Gil, Adrián|||0000-0002-4106-0590
author_facet Matas-Gil, Adrián|||0000-0002-4106-0590
Molina-Montero, María del Carmen|||0000-0002-0797-8111
Igual Ramo, Marta|||0000-0001-5128-5489
García-Segovia, Purificación|||0000-0002-4968-5050
Martínez-Monzó, Javier|||0000-0002-1123-2304
author_role author
author2 Molina-Montero, María del Carmen|||0000-0002-0797-8111
Igual Ramo, Marta|||0000-0001-5128-5489
García-Segovia, Purificación|||0000-0002-4968-5050
Martínez-Monzó, Javier|||0000-0002-1123-2304
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
GENERALITAT VALENCIANA
Agencia Estatal de Investigación
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv 3D food printing
Printability
Rheological properties
Extrusion analysis
TECNOLOGIA DE ALIMENTOS
topic 3D food printing
Printability
Rheological properties
Extrusion analysis
TECNOLOGIA DE ALIMENTOS
description [EN] A 3D food-printing technique has great potential for food customization. It offers a great variety of shapes, dimensions, etc. To obtain new suitable printing formulations, it is important to carry out printability studies. These studies seek to know the shape stability of formulations that are related to rheological and textural properties. Some authors are correlating printability with rheological and physico-chemical parameters. The objective of this study was to characterize the textural and rheological properties by means of extrusion and oscillatory tests, respectively, of three gels of different formulations for predicting their printability. The gels are composed of porcine gelatin plus iota-carrageenan (Gp + I), bovine gelatin with kappa-carrageenan (Gb + K) and methylcellulose (MC). t. The results showed that Gp + I and Gb + K need higher values of maximum force in an extrusion test than MC, but MC had less deviation in force value during the extrusion test. The three samples showed a predominantly elastic behavior and damping factor (tan ¿) between 0.14 (Gb + K) and 0.37 (MC). It was estimated that the maximum height of the samples should be 0.8 cm, 1 cm and 0.008 cm for Gp + I, Gb + K and MC, respectively, to exhibit 5% deformation after 1 h for a 3 cm diameter printed cylinder
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-09-30
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/194566
url https://riunet.upv.es/handle/10251/194566
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 PID2020-115973RB-C22 IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA.
Generalitat Valenciana https://doi.org/10.13039/501100003359 AICO%2F2021%2F137 DESAFIOS DE LA APLICACIÓN DE LA IMPRESIÓN 3D EN EL DISEÑO DE ALIMENTOS FUNCIONALES PERSONALIZADOS
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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