Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing

Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological,...

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Authors: Mirazimi, F.|||0000-0002-0664-3686, Saldo Periago, Jordi|||0000-0001-5166-6142, Sepulcre, F., Gràcia, Àlvar, Pujolà, M.|||0000-0002-4581-7220
Format: article
Publication Date:2022
Country:España
Institution:Universitat Autònoma de Barcelona
Repository:Dipòsit Digital de Documents de la UAB
Language:English
OAI Identifier:oai:ddd.uab.cat:265139
Online Access:https://ddd.uab.cat/record/265139
https://dx.doi.org/urn:doi:10.3390/foods11152244
Access Level:Open access
Keyword:Fortified food
Rheology
3D food printing
Texture
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spelling Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D PrintingMirazimi, F.|||0000-0002-0664-3686Saldo Periago, Jordi|||0000-0001-5166-6142Sepulcre, F.Gràcia, ÀlvarPujolà, M.|||0000-0002-4581-7220Fortified foodRheology3D food printingTextureRecently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (τ₀), storage modulus (G'), and loss modulus (G″) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers. 22022-01-0120222022-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/265139https://dx.doi.org/urn:doi:10.3390/foods11152244reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:2651392026-06-06T12:50:31Z
dc.title.none.fl_str_mv Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
title Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
spellingShingle Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Mirazimi, F.|||0000-0002-0664-3686
Fortified food
Rheology
3D food printing
Texture
title_short Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
title_full Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
title_fullStr Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
title_full_unstemmed Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
title_sort Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
dc.creator.none.fl_str_mv Mirazimi, F.|||0000-0002-0664-3686
Saldo Periago, Jordi|||0000-0001-5166-6142
Sepulcre, F.
Gràcia, Àlvar
Pujolà, M.|||0000-0002-4581-7220
author Mirazimi, F.|||0000-0002-0664-3686
author_facet Mirazimi, F.|||0000-0002-0664-3686
Saldo Periago, Jordi|||0000-0001-5166-6142
Sepulcre, F.
Gràcia, Àlvar
Pujolà, M.|||0000-0002-4581-7220
author_role author
author2 Saldo Periago, Jordi|||0000-0001-5166-6142
Sepulcre, F.
Gràcia, Àlvar
Pujolà, M.|||0000-0002-4581-7220
author2_role author
author
author
author
dc.subject.none.fl_str_mv Fortified food
Rheology
3D food printing
Texture
topic Fortified food
Rheology
3D food printing
Texture
description Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (τ₀), storage modulus (G'), and loss modulus (G″) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers.
publishDate 2022
dc.date.none.fl_str_mv 2
2022-01-01
2022
2022-01-01
dc.type.none.fl_str_mv 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://ddd.uab.cat/record/265139
https://dx.doi.org/urn:doi:10.3390/foods11152244
url https://ddd.uab.cat/record/265139
https://dx.doi.org/urn:doi:10.3390/foods11152244
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://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
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
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