Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass

BACKGROUND Gel‐like constructs can be produced using an extrusion‐based 3D food printing (3D‐FP) technique. Nostoc sphaeroides biomass is a natural gel material. Considering its good nutrition and rheological properties, these algae were chosen in this study as supply material (ink) for 3D‐FP. With...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-01, Vol.99 (2), p.639-646
Main Authors: An, Yan‐Jun, Guo, Chao‐Fan, Zhang, Min, Zhong, Ze‐Ping
Format: Article
Language:English
Subjects:
3-D printers
Algae
Biomass
Elasticity
Extrusion
Food
gel
Ink
Inks
NMR
Nostoc
Nostoc - chemistry
Nostoc - growth & development
Nostoc sphaeroides
Nuclear magnetic resonance
Nutrition
Organic chemistry
Polysaccharides - chemistry
Potatoes
Powder
Printing
Printing, Three-Dimensional - instrumentation
Rehydration
Rheological properties
rheological property
Rheology
Stability
Starch
Three dimensional printing
Viscosity
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Summary:BACKGROUND Gel‐like constructs can be produced using an extrusion‐based 3D food printing (3D‐FP) technique. Nostoc sphaeroides biomass is a natural gel material. Considering its good nutrition and rheological properties, these algae were chosen in this study as supply material (ink) for 3D‐FP. With this gel material, the extrusion‐based 3D printing system was set as a model, and the printing behavior was investigated. Furthermore, the 3D‐FP mechanisms were explained through low‐field nuclear magnetic resonance and rheological measurements. RESULTS Results indicated that although fresh biomass gel was printable, non‐uniformity and instability occurred during printing. Blanched inks showed non‐smooth printing behavior, which was associated with a decrease in elasticity and viscosity. Printability was improved by increasing the rehydration time to 24 h when rehydrated powder was used. Increasing the rehydration time increased the water‐binding degree. Pre‐gelatinized potato starch was added to the mixture at ratios ranging from 1 to 100 g kg−1. The best printing outcome was observed at 40 g kg−1 potato starch. CONCLUSION We emphasize that elasticity and viscosity balance is an essential parameter to achieve printability. The strategies adopted in this work provide new insights into the development of personalized food regarding texture and nutritional additive content. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9226