Embedded 3D printing of abalone protein scaffolds as texture-designed food production for the elderly. (April 2023)

• Record Type: Journal Article
• Authors: Yun, Hyun Jung; Jung, Won-Kyo; Kim, Hyun Woo; Lee, Sanggil
• Is Part Of: Journal of food engineering. Volume 342(2023)
• Publication Date: 2023-04
• Subjects: Senior-friendly food -- 3D food printing -- Abalone -- Texture control -- Scaffold; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111361
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Embedded 3D printing is an emerging method of immobilizing scaffolds fabricated with semi-solid foods into solidifying gel matrices. In this study, we present some pioneering examples of textured bespoke gel forms with rich protein loading for potential use as texture-controlled foods for the elderly. Printability enhancement for fabrication of the defined scaffold structures of abalone proteins was achieved through incorporation of gelatinized starch at various concentrations (0, 1, 3, 5, and 7%). Moreover, the effects of starch addition on the rheological properties and microstructure of the abalone protein paste was investigated. Upon increasing the amount of added starch, it was confirmed that the storage modulus (G′) of the abalone paste and uniformity of the microstructure increased. Starch incorporation of 3% showed the most desirable print resolution for fabricating a defined scaffold structure. About 20–80% of the infill ratio of the scaffold was 3D printed with abalone paste containing 3% starch and embedded with a gelatin solution. The decreased infill densities of the abalone scaffolds showed greater hardness values (37.0 ± 0.4 to 63.6 ± 1.3 kN/m 2 ) because of the increased portion of gel in the same volume of the product. Our results thus demonstrate that modifying the infill ratio of 3D printing with embedding technology could modulate the texture of 3D printed food products. Highlights: The rheology of abalone paste was dependent on the starch incorporation. The abalone paste containing 3% potato starch improved printing performance. Abalone scaffolds with various infill structures were embedded in a gelatin matrix. The texture was modified according to the infill density of the abalone scaffolds.