Scholarlink

<p>The application of 3-dimensional (3D) printing facilitates the enhancement of textural properties of dysphagia food. However, till now, very little information regarding edible printing inks from liquid food has been reported. <i>Phyllanthus emblica Linn</i> (<i>P. emblica</i>) is rich in vitamins and bioactive compounds and juice is a delicious and nutritious way to consume it. In the study, 3D printing technology was used to improve the visual appeal of polysaccharide-thickened <i>P. emblica</i> juice. High-acyl gellan gum (HA) and kappa-carrageenan (KC) were mixed with <i>P. emblica</i> juice at a mass fraction of 3.8% and different mass ratios (1:0, 1:1, 1:2, 2:1 and 0:1). To determine whether HA: KC blends improve rheological properties, the viscoelasticity, viscosity, thixotropic, frequency scanning curves and the molecular structures of the five thickened <i>P. emblica</i> juice were determined. When the mass ratio of HA and KC was 1:1, the optimal performance of 3D printability was obtained with minimal deviations (7.71% topside diameter, 15.42% bottom diameter, and 4.43% height) and no observable filament breakage, exhibiting an good formability. The ink could be printed accurately and personally customized (Fish, ingot-shaped objects, flower). To determine whether HA: KC blends meet IDDSI standards for dysphagia, the texture profile and the IDDSI tests were performed. In summary, the HA: KC (1:1) blend exhibited excellent 3D printability with minimal dimensional deviations (7.71%, 15.42%, and 4.43% for topside diameter, bottom diameter, and height, respectively). The printed products met IDDSI level for dysphagia diets, providing visually appealing and customizable textures.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

3D-printable dysphagia foods based on Phyllanthus emblica Linn juice tuned by high-acyl gellan gum and κ-carrageenan blends

  • 期刊论文

  • 发表日期：

    2026年6月28日

查看全文
  • Jianchang Lin,
  • Shuping Mo,
  • Jia Liu,
  • Junli Chen,
  • Fan Yang,
  • Wei Yang

摘要

The application of 3-dimensional (3D) printing facilitates the enhancement of textural properties of dysphagia food. However, till now, very little information regarding edible printing inks from liquid food has been reported. Phyllanthus emblica Linn (P. emblica) is rich in vitamins and bioactive compounds and juice is a delicious and nutritious way to consume it. In the study, 3D printing technology was used to improve the visual appeal of polysaccharide-thickened P. emblica juice. High-acyl gellan gum (HA) and kappa-carrageenan (KC) were mixed with P. emblica juice at a mass fraction of 3.8% and different mass ratios (1:0, 1:1, 1:2, 2:1 and 0:1). To determine whether HA: KC blends improve rheological properties, the viscoelasticity, viscosity, thixotropic, frequency scanning curves and the molecular structures of the five thickened P. emblica juice were determined. When the mass ratio of HA and KC was 1:1, the optimal performance of 3D printability was obtained with minimal deviations (7.71% topside diameter, 15.42% bottom diameter, and 4.43% height) and no observable filament breakage, exhibiting an good formability. The ink could be printed accurately and personally customized (Fish, ingot-shaped objects, flower). To determine whether HA: KC blends meet IDDSI standards for dysphagia, the texture profile and the IDDSI tests were performed. In summary, the HA: KC (1:1) blend exhibited excellent 3D printability with minimal dimensional deviations (7.71%, 15.42%, and 4.43% for topside diameter, bottom diameter, and height, respectively). The printed products met IDDSI level for dysphagia diets, providing visually appealing and customizable textures.

Graphical abstract