دورية أكاديمية
Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application.
| العنوان: | Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. |
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| المؤلفون: | Maniglia BC; ONIRIS-GEPEA UMR CNRS, 6144 Nantes, France; BIA-INRAE UR, 1268 Nantes, France; SFR IBSM INRA CNRS, 4202, France; Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil. Electronic address: biancamaniglia@usp.br., Lima DC; Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil., da Matta Júnior M; Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil., Oge A; ONIRIS-GEPEA UMR CNRS, 6144 Nantes, France; SFR IBSM INRA CNRS, 4202, France., Le-Bail P; BIA-INRAE UR, 1268 Nantes, France; SFR IBSM INRA CNRS, 4202, France., Augusto PED; Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz, College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, SP, Brazil., Le-Bail A; ONIRIS-GEPEA UMR CNRS, 6144 Nantes, France; SFR IBSM INRA CNRS, 4202, France. Electronic address: alain.lebail@oniris-nantes.fr. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109731. Date of Electronic Publication: 2020 Sep 22. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Heating* , Triticum*, Printing, Three-Dimensional ; Reproducibility of Results ; Starch |
| مستخلص: | The futuristic technology of three-dimensional (3D) printing is an additive manufacturing that allows obtaining creative and personalized food products. In this context, the study of food formulations (named as "inks") to be processed through 3D printing is necessary. This work investigated the use of dry heating treatment (DHT), a simple and safe method, to improve the wheat starch properties aiming to produce hydrogels to be used as "inks" for 3D printing. Wheat starch was processed by dry heating for 2 (DHT_2h) and 4 h (DHT_4h) at 130 °C. Modified wheat starches showed an increase in granule size, but processing did not alter the granule's shape nor surface, neither alter the molecular functional groups. On the other hand, DHT promoted slight molecular depolymerization, and reduction of starch crystallinity. Hydrogels "inks" based on the modified starches showed lower peak apparent viscosity during pasting, higher structural strength at rest, higher resistance to external stresses, higher gel firmness, and lower syneresis than hydrogels based on native starch. The hydrogels based on starch DHT_4h showed the best printability (greater ability to make a 3D-object by layer-by-layer deposition and to support its structure once printed) and this "ink" showed better reproducibility. Another point observed is that DHT extended the texture possibilities of printed samples based on wheat starch hydrogels. These results suggested that DHT is a relevant process to improve the properties of hydrogels based on wheat starch, making this ink suitable for 3D printing application. (Copyright © 2020 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: 3D food printing; Additive manufacturing; Food texture; Modified starch; Personalized food |
| المشرفين على المادة: | 9005-25-8 (Starch) |
| تواريخ الأحداث: | Date Created: 20201125 Date Completed: 20210514 Latest Revision: 20210514 |
| رمز التحديث: | 20240628 |
| DOI: | 10.1016/j.foodres.2020.109731 |
| PMID: | 33233299 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2020.109731 |