Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Chen, Jingwang; Mu, Taihua; Goffin, Dorothée; Blecker, Christophe; Richard, Gaetan; Richel, Aurore; Haubruge, Eric

doi:10.1016/j.jfoodeng.2019.03.016

Request a copy

Article (Scientific journals)

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Chen, Jingwang; Mu, Taihua; Goffin, Dorothée et al.

2019 • In Journal of Food Engineering, 261, p. 76-86

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/248585

DOI
10.1016/j.jfoodeng.2019.03.016

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing.pdf

Publisher postprint (7.51 MB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

3D printing; Gelatin; Rheological properties; Sodium alginate; Soy protein isolate; Texture

Abstract :

[en] Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 °C, while the rheological index increased quickly as temperature decreased to 25 °C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 °C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing.

Disciplines :

Food science

Author, co-author :

Chen, Jingwang ; Université de Liège - ULiège > Terra

Mu, Taihua; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences > Laboratory of Food Chemistry and Nutrition Science

Goffin, Dorothée ; Université de Liège - ULiège > Département GxABT > SMARTECH

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Richard, Gaetan ; Université de Liège - ULiège > Département GxABT > SMARTECH

Richel, Aurore ; Université de Liège - ULiège > Département GxABT > SMARTECH

Haubruge, Eric ; Université de Liège - ULiège > Département GxABT > Gestion durable des bio-agresseurs

Language :

English

Title :

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Publication date :

2019

Journal title :

Journal of Food Engineering

ISSN :

0260-8774

Publisher :

Elsevier, Netherlands

Volume :

261

Pages :

76-86

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 16 June 2020

Statistics

Number of views

119 (14 by ULiège)

Number of downloads

10 (9 by ULiège)

More statistics

Scopus citations^®

169

Scopus citations^®
without self-citations

167

OpenCitations

OpenAlex citations

172

Bibliography

Arogundade, L.A., Mu, T.H., Añón, M.C., Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Food Res. Int. 49 (2012), 216–225.
Boady Djagny, K., Wang, Z., Xu, S., Robinson, M., Gelatin: a valuable protein for food and pharmaceutical industries: Review. Crit. Rev. Food Sci. Nutr. 41 (2001), 481–492.
Chien, K.B., Aguado, B.A., Bryce, P.J., Shah, R.N., In vivo acute and humoral response to three-dimensional porous soy protein scaffolds. Acta Biomater. 9 (2013), 8983–8990.
Chien, K.B., Makridakis, E., Shah, R.N., Three-dimensional printing of soy protein scaffolds for tissue regeneration. Tissue Eng. C 19 (2013), 417–426.
Cohen, D.L., Lipton, J.I., Cutler, M., Coulter, D., Vesco, A., Lipson, H., Hydrocolloid printing: a novel platform for customized food production. Proceedings of Solid Freeform Fabrication Symposium (SFF2009), 2009, 807–818.
Costakis, W.J., Rueschhoff, L.M., Diaz-Cano, A.I., Youngblood, J.P., Trice, R.W., Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions. J. Eur. Ceram. Soc. 36 (2016), 3249–3256.
Derossi, A., Caporizzi, R., Azzollini, D., Severini, C., Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J. Food Eng. 220 (2018), 65–75.
Fiszman, S.M., Lluch, M.A., Salvador, A., Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. Int. Dairy J. 9 (1999), 895–901.
Gan, C.Y., Latiff, A.A., Cheng, L.H., Easa, A.M., Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Res. Int. 42 (2009), 1373–1380.
Godoi, F.C., Prakash, S., Bhandari, B.R., 3d printing technologies applied for food design: status and prospects. J. Food Eng. 179 (2016), 44–54.
Graulus, G.J., Mignon, A., Van Vlierberghe, S., Declercq, H., Fehér, K., Cornelissen, M., Martins, J.C., Dubruel, P., Cross-linkable alginate-graft-gelatin copolymers for tissue engineering applications. Eur. Polym. J. 72 (2015), 494–506.
Gudmundsson, M., Rheological properties of fish gelatins. J. Food Sci. 67 (2002), 2172–2176.
Hamilton, C.A., Alici, G., In het Panhuis, M., 3D printing Vegemite and Marmite: Redefining 604 "breadboards". J. Food Eng. 220:2018 (2018), 83–88.
Hao, L., Mellor, S., Seaman, O., Henderson, J., Sewell, N., Sloan, M., Material characterisation and process development for chocolate additive layer manufacturing. Virtual Phys. Prototyp. 5 (2010), 57–64.
He, Y., Yang, F., Zhao, H., Gao, Q., Xia, B., Fu, J., Research on the printability of hydrogels in 3D bioprinting. Sci. Rep., 6, 2016, 29977.
Hinton, T.J., Jallerat, Q., Palchesko, R.N., Park, J.H., Grodzicki, M.S., Shue, H.-J., Ramadan, M.H., Hudson, A.R., Feinberg, A.W., Three-dimensional printing of complex biological structures by freeform reversible embedding of suspended hydrogels. Sci. Adv., 1, 2015, e1500758 e1500758.
Holland, S., Foster, T., MacNaughtan, W., Tuck, C., Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng. 220 (2018), 12–19.
Jia, J., Richards, D.J., Pollard, S., Tan, Y., Rodriguez, J., Visconti, R.P., Trusk, T.C., Yost, M.J., Yao, H., Markwald, R.R., Mei, Y., Engineering alginate as bioink for bioprinting. Acta Biomater. 10 (2014), 4323–4331.
Jungst, T., Smolan, W., Schacht, K., Scheibel, T., Groll, J., Strategies and molecular design criteria for 3D Printable Hydrogels. Chem. Rev. 116 (2016), 1496–1539.
Kim, H.W., Bae, H., Park, H.J., Classification of the printability of selected food for 3D printing: development of an assessment method using hydrocolloids as reference material. J. Food Eng. 215 (2017), 23–32.
Kinsella, J.E., Functional properties of soy proteins. J. Am. Oil Chem. Soc. 56 (1979), 242–258.
Lai, Y.C., Wang, S.Y., Gao, H.Y., Nguyen, K.M., Nguyen, C.H., Shih, M.C., Lin, K.H., Physicochemical properties of starches and expression and activity of starch biosynthesis-related genes in sweet potatoes. Food Chem. 199 (2016), 556–564.
Lanaro, M., Forrestal, D.P., Scheurer, S., Slinger, D.J., Liao, S., Powell, S.K., Woodruff, M.A., 3D printing complex chocolate objects: platform design, optimization and evaluation. J. Food Eng. 215 (2017), 13–22.
Le Tohic, C., O'Sullivan, J.J., Drapala, K.P., Chartrin, V., Chan, T., Morrison, A.P., Kerry, J.P., Kelly, A.L., Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng. 220 (2018), 56–64.
Lee, H., Koo, Y.W., Yeo, M., Kim, S., Kim, G.H., Recent cell printing systems for tissue engineering. Int. J. Bioprint. 3 (2017), 1–15.
Li, P., Mellor, S., Griffin, J., Waelde, C., Hao, L., Everson, R., Intellectual property and 3D printing: a case study on 3D chocolate printing. J. Intellect. Prop. Law Pract. 9 (2014), 322–332.
Lille, M., Nurmela, A., Nordlund, E., Metsä-Kortelainen, S., Sozer, N., Applicability of protein and fiber-rich food materials in extrusion-based 3D printing. J. Food Eng., 220, 2018, 20 17.
Linden, D. Van Der, 3D Food Printing Creating Shapes and Textures. 2015.
Lipton, J., Arnold, D., Nigl, F., Lopez, N., Cohen, D.L., Norén, N., Lipson, H., Multi-material food printing with complex internal structure suitable for conventional post-processing. Solid Freeform Fabrication Symposium, 2010, 809–815.
Lipton, J.I., Printable food: the technology and its application in human health. Curr. Opin. Biotechnol. 44 (2017), 198–201.
Liu, Z., Zhang, M., Bhandari, B., Wang, Y., 3D printing: printing precision and application in food sector. Trends Food Sci. Technol. 69 (2017), 83–94.
Liu, Z., Zhang, M., Bhandari, B., Yang, C., Impact of rheological properties of mashed potatoes on 3D printing. J. Food Eng. 220 (2018), 76–82.
Makino, M., Fukuzawa, D., Murashima, T., Furukawa, H., Simulation of 3D food printing extrusion and deposition. SPIE Nanosensors, Biosensors, Info-Tech Sensors and 3D Systems, 2017, 1016717.
Murphy, S.V., Atala, A., 3D bioprinting of tissues and organs. Nat. Biotechnol. 32 (2014), 773–785.
Nishinari, K., Fang, Y., Guo, S., Phillips, G.O., Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocolloids 39 (2014), 301–318.
Pan, H., Xu, X., Jiang, B., Chen, J., Jin, Z., Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate. Food Hydrocolloids 52 (2016), 393–402.
Pang, Z., Deeth, H., Sharma, R., Bansal, N., Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids 43 (2015), 340–351.
Pang, Z., Deeth, H., Sopade, P., Sharma, R., Bansal, N., Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids 35 (2014), 483–493.
Rapisarda, M., Valenti, G., Carbone, D.C., Rizzarelli, P., Recca, G., La Carta, S., Paradisi, R., Fincchiaro, S., Strength, fracture and compression properties of gelatins by a new 3D printed tool. J. Food Eng. 220 (2018), 38–48.
Renkema, J.M.S., Gruppen, H., Van Vliet, T., Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions. J. Agric. Food Chem. 50 (2002), 6064–6071.
Saarai, A., Kasparkova, V., Sedlacek, T., Saha, P., On the development and characterisation of crosslinked sodium alginate/gelatine hydrogels. J. Mech. Behav. Biomed. Mater. 18 (2013), 152–166.
Schutyser, M.A.I., Houlder, S., de Wit, M., Buijsse, C.A.P., Alting, A.C., Fused deposition modelling of sodium caseinate dispersions. J. Food Eng. 220 (2018), 48–55.
Severini, C., Derossi, A., Ricci, I., Caporizzi, R., Fiore, A., Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects. J. Food Eng. 220 (2018), 89–100.
Sun, J., Peng, Z., Yan, L., Fuh, J., Hong, G.S., 3D food printing–An innovative way of mass customization in food fabrication. Int. J. Bioprint. 1 (2015), 27–38.
Sun, J., Peng, Z., Zhou, W., Fuh, J.Y.H., Hong, G.S., Chiu, A., A review on 3D printing for customized food fabrication. Procedia Manuf 1 (2015), 308–319.
Sun, J., Zhou, W., Huang, D., Fuh, J.Y.H., Hong, G.S., An overview of 3D printing technologies for food fabrication. Food Bioprocess Technol. 8 (2015), 1605–1615.
Wang, L., Zhang, M., Bhandari, B., Yang, C., Investigation on fish surimi gel as promising food material for 3D printing. J. Food Eng. 220 (2018), 101–108.
Wegrzyn, T.F., Golding, M., Archer, R.H., Food Layered Manufacture: a new process for constructing solid foods. Trends Food Sci. Technol. 27 (2012), 66–72.
Yang, F., Zhang, M., Bhandari, B., Recent development in 3D food printing. Crit. Rev. Food Sci. Nutr. 57 (2017), 3145–3153.
Yang, F., Zhang, M., Bhandari, B., Liu, Y., Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.) 87 (2018), 67–76.
Zhao, H., Wang, J., Ren, X., Li, J., Yang, Y.L., Jin, X., Personalized food printing for portrait images. Comput. Graph. 70 (2018), 188–197.