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3D printing of gels based on xanthan/konjac gums

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3D printing of gels based on xanthan/konjac gums

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dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author García-Alcaraz, V. es_ES
dc.contributor.author Balasch Parisi, Sebastià es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2021-06-03T03:32:11Z
dc.date.available 2021-06-03T03:32:11Z
dc.date.issued 2020-08 es_ES
dc.identifier.issn 1466-8564 es_ES
dc.identifier.uri http://hdl.handle.net/10251/167207
dc.description.abstract [EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing conditions and characteristics of food-ink is needed. This paper investigates the printability of gels based on syrup, xanthan, and konjac gums, while affecting printing variables. Those variables include the printing temperature (25¿°C and 50¿°C) and the composition of the product analysed using rheological and textural characterisation techniques. Also, the link between rheological and textural properties of gels, and printability was analysed. The higher values of G¿, G¿ and ¿* correlated to the mixtures with lower syrup concentration, and higher values of xanthan and konjac gum. Syrup, xanthan gum and konjac gum content influenced the textural properties. With the increase of syrup content, the Fmax, Fmean, Area, and slope showed reductions giving more weak gels. Rheological and textural values can define composition of formulations that give rise to valid 3D printed figures. Industrial relevance There is an increasing market need for customized food products. Three-dimensional (3D) food printing will be developed in the coming years. Undoubtedly, food printing can have many advantages, but whether the market is ready for such a big change and the technology will grow fast enough are the questions. Also it seems to be the right solution to meet the needs of today's consumers who increasingly have too little time to prepare meals on their own, especially in small or single-person households. In the future, ready, healthy meal, tailored to their individual needs, will be waiting when coming home. 3D printed gels can contribute to develop personalised food with specific nutritional characteristics. For example, this kind of gels can be used to manufacture soft foods for the elderly who have problems to swallow. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Innovative Food Science & Emerging Technologies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject 3D printing es_ES
dc.subject Rheological properties es_ES
dc.subject Extrusion es_ES
dc.subject Konjac gum es_ES
dc.subject Xanthan gum es_ES
dc.subject.classification ESTADISTICA E INVESTIGACION OPERATIVA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title 3D printing of gels based on xanthan/konjac gums es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2020.102343 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García-Segovia, P.; García-Alcaraz, V.; Balasch Parisi, S.; Martínez-Monzó, J. (2020). 3D printing of gels based on xanthan/konjac gums. Innovative Food Science & Emerging Technologies. 64:1-9. https://doi.org/10.1016/j.ifset.2020.102343 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.ifset.2020.102343 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 9 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 64 es_ES
dc.relation.pasarela S\406526 es_ES
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dc.subject.ods 12.- Garantizar las pautas de consumo y de producción sostenibles es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


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