Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing

LWT, Год журнала: 2024, Номер 205, С. 116488 - 116488

Опубликована: Июль 14, 2024

In this study, the effect of tea polyphenols (TP) on properties thermally induced egg white protein (EWP) gel system was investigated by rheological, particle size, ζ potential, fluorescence spectroscopy, FT-IR, DSC, LF-NMR, SEM, and suitability EWP-TP for 3D food printing technology assessed. The results showed that with addition TP, interaction TP EWP led to quenching a blue shift maximum emission wavelength. decrease in polarity microenvironment around increased hydrophobicity altered peptide chain structure TP. Compared system, had higher thermal stability lower water content, microstructure network more homogeneous, dense smooth. significantly improved absolute value potential 16.73 ± 0.91 nm, which than (P < 0.05). Besides, prepared polysaccharide smoothest lines, stable structure, best at 0.12 g addition.

Язык: Английский

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Spirulina as a Food Supplement in the 3D Printing of Meat Analogs

International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер unknown, С. 101176 - 101176

Опубликована: Апрель 1, 2025

Язык: Английский

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Toward Diverse Plant Proteins for Food Innovation

Advanced Science, Год журнала: 2024, Номер 11(38)

Опубликована: Авг. 9, 2024

Abstract This review highlights the development of plant proteins from a wide variety sources, as most research and efforts to date have been limited few sources including soy, chickpea, wheat, pea. The native structure during production their impact on food colloids emulsions, foams, gels are considered in relation fundamental properties, while highlighting recent developments processing technologies with regard impacts molecular properties aggregation proteins. ability quantify structural, morphological, rheological can provide better understanding roles systems. applications dairy meat alternatives discussed perspective formation. Future directions potential outlined encourage generation more diverse plant‐based products.

Язык: Английский

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Novel heterogeneous 3D printing process of protein-polysaccharide gel containing orange juice sacs: Optimization of material properties and printing parameters

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 141277 - 141277

Опубликована: Фев. 1, 2025

Язык: Английский

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3D Food Printing: A Promising Approach to Meet Food Security

Опубликована: Янв. 1, 2025

Язык: Английский

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Fertile Ground for Homeostatic Reformation: Engineered Release Platforms for Enhanced Regenerative Outcomes

Journal of Drug Delivery Science and Technology, Год журнала: 2025, Номер 106, С. 106740 - 106740

Опубликована: Фев. 21, 2025

Язык: Английский

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Expanding the cryoprotectant toolbox in biomedicine by multifunctional antifreeze peptides

Biotechnology Advances, Год журнала: 2025, Номер unknown, С. 108545 - 108545

Опубликована: Фев. 1, 2025

Язык: Английский

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Understanding the large deformation response of paste-like 3D food printing inks

Applied Rheology, Год журнала: 2025, Номер 35(1)

Опубликована: Янв. 1, 2025

Abstract Extrusion-based three-dimensional (3D) food printing is an emerging technique, relying crucially on the rheological behavior of ink for success. This study aims to understand properties paste-like 3D inks near processing conditions. Experimental artifacts, particularly edge fracture at high deformations, are a common challenge when working with pastes. While steady shearing most informative measurement, it not practical due experiential artifacts. We characterized rheology these oscillatory measurements, described deformation response constitutive model, and translated information from testing shearing. The novel model generalization Oldroyd-B using shear-rate-dependent viscosity following Herschel Bulkley. parameters were estimated by non-linear least-squares fitting. successfully predicted sample large deformations steady-shear flow response, such as those encountered in printing. applicability methodology can be extended different materials that challenging characterize. explored methods measure prone fracture, aiming accurate description their under processing.

Язык: Английский

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The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi

Food Hydrocolloids, Год журнала: 2024, Номер 157, С. 110440 - 110440

Опубликована: Июль 19, 2024

Язык: Английский

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