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Cited by 30Additive Manufacturing and 3D Printing TechnologiesProteins in Food SystemsInnovations in Concrete and Construction Materials

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Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers

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Shi, Zhenxing, Blecker, Christophe, Richel, Aurore, Wei, Zuchen, Chen, Jingwang, Ren, Guixing, Guo, Dongqin, Yao, Yang, Haubruge, Eric·2022·LWT
DOI 10.1016/j.lwt.2021.112906
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Abstract

Three-dimensional (3D) printing technology is innovatively used in creating customized healthy food for different population groups. This study provided two appropriate food-ink systems with common bean protein extract (CBPE) for the syringe-based 3D food printer (0.5 g of sodium alginate, 6 g of gelatin, and 40 g of CBPE in 100 mL of water) and the gear-based 3D food printer (3.5 g of agar, 0.05 g of xanthan, and 12 g of CBPE in 100 mL of water), respectively. Superfine grinding significantly (p < 0.05) decreased the particle size of CBPE and resulted in a reduction in the printability mainly through increasing (p < 0.05) the adhesiveness and the swell powder of food-ink systems, respectively for the syringe-based 3D food printer and the gear-based 3D food printer. The decrease in the stability of printed products by the syringe-based 3D food printer was mainly due to the reduced water binding capacity (p < 0.05) by superfine grinding. Besides, the syringe-based 3D food printer was more suitable for printing CBPE based foods due to its weaker effects on the α-AI activity (p < 0.05). These findings were expected to provide new ideas for the potential application of white common bean protein in 3D food printing technology.

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Metadata

Authors
Shi, Z., Blecker, C., Richel, A., Wei, Z., Chen, J., Ren, G., Guo, D., Yao, Y., & Haubruge, E.
Affiliations
  • University of Liège (BE)
  • Chongqing Three Gorges University (CN)
  • Chinese Academy of Agricultural Sciences (CN)
Corresponding author
  • Guo, Dongqin
  • Yao, Yang
ORCID
Venue
LWT
Publisher
Elsevier BV
Published
2022-02
Volume
155
Pages
112906
ISSN
0023-6438 (ISSN-L)
DOI
10.1016/j.lwt.2021.112906
OpenAlex
W3216372017
Cited by
30
References
0
Citations by year
2026: 8 · 2025: 8 · 2024: 6 · 2023: 4 · 2022: 4
FWCI
1.14
Type
journal article
Language
en
Open access
Licence
Locations
  • LWT (publishedVersion, cc-by-nc-nd)
  • Open Repository and Bibliography (University of Liège) (submittedVersion, other-oa)
Funders
  • China Scholarship Council
  • Earmarked Fund for China Agriculture Research System (CARS-08-G20)
  • Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences (Y2020PT30)
Topics
  • Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
Keywords
3D food printing, Phaseolus vulgaris, ultrafine grinding, printability, sodium alginate, gelatin, agar, xanthan gum, water holding capacity, alpha-amylase activity

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