Paper Number
PO3 My Program
Session
Poster Session
Title
Enhancing rheology and printability of fruit and vegetable-based inks with microalgae-derived polysaccharides for 3D food printing
Presentation Date and Time
October 16, 2024 (Wednesday) 6:30
Track / Room
Poster Session / Waterloo 3 & 4
Authors
- Wu, Jiangming (Okinawa Institute of Science and Technology Graduate Univers, Micro,Bio,Nanofluidics Unit)
- Shen, Amy Q. (Okinawa Institute of Science and Technology Graduate Univers, Micro,Bio,Nanofluidics Unit)
Author and Affiliation Lines
Jiangming Wu and Amy Q. Shen
Micro,Bio,Nanofluidics Unit, Okinawa Institute of Science and Technology Graduate Univers, Onna-son, Okinawa 904-0495, Japan
Speaker / Presenter
Wu, Jiangming
Keywords
experimental methods; additve manufacturing; colloids; dense systems; non-Newtonian fluids; polymer solutions; polymers
Text of Abstract
The rising demand of dietary nutrition and personalized food has attracted considerable interests in three-dimensional food printing(3DFP) technology due to its capability to manufacture tailor-made food products. Despite the successful printing of various food inks, the printing of fruit and vegetable-based ink (FV ink) remains challenging due to difficulties in maintaining stable after deposition on the printing platform. To address this challenge, attempts have been made to modify the rheology and printability of FV inks using food hydrocolloids (HCs). However, the high HC concentrations required often result in undesirable taste alterations, which hinders possible future applications. In this study, we explore the use of microalgae-derived exopolysaccharides (EPS) to modify the rheological properties of FV inks. Initially, we developed a novel method for preparing smooth food inks. Rheological measurements were conducted to characterize critical parameters related to printability, including viscosity curves, yield stress, thixotropy, and complex modulus, to establish parameter ranges. Then, printing tests were performed using a robotic arm and a pneumatic dispensing system to fabricate a benchmark pattern. The microstructures of the printed products were examined using scanning electron microscopy. Comparisons were made with traditional HCs, such as xanthan gum. The results demonstrated that the required EPS concentration was approximately ten times lower than that of traditional HCs, while still achieving excellent 3D printability, stability, and closely connected microstructures. Our novel food inks enabled the printing of complex 3D patterns that are both visually appealing and nutritious without altering the flavor of the ingredients. This technique holds particular promise for the healthcare industry to provide decent food for patients to avoid malnutrition and can potentially bring the 3DFP technology one step closer to practical applications.