Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability
Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially haz...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/10/3/166 |
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| author | Sónia Oliveira Isabel Sousa Anabela Raymundo Carlos Bengoechea |
| author_facet | Sónia Oliveira Isabel Sousa Anabela Raymundo Carlos Bengoechea |
| author_sort | Sónia Oliveira |
| collection | DOAJ |
| description | Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (<i>Chondrus crispus</i>, <i>Gelidium Corneum</i>, and <i>Gracilaria gracilis</i>) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from <i>G. corneum</i> and <i>G. gracilis</i> exhibited a lower gel strength (lower G′ and G″) and excessive material spreading during deposition (lower viscosity) than <i>C. crispus</i>. Thus, G′ was around 5 and 70 times higher for <i>C. crispus</i> gels than for <i>G. corneum</i> and <i>G. gracilis</i>, respectively. When increasing LBG concentration (0.5 to 2.5% <i>w</i>/<i>w</i>) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for <i>G. corneum</i> and <i>G. gracilis</i> gels was found. In contrast, gels from <i>C. crispus</i> demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient. |
| first_indexed | 2024-04-24T18:15:16Z |
| format | Article |
| id | doaj.art-f3f6bb9d164d4e4fa36dee38832f88f4 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-04-24T18:15:16Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-f3f6bb9d164d4e4fa36dee38832f88f42024-03-27T13:42:36ZengMDPI AGGels2310-28612024-02-0110316610.3390/gels10030166Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and ProcessabilitySónia Oliveira0Isabel Sousa1Anabela Raymundo2Carlos Bengoechea3LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalDepartamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, SpainSeaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (<i>Chondrus crispus</i>, <i>Gelidium Corneum</i>, and <i>Gracilaria gracilis</i>) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from <i>G. corneum</i> and <i>G. gracilis</i> exhibited a lower gel strength (lower G′ and G″) and excessive material spreading during deposition (lower viscosity) than <i>C. crispus</i>. Thus, G′ was around 5 and 70 times higher for <i>C. crispus</i> gels than for <i>G. corneum</i> and <i>G. gracilis</i>, respectively. When increasing LBG concentration (0.5 to 2.5% <i>w</i>/<i>w</i>) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for <i>G. corneum</i> and <i>G. gracilis</i> gels was found. In contrast, gels from <i>C. crispus</i> demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient.https://www.mdpi.com/2310-2861/10/3/166seaweedsgelslocust bean gumhydrocolloidsgreen extraction3D food printing |
| spellingShingle | Sónia Oliveira Isabel Sousa Anabela Raymundo Carlos Bengoechea Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability Gels seaweeds gels locust bean gum hydrocolloids green extraction 3D food printing |
| title | Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability |
| title_full | Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability |
| title_fullStr | Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability |
| title_full_unstemmed | Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability |
| title_short | Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability |
| title_sort | three dimensional printing of red algae biopolymers effect of locust bean gum on rheology and processability |
| topic | seaweeds gels locust bean gum hydrocolloids green extraction 3D food printing |
| url | https://www.mdpi.com/2310-2861/10/3/166 |
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