Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food
The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during th...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/10/1/42 |
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| author | Elena Dushina Sergey Popov Andrey Zlobin Ekaterina Martinson Nikita Paderin Fedor Vityazev Kseniya Belova Sergey Litvinets |
| author_facet | Elena Dushina Sergey Popov Andrey Zlobin Ekaterina Martinson Nikita Paderin Fedor Vityazev Kseniya Belova Sergey Litvinets |
| author_sort | Elena Dushina |
| collection | DOAJ |
| description | The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during the cooling of the CT0 ink from 50 to 20 °C, while the viscosity of the ink with 80 g/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa·s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 ± 0.03 to 0.21 ± 0.03 N. The storage modulus G’ value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 ± 711 and 13,241 ± 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods. |
| first_indexed | 2024-03-08T10:54:51Z |
| format | Article |
| id | doaj.art-f907ed1fdbd6455eb7e2f5f410c526ca |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-08T10:54:51Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-f907ed1fdbd6455eb7e2f5f410c526ca2024-01-26T16:39:38ZengMDPI AGGels2310-28612024-01-011014210.3390/gels10010042Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed FoodElena Dushina0Sergey Popov1Andrey Zlobin2Ekaterina Martinson3Nikita Paderin4Fedor Vityazev5Kseniya Belova6Sergey Litvinets7Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50, Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, RussiaInstitute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50, Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50, Pervomaiskaya Str., 167982 Syktyvkar, RussiaInstitute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, RussiaInstitute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, RussiaThe aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during the cooling of the CT0 ink from 50 to 20 °C, while the viscosity of the ink with 80 g/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa·s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 ± 0.03 to 0.21 ± 0.03 N. The storage modulus G’ value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 ± 711 and 13,241 ± 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods.https://www.mdpi.com/2310-2861/10/1/42lupincallus tissueagarmashed potatoes3D food printinggel properties |
| spellingShingle | Elena Dushina Sergey Popov Andrey Zlobin Ekaterina Martinson Nikita Paderin Fedor Vityazev Kseniya Belova Sergey Litvinets Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food Gels lupin callus tissue agar mashed potatoes 3D food printing gel properties |
| title | Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food |
| title_full | Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food |
| title_fullStr | Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food |
| title_full_unstemmed | Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food |
| title_short | Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food |
| title_sort | effect of homogenized callus tissue on the rheological and mechanical properties of 3d printed food |
| topic | lupin callus tissue agar mashed potatoes 3D food printing gel properties |
| url | https://www.mdpi.com/2310-2861/10/1/42 |
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