Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink
The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological prop...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024009460 |
| _version_ | 1797267853830782976 |
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| author | Meiqi Fan Young-Jin Choi Nishala Erandi Wedamulla Seok-Hee Kim Sung Mun Bae DaEun Yang Hyo Kang Yujiao Tang Sang-Ho Moon Eun-Kyung Kim |
| author_facet | Meiqi Fan Young-Jin Choi Nishala Erandi Wedamulla Seok-Hee Kim Sung Mun Bae DaEun Yang Hyo Kang Yujiao Tang Sang-Ho Moon Eun-Kyung Kim |
| author_sort | Meiqi Fan |
| collection | DOAJ |
| description | The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15 % (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15 %) with 5 % MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5 % mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties. |
| first_indexed | 2024-03-08T03:30:52Z |
| format | Article |
| id | doaj.art-fe7fbdbe14b147fbba63df217324b239 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-25T01:23:11Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-fe7fbdbe14b147fbba63df217324b2392024-03-09T09:25:13ZengElsevierHeliyon2405-84402024-02-01104e24915Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing inkMeiqi Fan0Young-Jin Choi1Nishala Erandi Wedamulla2Seok-Hee Kim3Sung Mun Bae4DaEun Yang5Hyo Kang6Yujiao Tang7Sang-Ho Moon8Eun-Kyung Kim9Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, 27478, Republic of KoreaDepartment of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea; Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315, Republic of KoreaDepartment of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea; Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315, Republic of Korea; Department of Food Science and Technology, Uva Wellassa University, Badulla, 90000, Sri LankaDepartment of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea; Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315, Republic of KoreaGyeongnam Agricultural Research and Extension Services, Jinju, 52733, Republic of KoreaBK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, Busan, 49315, Republic of KoreaBK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, Busan, 49315, Republic of KoreaSchool of Bio-Science and Food Engineering, Changchun University of Science and Technology, Changchun, 130600, ChinaDivision of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, 27478, Republic of KoreaNutritional Education Major, Graduate School of Education, Dong-A University, Busan, 49315, Republic of Korea; Nutrinomics Lab. Co., Ltd., Busan, 49315, Republic of Korea; Corresponding author. Nutritional Education Major, Graduate School of Education, Dong-A University, Busan, 49315, Republic of Korea.The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15 % (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15 %) with 5 % MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5 % mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties.http://www.sciencedirect.com/science/article/pii/S2405844024009460M. charantia leaf powderParticle sizeStarch3D printingFood ink |
| spellingShingle | Meiqi Fan Young-Jin Choi Nishala Erandi Wedamulla Seok-Hee Kim Sung Mun Bae DaEun Yang Hyo Kang Yujiao Tang Sang-Ho Moon Eun-Kyung Kim Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink Heliyon M. charantia leaf powder Particle size Starch 3D printing Food ink |
| title | Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink |
| title_full | Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink |
| title_fullStr | Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink |
| title_full_unstemmed | Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink |
| title_short | Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink |
| title_sort | different particle sizes of momordica charantia leaf powder modify the rheological and textural properties of corn starch based 3d food printing ink |
| topic | M. charantia leaf powder Particle size Starch 3D printing Food ink |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024009460 |
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