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
Zhenxing Shi, Christophe Blecker, Aurore Richel, Zuchen Wei, Jingwang Chen, Guixing Ren, Dongqin Guo, Yang Yao, Éric Haubruge
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.