Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste

Yuri Kim; Hyun Woo Kim; Hyun Jin Park

doi:10.1016/j.lwt.2021.111916

Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste

Yuri Kim, Hyun Woo Kim, Hyun Jin Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

Abstract

Fruits have been used as potential food ingredients for the 3D printing of customized food for the elderly or infants. However, the tailing effect observed in the long paste extrusion of fruits results in low resolution during the extrusion process, which complicates their use. In this study, the tailing effect due to the lack of extrusion continuity in a banana matrix was improved by the addition of a pea protein isolate (PPI). As the amount of PPI incorporation increased, a decrease in % recovery and elongation at break was observed and the tailing effect in the dash line printing test was suppressed. At up to 10% PPI incorporation, a collapse of the wedge-shaped parts and a long tail between the two objects were observed, while the banana paste containing 15% PPI matched best with the defined shape for optimal shape retention. However, the sample with 20% PPI showed discontinuous extrusion and decreased layer adhesion owing to excessive protein aggregation. The correlation between the new experimental methods and the two actual printed separate objects was successfully verified using a 3D printing test.

Original language	English
Article number	111916
Journal	LWT
Volume	150
DOIs	https://doi.org/10.1016/j.lwt.2021.111916
Publication status	Published - 2021 Oct

Bibliographical note

Funding Information:
This research investigation was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723 and NRF-2020R1I1A1A01073380 ). This study was supported by 2020 collaborative research program between the University and Rural Development Administration ( PJ01527503 ), Republic of Korea. This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University , and the School of Life Sciences and Biotechnology for BK21PLUS , Korea University, Republic of Korea .

Funding Information:
The printing performance of banana?PPI pastes with different levels of PPI (0, 5, 10, 15, and 20% [w/w]) is displayed in Fig. 5. The 3D printed products were observed in terms of shape retention, tailing effect, and layer adhesion on the inclined surfaces. At up to 5% PPI incorporation, the wedge-shaped parts of the products collapsed without supporting their own weight. In addition, a long tail was observed at the edge points between the two opposing models. The 10% PPI sample showed a high shape retention during the printing process. However, a sharp tail with low resolution was still observed, because the tail effect deviated between the two defined geometries. This is an important finding, suggesting that the mechanical strength and shape-supporting ability of the material does not guarantee high quality of the printed object. Conversely, the sample with 15% PPI showed the best printing quality with optimal shape retention, which matched well with the designed models. The tail effect was minimized with the rapid response of material destruction at the beginning and end of the extrusion, which validates the anticipation depicted in Section 3.2.1. However, the objects with 20% concentration of PPI exhibited discontinuous flow through the nozzle with broken and much thicker lines, although no collapse due to subsequent layers was observed; this is because of the high pressure on the extruder due to excessive protein aggregation, and the pastes were not continuously extruded. It has been reported that an excessive increase in the particle volume fraction in a system with particles dispersed in a matrix can lead to layer breakage in printed products, owing to reduced extrudability and flexibility (Kim et al., 2018). In addition, the decrease in the layer adhesion caused the surface layers to fall off, and this effect was evident on the inclined surface where the overlapping area between the layers was reduced. The tail effect results derived from long-paste behavior provide novel insights into the evaluation of 3D printing performance.This research investigation was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723 and NRF-2020R1I1A1A01073380). This study was supported by 2020 collaborative research program between the University and Rural Development Administration (PJ01527503), Republic of Korea. This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University, and the School of Life Sciences and Biotechnology forBK21PLUS, Korea University, Republic of Korea.

Publisher Copyright:
© 2021

Keywords

3D food printing
Additive manufacturing
Customized food
Rheological properties
Tailing effect

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2021.111916

Cite this

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title = "Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste",

abstract = "Fruits have been used as potential food ingredients for the 3D printing of customized food for the elderly or infants. However, the tailing effect observed in the long paste extrusion of fruits results in low resolution during the extrusion process, which complicates their use. In this study, the tailing effect due to the lack of extrusion continuity in a banana matrix was improved by the addition of a pea protein isolate (PPI). As the amount of PPI incorporation increased, a decrease in % recovery and elongation at break was observed and the tailing effect in the dash line printing test was suppressed. At up to 10% PPI incorporation, a collapse of the wedge-shaped parts and a long tail between the two objects were observed, while the banana paste containing 15% PPI matched best with the defined shape for optimal shape retention. However, the sample with 20% PPI showed discontinuous extrusion and decreased layer adhesion owing to excessive protein aggregation. The correlation between the new experimental methods and the two actual printed separate objects was successfully verified using a 3D printing test.",

keywords = "3D food printing, Additive manufacturing, Customized food, Rheological properties, Tailing effect",

author = "Yuri Kim and Kim, {Hyun Woo} and Park, {Hyun Jin}",

note = "Funding Information: This research investigation was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723 and NRF-2020R1I1A1A01073380 ). This study was supported by 2020 collaborative research program between the University and Rural Development Administration ( PJ01527503 ), Republic of Korea. This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University , and the School of Life Sciences and Biotechnology for BK21PLUS , Korea University, Republic of Korea . Funding Information: The printing performance of banana?PPI pastes with different levels of PPI (0, 5, 10, 15, and 20% [w/w]) is displayed in Fig. 5. The 3D printed products were observed in terms of shape retention, tailing effect, and layer adhesion on the inclined surfaces. At up to 5% PPI incorporation, the wedge-shaped parts of the products collapsed without supporting their own weight. In addition, a long tail was observed at the edge points between the two opposing models. The 10% PPI sample showed a high shape retention during the printing process. However, a sharp tail with low resolution was still observed, because the tail effect deviated between the two defined geometries. This is an important finding, suggesting that the mechanical strength and shape-supporting ability of the material does not guarantee high quality of the printed object. Conversely, the sample with 15% PPI showed the best printing quality with optimal shape retention, which matched well with the designed models. The tail effect was minimized with the rapid response of material destruction at the beginning and end of the extrusion, which validates the anticipation depicted in Section 3.2.1. However, the objects with 20% concentration of PPI exhibited discontinuous flow through the nozzle with broken and much thicker lines, although no collapse due to subsequent layers was observed; this is because of the high pressure on the extruder due to excessive protein aggregation, and the pastes were not continuously extruded. It has been reported that an excessive increase in the particle volume fraction in a system with particles dispersed in a matrix can lead to layer breakage in printed products, owing to reduced extrudability and flexibility (Kim et al., 2018). In addition, the decrease in the layer adhesion caused the surface layers to fall off, and this effect was evident on the inclined surface where the overlapping area between the layers was reduced. The tail effect results derived from long-paste behavior provide novel insights into the evaluation of 3D printing performance.This research investigation was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723 and NRF-2020R1I1A1A01073380). This study was supported by 2020 collaborative research program between the University and Rural Development Administration (PJ01527503), Republic of Korea. This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University, and the School of Life Sciences and Biotechnology forBK21PLUS, Korea University, Republic of Korea. Publisher Copyright: {\textcopyright} 2021",

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month = oct,

doi = "10.1016/j.lwt.2021.111916",

language = "English",

volume = "150",

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N2 - Fruits have been used as potential food ingredients for the 3D printing of customized food for the elderly or infants. However, the tailing effect observed in the long paste extrusion of fruits results in low resolution during the extrusion process, which complicates their use. In this study, the tailing effect due to the lack of extrusion continuity in a banana matrix was improved by the addition of a pea protein isolate (PPI). As the amount of PPI incorporation increased, a decrease in % recovery and elongation at break was observed and the tailing effect in the dash line printing test was suppressed. At up to 10% PPI incorporation, a collapse of the wedge-shaped parts and a long tail between the two objects were observed, while the banana paste containing 15% PPI matched best with the defined shape for optimal shape retention. However, the sample with 20% PPI showed discontinuous extrusion and decreased layer adhesion owing to excessive protein aggregation. The correlation between the new experimental methods and the two actual printed separate objects was successfully verified using a 3D printing test.

AB - Fruits have been used as potential food ingredients for the 3D printing of customized food for the elderly or infants. However, the tailing effect observed in the long paste extrusion of fruits results in low resolution during the extrusion process, which complicates their use. In this study, the tailing effect due to the lack of extrusion continuity in a banana matrix was improved by the addition of a pea protein isolate (PPI). As the amount of PPI incorporation increased, a decrease in % recovery and elongation at break was observed and the tailing effect in the dash line printing test was suppressed. At up to 10% PPI incorporation, a collapse of the wedge-shaped parts and a long tail between the two objects were observed, while the banana paste containing 15% PPI matched best with the defined shape for optimal shape retention. However, the sample with 20% PPI showed discontinuous extrusion and decreased layer adhesion owing to excessive protein aggregation. The correlation between the new experimental methods and the two actual printed separate objects was successfully verified using a 3D printing test.

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Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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