Abstract
Addition of supplementary materials without loss of dimension in 3D printed products can be carried out by adopting coaxial extrusion. This study aimed to produce starch-xanthan gum gels filled with nanoemulsions for customized food production based on coaxial 3D printing. Nanomemulsion-filled gel (NFG) was prepared by dispersing curcumin nanoemulsion in a mixture of xanthan gum in various concentrations and potato starch. NFGs were inserted as core parts into 3D printed products through the internal nozzle of the coaxial system. Xanthan gum content of 5% or more in NFG inhibited gelation of the starch matrix, resulting in loss of dynamic viscoelasticity and 3D printing performance. The 3% xanthan gum incorporation showed the highest shear modulus value (1792.00 ± 104.50 Pa) and the best shape support ability. The physical properties of the NFG were evaluated using a confocal laser scanning microscope and a DPPH assay; the particle size decreased and antioxidant activity increased as the level of XG increased.
Original language | English |
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Article number | 110689 |
Journal | Journal of Food Engineering |
Volume | 311 |
DOIs | |
Publication status | Published - 2021 Dec |
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:
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.
Publisher Copyright:
© 2021 Elsevier Ltd
Keywords
- 3D food printing
- Coaxial nozzle
- Customized food
- Nanoemulsion-filled gel
- Nanoemulsions
ASJC Scopus subject areas
- Food Science