Three-dimensional printing of wheat flour and Acheta domesticus powder blends

Olajide Emmanuel Adedeji; Ha Eun Lee; Yeojin Kim; Hye Jee Kang; Mi Dan Kang; Ji Yoon Kim; Jung Soo Kim; Olufunke Oluseyi Ezekiel; Won Chan Kim; Sung Joon Lee; Kwang Deog Moon; Young Hoon Jung

doi:10.1111/ijfs.15707

Three-dimensional printing of wheat flour and Acheta domesticus powder blends

Olajide Emmanuel Adedeji, Ha Eun Lee, Yeojin Kim, Hye Jee Kang, Mi Dan Kang, Ji Yoon Kim, Jung Soo Kim, Olufunke Oluseyi Ezekiel, Won Chan Kim, Sung Joon Lee, Kwang Deog Moon, Young Hoon Jung

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

8 Citations (Scopus)

Abstract

Three-dimensional printing (3DP), a novel food-processing technique, may improve the aesthetic qualities of insect-based products. In this study, structural and morphological properties of insect powder-based bio-inks with 0%–75% insect powder (IP) in wheat flour (WF) matrix were evaluated. Proximate composition, water absorption capacity, amino acids and degree of redness and yellowness increased (P < 0.05). Fourier transform infrared analysis, scanning electron microscope and 3D printability results showed good incorporation of IP and WF. Good viscoelastic properties were exhibited by the inks using 40% solid of 75% IP and 25% WF, and 50% solid of 50% IP and 50% WF. These samples showed comparable dimensions to the standard design and had good textural properties. Thus, 3DP can be effective in processing edible insects, improving the aesthetic quality and reducing consumer apathy.

Original language	English
Pages (from-to)	6279-6285
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	57
Issue number	10
DOIs	https://doi.org/10.1111/ijfs.15707
Publication status	Published - 2022 Oct

Bibliographical note

Funding Information:
This work was supported by Institute of Information & communications Technology Planning & Evaluation (IITP) grant funded by the Korea government (MSIT) (No. 2021-0-01568, AI-based Smart Manufacturing Platform for biomaterial and sensor development) and also supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 321028-5).

Funding Information:
This work was supported by Institute of Information & communications Technology Planning & Evaluation (IITP) grant funded by the Korea government (MSIT) (No. 2021‐0‐01568, AI‐based Smart Manufacturing Platform for biomaterial and sensor development) and also supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value‐added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 321028‐5).

Publisher Copyright:
© 2022 Institute of Food Science and Technology.

Keywords

Acheta domesticus
bio-ink
edible insect
printability
three-dimensional printing
viscoelasticity
wheat flour

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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10.1111/ijfs.15707

Cite this

@article{bc897e7994b3444da7bc5887152824dd,

title = "Three-dimensional printing of wheat flour and Acheta domesticus powder blends",

abstract = "Three-dimensional printing (3DP), a novel food-processing technique, may improve the aesthetic qualities of insect-based products. In this study, structural and morphological properties of insect powder-based bio-inks with 0%–75% insect powder (IP) in wheat flour (WF) matrix were evaluated. Proximate composition, water absorption capacity, amino acids and degree of redness and yellowness increased (P < 0.05). Fourier transform infrared analysis, scanning electron microscope and 3D printability results showed good incorporation of IP and WF. Good viscoelastic properties were exhibited by the inks using 40% solid of 75% IP and 25% WF, and 50% solid of 50% IP and 50% WF. These samples showed comparable dimensions to the standard design and had good textural properties. Thus, 3DP can be effective in processing edible insects, improving the aesthetic quality and reducing consumer apathy.",

keywords = "Acheta domesticus, bio-ink, edible insect, printability, three-dimensional printing, viscoelasticity, wheat flour",

author = "Adedeji, {Olajide Emmanuel} and Lee, {Ha Eun} and Yeojin Kim and Kang, {Hye Jee} and Kang, {Mi Dan} and Kim, {Ji Yoon} and Kim, {Jung Soo} and Ezekiel, {Olufunke Oluseyi} and Kim, {Won Chan} and Lee, {Sung Joon} and Moon, {Kwang Deog} and Jung, {Young Hoon}",

note = "Funding Information: This work was supported by Institute of Information & communications Technology Planning & Evaluation (IITP) grant funded by the Korea government (MSIT) (No. 2021-0-01568, AI-based Smart Manufacturing Platform for biomaterial and sensor development) and also supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 321028-5). Funding Information: This work was supported by Institute of Information & communications Technology Planning & Evaluation (IITP) grant funded by the Korea government (MSIT) (No. 2021‐0‐01568, AI‐based Smart Manufacturing Platform for biomaterial and sensor development) and also supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value‐added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 321028‐5). Publisher Copyright: {\textcopyright} 2022 Institute of Food Science and Technology.",

year = "2022",

month = oct,

doi = "10.1111/ijfs.15707",

language = "English",

volume = "57",

pages = "6279--6285",

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publisher = "Oxford University Press",

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AU - Adedeji, Olajide Emmanuel

AU - Lee, Ha Eun

AU - Kim, Yeojin

AU - Kang, Hye Jee

AU - Kang, Mi Dan

AU - Kim, Ji Yoon

AU - Kim, Jung Soo

AU - Ezekiel, Olufunke Oluseyi

AU - Kim, Won Chan

AU - Lee, Sung Joon

AU - Moon, Kwang Deog

AU - Jung, Young Hoon

N1 - Funding Information: This work was supported by Institute of Information & communications Technology Planning & Evaluation (IITP) grant funded by the Korea government (MSIT) (No. 2021-0-01568, AI-based Smart Manufacturing Platform for biomaterial and sensor development) and also supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 321028-5). Funding Information: This work was supported by Institute of Information & communications Technology Planning & Evaluation (IITP) grant funded by the Korea government (MSIT) (No. 2021‐0‐01568, AI‐based Smart Manufacturing Platform for biomaterial and sensor development) and also supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value‐added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 321028‐5). Publisher Copyright: © 2022 Institute of Food Science and Technology.

PY - 2022/10

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N2 - Three-dimensional printing (3DP), a novel food-processing technique, may improve the aesthetic qualities of insect-based products. In this study, structural and morphological properties of insect powder-based bio-inks with 0%–75% insect powder (IP) in wheat flour (WF) matrix were evaluated. Proximate composition, water absorption capacity, amino acids and degree of redness and yellowness increased (P < 0.05). Fourier transform infrared analysis, scanning electron microscope and 3D printability results showed good incorporation of IP and WF. Good viscoelastic properties were exhibited by the inks using 40% solid of 75% IP and 25% WF, and 50% solid of 50% IP and 50% WF. These samples showed comparable dimensions to the standard design and had good textural properties. Thus, 3DP can be effective in processing edible insects, improving the aesthetic quality and reducing consumer apathy.

AB - Three-dimensional printing (3DP), a novel food-processing technique, may improve the aesthetic qualities of insect-based products. In this study, structural and morphological properties of insect powder-based bio-inks with 0%–75% insect powder (IP) in wheat flour (WF) matrix were evaluated. Proximate composition, water absorption capacity, amino acids and degree of redness and yellowness increased (P < 0.05). Fourier transform infrared analysis, scanning electron microscope and 3D printability results showed good incorporation of IP and WF. Good viscoelastic properties were exhibited by the inks using 40% solid of 75% IP and 25% WF, and 50% solid of 50% IP and 50% WF. These samples showed comparable dimensions to the standard design and had good textural properties. Thus, 3DP can be effective in processing edible insects, improving the aesthetic quality and reducing consumer apathy.

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KW - edible insect

KW - printability

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KW - viscoelasticity

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DO - 10.1111/ijfs.15707

M3 - Article

AN - SCOPUS:85127446184

SN - 0950-5423

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JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 10

ER -

Three-dimensional printing of wheat flour and Acheta domesticus powder blends

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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