4.7 Article

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

期刊

FOOD RESEARCH INTERNATIONAL
卷 142, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.foodres.2021.110215

关键词

4D food printing; Vanillin; Spontaneous color change; Flavor change; Smart materials; Anthocyanins; Electronic nose; Electronic tongue; Anthocyanins stability

资金

  1. National Natural Science Foundation Program of China [31872902]
  2. China State Key Laboratory of Food Science and Technology Innovation Project [SKLFZZA201706]
  3. 111 Project [BP0719028]
  4. Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ202003]

向作者/读者索取更多资源

This study investigated 4D changes in colors and flavors of 3D-printed healthy food products in response to pH stimulus, using multi-smart materials. Significant differences in color and flavor were observed under different pH conditions, highlighting the potential for manufacturing new 3D-printed food products with desired sensory characteristics.
This study aimed to investigate 4D changes in colors and flavors of 3D-printed healthy food products in response to an external or internal pH stimulus. The formulations obtained by 3D printing of multi-smart materials, comprised of the combination of red cabbage juice, vanillin powder, potato starch and different fruit juices were used. 3D printing ability of red cabbage juice and vanillin powder affected by different potato starch concentrations was first studied. Then, changes in color, texture, flavor (by E-nose) and taste (by E-tongue) induced by the stimulus were determined. Results revealed that the color of the 3D-printed product changed from blue (control sample) to red, purple, violet, blue, blue-green, and green-yellow colors when sprayed with pH solutions of 2, 3?4, 5?6, 7, 8?9, and 10, respectively. In addition, clear differences in aroma and taste profiles among pH samples were detected. Moreover, dried 4D product samples exhibited color and anthocyanins stability when stored in ambient temperature for three weeks. This study is important for manufacturing new healthy 3Dprinted food products with desired and attractive sensory characteristics, which can be particularly significant to people with poor appetite.

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