Opening book details…
Can I read Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability on EtoBox?
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability by Andrêssa Silva Fernandes; Bruna Vitória Neves; Tatiana Martelli Mazzo; Elson Longo; Eduardo Jacob-Lopez; Leila Queiroz Zepka; Veridiana Vera de Rosso is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability about?
This study aimed to develop, characterize, and evaluate the three-dimensional (3D) printing performance of new food-grade bigels using different printer parameters (nozzle diameter and printing speed) and material properties (hydrogel (HG)/oleogel (OG) ratio). Two types of bigels were prepared by constant homogenization of beeswax OG with agar and xanthan gum (XG) HG (ABs), and the same OG with gelatin and XG HG (GBs) with different OG concentrations (5, 10, and 20% w/w). Bright-field micrographs confirmed the presence of an OG-in-HG system in all bigel formulations. Scanning electron microscopy images showed that particles in the bigels with a higher OG concentration were better distributed and denser networks were formed. The FTIR results suggested that all bigels were formed from a physical mixture of the OG and HG phases. The rheological analyses of both bigels showed that regardless of the OG concentration, they were more solid than liquid (G′ > G′′) and exhibited noticeable shear thinning, which allowed the printing of all bigels. However, the ABs with 10 and 20% OG exhibited better printing performances, with less dimensional variability, excellent surface quality, and good
Who reads Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Andrêssa Silva Fernandes; Bruna Vitória Neves; Tatiana Martelli Mazzo; Elson Longo; Eduardo Jacob-Lopez; Leila Queiroz Zepka; Veridiana Vera de Rosso
- Publisher
- Elsevier BV
- Published
- 2023
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)