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An extrusion-based 3D food printing approach for generating alginate-pectin particles

Valentine Rysenaer, Safoura Ahmadzadeh, Filip Van Bockstaele (UGent) and Ali Ubeyitogullari
(2023) CURRENT RESEARCH IN FOOD SCIENCE. 6.
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Abstract
In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP conditions, namely, TGC (1.8, 2.0, and 2.2 wt%) and nozzle size (0.108, 0.159, and 0.210 mm) were investigated. The 3DFOODP approach was compared with the conventional bead formation method via a peristaltic pump. All Al–P printing inks exhibited a shear-thinning behavior. The increased apparent viscosity, loss and storage moduli were associated with the increase in the TGC. The size of the wet 3D-printed Al–P hydrogel particles ranged between 1.27 and 1.59 mm, which was smaller than that produced using the conventional method (1.44–1.79 mm). Freeze-dried Al–P particles showed a porous structure with reduced crystallinity. No chemical interaction was observed between alginate and pectin. This is the first report on generating Al–P-based beads using a 3DFOODP technique that can create delivery systems with high precision and flexibility.
Keywords
Extrusion, 3D food printer, Alginate, Pectin, Hydrogel beads, Biopolymer, Delivery

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MLA
Rysenaer, Valentine, et al. “An Extrusion-Based 3D Food Printing Approach for Generating Alginate-Pectin Particles.” CURRENT RESEARCH IN FOOD SCIENCE, vol. 6, 2023, doi:10.1016/j.crfs.2022.11.023.
APA
Rysenaer, V., Ahmadzadeh, S., Van Bockstaele, F., & Ubeyitogullari, A. (2023). An extrusion-based 3D food printing approach for generating alginate-pectin particles. CURRENT RESEARCH IN FOOD SCIENCE, 6. https://doi.org/10.1016/j.crfs.2022.11.023
Chicago author-date
Rysenaer, Valentine, Safoura Ahmadzadeh, Filip Van Bockstaele, and Ali Ubeyitogullari. 2023. “An Extrusion-Based 3D Food Printing Approach for Generating Alginate-Pectin Particles.” CURRENT RESEARCH IN FOOD SCIENCE 6. https://doi.org/10.1016/j.crfs.2022.11.023.
Chicago author-date (all authors)
Rysenaer, Valentine, Safoura Ahmadzadeh, Filip Van Bockstaele, and Ali Ubeyitogullari. 2023. “An Extrusion-Based 3D Food Printing Approach for Generating Alginate-Pectin Particles.” CURRENT RESEARCH IN FOOD SCIENCE 6. doi:10.1016/j.crfs.2022.11.023.
Vancouver
1.
Rysenaer V, Ahmadzadeh S, Van Bockstaele F, Ubeyitogullari A. An extrusion-based 3D food printing approach for generating alginate-pectin particles. CURRENT RESEARCH IN FOOD SCIENCE. 2023;6.
IEEE
[1]
V. Rysenaer, S. Ahmadzadeh, F. Van Bockstaele, and A. Ubeyitogullari, “An extrusion-based 3D food printing approach for generating alginate-pectin particles,” CURRENT RESEARCH IN FOOD SCIENCE, vol. 6, 2023.
@article{01GKCEMZAK8H4P4WNWCRPC9ERT,
  abstract     = {{In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP conditions, namely, TGC (1.8, 2.0, and 2.2 wt%) and nozzle size (0.108, 0.159, and 0.210 mm) were investigated. The 3DFOODP approach was compared with the conventional bead formation method via a peristaltic pump. All Al–P printing inks exhibited a shear-thinning behavior. The increased apparent viscosity, loss and storage moduli were associated with the increase in the TGC. The size of the wet 3D-printed Al–P hydrogel particles ranged between 1.27 and 1.59 mm, which was smaller than that produced using the conventional method (1.44–1.79 mm). Freeze-dried Al–P particles showed a porous structure with reduced crystallinity. No chemical interaction was observed between alginate and pectin. This is the first report on generating Al–P-based beads using a 3DFOODP technique that can create delivery systems with high precision and flexibility.}},
  articleno    = {{100404}},
  author       = {{Rysenaer, Valentine and Ahmadzadeh, Safoura and Van Bockstaele, Filip and Ubeyitogullari, Ali}},
  issn         = {{2665-9271}},
  journal      = {{CURRENT RESEARCH IN FOOD SCIENCE}},
  keywords     = {{Extrusion,3D food printer,Alginate,Pectin,Hydrogel beads,Biopolymer,Delivery}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{An extrusion-based 3D food printing approach for generating alginate-pectin particles}},
  url          = {{http://doi.org/10.1016/j.crfs.2022.11.023}},
  volume       = {{6}},
  year         = {{2023}},
}
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