Mostrar el registro sencillo del ítem

dc.contributor.author	García-Segovia, Purificación	es_ES
dc.contributor.author	García-Alcaraz, V.	es_ES
dc.contributor.author	Balasch Parisi, Sebastià	es_ES
dc.contributor.author	Martínez-Monzó, Javier	es_ES
dc.date.accessioned	2021-06-03T03:32:11Z
dc.date.available	2021-06-03T03:32:11Z
dc.date.issued	2020-08	es_ES
dc.identifier.issn	1466-8564	es_ES
dc.identifier.uri	http://hdl.handle.net/10251/167207
dc.description.abstract	[EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing conditions and characteristics of food-ink is needed. This paper investigates the printability of gels based on syrup, xanthan, and konjac gums, while affecting printing variables. Those variables include the printing temperature (25¿°C and 50¿°C) and the composition of the product analysed using rheological and textural characterisation techniques. Also, the link between rheological and textural properties of gels, and printability was analysed. The higher values of G¿, G¿ and ¿* correlated to the mixtures with lower syrup concentration, and higher values of xanthan and konjac gum. Syrup, xanthan gum and konjac gum content influenced the textural properties. With the increase of syrup content, the Fmax, Fmean, Area, and slope showed reductions giving more weak gels. Rheological and textural values can define composition of formulations that give rise to valid 3D printed figures. Industrial relevance There is an increasing market need for customized food products. Three-dimensional (3D) food printing will be developed in the coming years. Undoubtedly, food printing can have many advantages, but whether the market is ready for such a big change and the technology will grow fast enough are the questions. Also it seems to be the right solution to meet the needs of today's consumers who increasingly have too little time to prepare meals on their own, especially in small or single-person households. In the future, ready, healthy meal, tailored to their individual needs, will be waiting when coming home. 3D printed gels can contribute to develop personalised food with specific nutritional characteristics. For example, this kind of gels can be used to manufacture soft foods for the elderly who have problems to swallow.	es_ES
dc.language	Inglés	es_ES
dc.publisher	Elsevier	es_ES
dc.relation.ispartof	Innovative Food Science & Emerging Technologies	es_ES
dc.rights	Reserva de todos los derechos	es_ES
dc.subject	3D printing	es_ES
dc.subject	Rheological properties	es_ES
dc.subject	Extrusion	es_ES
dc.subject	Konjac gum	es_ES
dc.subject	Xanthan gum	es_ES
dc.subject.classification	ESTADISTICA E INVESTIGACION OPERATIVA	es_ES
dc.subject.classification	TECNOLOGIA DE ALIMENTOS	es_ES
dc.title	3D printing of gels based on xanthan/konjac gums	es_ES
dc.type	Artículo	es_ES
dc.identifier.doi	10.1016/j.ifset.2020.102343	es_ES
dc.rights.accessRights	Abierto	es_ES
dc.contributor.affiliation	Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat	es_ES
dc.contributor.affiliation	Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments	es_ES
dc.description.bibliographicCitation	García-Segovia, P.; García-Alcaraz, V.; Balasch Parisi, S.; Martínez-Monzó, J. (2020). 3D printing of gels based on xanthan/konjac gums. Innovative Food Science & Emerging Technologies. 64:1-9. https://doi.org/10.1016/j.ifset.2020.102343	es_ES
dc.description.accrualMethod	S	es_ES
dc.relation.publisherversion	https://doi.org/10.1016/j.ifset.2020.102343	es_ES
dc.description.upvformatpinicio	1	es_ES
dc.description.upvformatpfin	9	es_ES
dc.type.version	info:eu-repo/semantics/publishedVersion	es_ES
dc.description.volume	64	es_ES
dc.relation.pasarela	S\406526	es_ES
dc.description.references	Abbaszadeh, A., MacNaughtan, W., Sworn, G., & Foster, T. J. (2016). New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal. Carbohydrate Polymers, 144, 168-177. doi:10.1016/j.carbpol.2016.02.026	es_ES
dc.description.references	Agoub, A. A., Smith, A. M., Giannouli, P., Richardson, R. K., & Morris, E. R. (2007). «Melt-in-the-mouth» gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation. Carbohydrate Polymers, 69(4), 713-724. doi:10.1016/j.carbpol.2007.02.014	es_ES
dc.description.references	Derossi, A., Caporizzi, R., Azzollini, D., & Severini, C. (2018). Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. Journal of Food Engineering, 220, 65-75. doi:10.1016/j.jfoodeng.2017.05.015	es_ES
dc.description.references	Diañez, I., Gallegos, C., Brito-de la Fuente, E., Martínez, I., Valencia, C., Sánchez, M. C., … Franco, J. M. (2019). 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response. Food Hydrocolloids, 87, 321-330. doi:10.1016/j.foodhyd.2018.08.010	es_ES
dc.description.references	Fitzsimons, S. M., Tobin, J. T., & Morris, E. R. (2008). Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature. Food Hydrocolloids, 22(1), 36-46. doi:10.1016/j.foodhyd.2007.01.023	es_ES
dc.description.references	Godoi, F. C., Prakash, S., & Bhandari, B. R. (2016). 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering, 179, 44-54. doi:10.1016/j.jfoodeng.2016.01.025	es_ES
dc.description.references	Hamilton, C. A., Alici, G., & in het Panhuis, M. (2018). 3D printing Vegemite and Marmite: Redefining «breadboards». Journal of Food Engineering, 220, 83-88. doi:10.1016/j.jfoodeng.2017.01.008	es_ES
dc.description.references	Holland, S., Foster, T., MacNaughtan, W., & Tuck, C. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, 12-19. doi:10.1016/j.jfoodeng.2017.06.008	es_ES
dc.description.references	Le Tohic, C., O’Sullivan, J. J., Drapala, K. P., Chartrin, V., Chan, T., Morrison, A. P., … Kelly, A. L. (2018). Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering, 220, 56-64. doi:10.1016/j.jfoodeng.2017.02.003	es_ES
dc.description.references	Liu, Z., Bhandari, B., Prakash, S., Mantihal, S., & Zhang, M. (2019). Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocolloids, 87, 413-424. doi:10.1016/j.foodhyd.2018.08.026	es_ES
dc.description.references	Liu, Z., Zhang, M., Bhandari, B., & Wang, Y. (2017). 3D printing: Printing precision and application in food sector. Trends in Food Science & Technology, 69, 83-94. doi:10.1016/j.tifs.2017.08.018	es_ES
dc.description.references	Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2018). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 220, 76-82. doi:10.1016/j.jfoodeng.2017.04.017	es_ES
dc.description.references	Mao, C.-F., Klinthong, W., Zeng, Y.-C., & Chen, C.-H. (2012). On the interaction between konjac glucomannan and xanthan in mixed gels: An analysis based on the cascade model. Carbohydrate Polymers, 89(1), 98-103. doi:10.1016/j.carbpol.2012.02.056	es_ES
dc.description.references	Severini, C., Azzollini, D., Albenzio, M., & Derossi, A. (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Research International, 106, 666-676. doi:10.1016/j.foodres.2018.01.034	es_ES
dc.description.references	Severini, C., & Derossi, A. (2016). Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition? Journal of Clinical Gastroenterology, 50(Supplement 2), S175-S178. doi:10.1097/mcg.0000000000000705	es_ES
dc.description.references	Sun, J., Peng, Z., Zhou, W., Fuh, J. Y. H., Hong, G. S., & Chiu, A. (2015). A Review on 3D Printing for Customized Food Fabrication. Procedia Manufacturing, 1, 308-319. doi:10.1016/j.promfg.2015.09.057	es_ES
dc.description.references	Wang, L., Zhang, M., Bhandari, B., & Yang, C. (2018). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101-108. doi:10.1016/j.jfoodeng.2017.02.029	es_ES
dc.description.references	Yang, F., Zhang, M., & Bhandari, B. (2015). Recent development in 3D food printing. Critical Reviews in Food Science and Nutrition, 57(14), 3145-3153. doi:10.1080/10408398.2015.1094732	es_ES
dc.description.references	Yang, F., Zhang, M., Bhandari, B., & Liu, Y. (2018). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT, 87, 67-76. doi:10.1016/j.lwt.2017.08.054	es_ES
dc.description.references	Zhang, M., Vora, A., Han, W., Wojtecki, R. J., Maune, H., Le, A. B. A., … Nelson, A. (2015). Dual-Responsive Hydrogels for Direct-Write 3D Printing. Macromolecules, 48(18), 6482-6488. doi:10.1021/acs.macromol.5b01550	es_ES
dc.relation.references	10.1016/j.carbpol.2016.02.026	es_ES
dc.relation.references	10.1016/j.carbpol.2007.02.014	es_ES
dc.relation.references	10.1016/j.jfoodeng.2017.05.015	es_ES
dc.relation.references	10.1016/j.foodhyd.2018.08.010	es_ES
dc.relation.references	10.1016/j.foodhyd.2007.01.023	es_ES
dc.relation.references	10.1016/j.jfoodeng.2016.01.025	es_ES
dc.relation.references	10.1016/j.jfoodeng.2017.01.008	es_ES
dc.relation.references	10.1016/j.jfoodeng.2017.06.008	es_ES
dc.relation.references	10.1016/j.jfoodeng.2017.02.003	es_ES
dc.relation.references	10.1016/j.foodhyd.2018.08.026	es_ES
dc.relation.references	10.1016/j.tifs.2017.08.018	es_ES
dc.relation.references	10.1016/j.jfoodeng.2017.04.017	es_ES
dc.relation.references	10.1016/j.carbpol.2012.02.056	es_ES
dc.relation.references	10.1016/j.foodres.2018.01.034	es_ES
dc.relation.references	10.1097/MCG.0000000000000705	es_ES
dc.relation.references	10.1016/j.promfg.2015.09.057	es_ES
dc.relation.references	10.1016/j.jfoodeng.2017.02.029	es_ES
dc.relation.references	10.1080/10408398.2015.1094732	es_ES
dc.relation.references	10.1016/j.lwt.2017.08.054	es_ES
dc.relation.references	10.1021/acs.macromol.5b01550	es_ES
dc.subject.ods	12.- Garantizar las pautas de consumo y de producción sostenibles	es_ES
dc.subject.ods	03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades	es_ES

Ficheros en el ítem

Descargar (7.464Mb)

García-Segova;G...gums.pdf

PDF

Descargar (2.680Mb)

García-Segovia ...tive.pdf

PDF

Este ítem aparece en la(s) siguiente(s) colección(ones)

• Artículos, conferencias, monografías [48300]
  

Mostrar el registro sencillo del ítem