Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum : Correlating 3D printing performance with sol-gel transition
Copyright © 2024 Elsevier B.V. All rights reserved..
Temperature-responsive inks were formulated using k-carrageenan, fenugreek gum (FG), rose extracts, and sugar, of which the first two were used as the gelling agents. The interactions among components in these mixed ink formulations were investigated. Sol-gel transition and rheological properties of these inks were also correlated with extrusion, shape formation, and self (shape)-supporting aspects of 3D printing. Results indicated that incorporating FG increased inks' gelation temperature from 39.7 °C to 44.7-49.6 °C, affecting the selection of printing temperature (e.g., 0 % FG: 40 °C, 0.15 % FG: 45 °C, 0.3 % FG-0.6 % FG: 50 °C). Inks in solution states with lower viscosity (<5 Pa·s) were amenable to ensure their smooth extrusion through the tip of the printing nozzle. A shorter sol-gel transition time (approximately 100 s) during the shape formation stage facilitated the solidification of inks after extrusion. The addition of FG significantly (p<0.05) improved the mechanical properties (elastic modulus, hardness, etc.) of the printed models, which facilitated their self-supporting behavior. Low field nuclear magnetic resonance indicated that the inclusion of FG progressively restricted water mobility, consequently reducing the water syneresis rate of the mixed inks by 0.86 %-3.6 %. FG enhanced hydrogen bonding interactions among the components of these mixed inks, and helped to form a denser network.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:265 |
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| Enthalten in: |
International journal of biological macromolecules - 265(2024), Pt 1 vom: 08. Apr., Seite 130865 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Qiu, Liqing [VerfasserIn] |
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| Links: |
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| Themen: |
κ-Carrageenan |
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| Anmerkungen: |
Date Completed 17.04.2024 Date Revised 17.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.ijbiomac.2024.130865 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2024 Elsevier B.V. All rights reserved. | ||
| 520 | |a Temperature-responsive inks were formulated using k-carrageenan, fenugreek gum (FG), rose extracts, and sugar, of which the first two were used as the gelling agents. The interactions among components in these mixed ink formulations were investigated. Sol-gel transition and rheological properties of these inks were also correlated with extrusion, shape formation, and self (shape)-supporting aspects of 3D printing. Results indicated that incorporating FG increased inks' gelation temperature from 39.7 °C to 44.7-49.6 °C, affecting the selection of printing temperature (e.g., 0 % FG: 40 °C, 0.15 % FG: 45 °C, 0.3 % FG-0.6 % FG: 50 °C). Inks in solution states with lower viscosity (<5 Pa·s) were amenable to ensure their smooth extrusion through the tip of the printing nozzle. A shorter sol-gel transition time (approximately 100 s) during the shape formation stage facilitated the solidification of inks after extrusion. The addition of FG significantly (p<0.05) improved the mechanical properties (elastic modulus, hardness, etc.) of the printed models, which facilitated their self-supporting behavior. Low field nuclear magnetic resonance indicated that the inclusion of FG progressively restricted water mobility, consequently reducing the water syneresis rate of the mixed inks by 0.86 %-3.6 %. FG enhanced hydrogen bonding interactions among the components of these mixed inks, and helped to form a denser network | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a 3D printing | |
| 650 | 4 | |a Fenugreek gum | |
| 650 | 4 | |a Gummy candy | |
| 650 | 4 | |a Rose anthocyanin | |
| 650 | 4 | |a Sol-gel transition | |
| 650 | 4 | |a κ-Carrageenan | |
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| 700 | 1 | |a Chu, Zhaoyang |e verfasserin |4 aut | |
| 700 | 1 | |a Luo, Zhenjiang |e verfasserin |4 aut | |
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