Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels

Journal article

Cheng, Yuting, Wang, Bo, Lv, Weiqiao, Zhong, Yuanliang and Li, Guohua. (2024). Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels. Food Hydrocolloids. 149, pp. 1-12. https://doi.org/10.1016/j.foodhyd.2023.109613
AuthorsCheng, Yuting, Wang, Bo, Lv, Weiqiao, Zhong, Yuanliang and Li, Guohua
Abstract

The effects of xanthan gum (XG) concentration (0, 0.32%, 0.64%, 0.96%, 1.28%) on the rheological properties, microstructure, and 3D printing characteristics of emulsion-filled starch gels containing curcumin (XG-EFGs) were investigated. The results showed that the interaction between starch and XG led to an increase in mechanical strength with increasing XG concentration. The gels exhibited weak strain overshoot in large amplitude oscillatory shear tests, and the Lissajous curve shifted from elastic dominance to viscous dominance in the transition from linear to nonlinear behavior. The nonlinear parameters also demonstrated that the addition of XG led to strain stiffening and shear thinning behavior. Combining the rheological properties and 3D printing results, it was concluded that the addition of XG effectively improved the dimensional accuracy and stability of the printed products. Also, the addition of XG decreased the hardness, springiness, and gumminess of the XG-EFGs, changed the color brightness,and resulted in a superior delivery system for curcumin. This research contributes to the development of 3D printed gel foods fortified with lipophilic nutrients.

KeywordsXanthan gum; Emulsion-filled gels; 3D printing; Rheological properties; Printing properties
Year01 Jan 2024
JournalFood Hydrocolloids
Journal citation149, pp. 1-12
PublisherElsevier Science & Technology
ISSN0268-005X
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodhyd.2023.109613
Scopus EID1-s2.0-S0268005X23011591
Web address (URL)https://www.sciencedirect.com/science/article/pii/S0268005X23011591?via%3Dihub
Open accessPublished as non-open access
Research or scholarlyResearch
Page range1-12
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All rights reserved
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Controlled
Output statusPublished
Publication dates
Online18 Dec 2023
Publication process dates
Accepted01 Dec 2023
Deposited06 Feb 2024
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© 2023 Elsevier Ltd. All rights reserved.

Place of publicationNetherlands
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