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

Publication dates
Authors	Cheng, 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.
Keywords	Xanthan gum; Emulsion-filled gels; 3D printing; Rheological properties; Printing properties
Year	01 Jan 2024
Journal	Food Hydrocolloids
Journal citation	149, pp. 1-12
Publisher	Elsevier Science & Technology
ISSN	0268-005X
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.foodhyd.2023.109613
Scopus EID	1-s2.0-S0268005X23011591
Web address (URL)	https://www.sciencedirect.com/science/article/pii/S0268005X23011591?via%3Dihub
Open access	Published as non-open access
Research or scholarly	Research
Page range	1-12
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	18 Dec 2023
Publication process dates
Accepted	01 Dec 2023
Deposited	06 Feb 2024
Additional information	© 2023 Elsevier Ltd. All rights reserved.
Place of publication	Netherlands

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